Thursday, September 5, 2013

Sticky Rice aka Biko

I have always wanted to learn how to prepare a native delicacy. I want to help in preserving Filipino heritage and family tradition by sharing valuable recipes. When we were kids, my mom used to cook the following native desserts for us: biko, maja blanca, leche flan and ube halaya. I remember that we took turns in stirring these various mixtures. it took a lot of time, effort and love to prepare them. 

I'm glad that my Auntie Becky, my dad's sister (a Kapampangan), taught me how to prepare this sticky rice. Even if she has migrated to the land down under for more than two decades, she still remembers how her mother (my grandma) cooked the sticky rice. 

Thank you, Auntie Becky for helping me on this one. Indeed, food creates wonderful memories for us. 

Let me share this recipe:


2 cans coconut milk (400ml/can) or extract milk from 3 coconuts to get 3 1/4 cups of coconut milk or 800 ml of coconut milk
! can condensed milk (330 ml)
1 1/4 cup muscovado sugar
1 kilo of sticky rice (malagkit)
6 cups of water


  1. Preheat oven to 375 degrees Celsius. 
  2. Wash the sticky rice. Pour it in a big pot, and add 6 cups of water. Let it boil, and stir a little to prevent it from sticking to the pot. Cook until the water is just absorbed (half-cooked). Turn off the heat, and set aside. 
  3. In a bowl, mix the coconut milk and condensed milk. Pour half of the mixture into a saucepan and add the sugar. With medium fire, cook until the sugar is melted and the mixture is slightly thick (caramel). 
  4. Mix the caramel mixture into the sticky rice. For the caramel to be evenly distributed, divide the caramel mixture into two, add half of the sticky rice to pan of caramel. Then, add the remaining mixture and sticky rice. Stir well. 
  5. Transfer the sticky rice into 2 (8 x 12) pan. Flatten the rice and top it with the half of the coconut milk and condensed milk mixture. 
  6. Bake the sticky rice for 45 minutes or until the topping is golden brown. 


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