On every occasion that Philippine has, the Biko recipe is the prime dish that they didn’t forget to serve. It is a dessert made of malagkit na Bigas (sticky rice), brown sweetener, and coconut milk. To give you some knowledge, the Philippines has an abundance of having coconut trees. Therefore, as you might expect, some Filipino dishes are cooked and prepared with coconut milk.
Honestly, there is no assurance of how these sticky rice recipes come to the Philippines. Some people say that it came from China, maybe because Chinese people are also known for having glutinous rice recipes as their domestic crop. But the evidence is not clear to consider its original origin. However, the basis is not essential to deal with. More importantly, it can give happiness to the people that enjoy eating these delicious sticky wheat recipes.
Moreover, In another way, there are some different names to denote these Biko recipes. For example, in Mindanao, they’ve called it Dodol. Some places in Southern Luzon name it as Sinukmani or Sinukmaneng. Also, at times they pack it to sell as Suman.
Even though they call it by different names, it is the same sticky wheat recipe that we know. On the other side, did you know that some foreigners also love to eat these sticky wheat recipes? Yes, that is certain. It’s because several of our Kababayan, also known as fellow Filipino, countrymen, or townmate, bring these recipes into their places abroad. Being proud of this dish, they offer it to their foreign friends, and the result is outstanding.
What Kind Of Rice Do You Use In Making The Biko Recipes
Choosing the right rice as an ingredient may affect the whole procedure of this recipe. Short grains of glutinous rice is the main ingredient for making the sticky wheat mixture. It is more different in the long rice and ordinary brans that we’re cooking for our lunch and dinner, also in the morning if you are a rice person. It is dense or translucent in color.
These short-wheat contains a high amount of starch. That is why it has a translucent appearance. Its conventional content makes a perfect click for cooking merienda and other sweet desserts like Filipino chocolate rice porridge, known as Champorado.
Briefly, for cooking this Champorado, you just need to cook the short-wheat until it softens and adds more liquid to make it porridge and add chocolate for flavor. For serving it, you can put some cream on top. To taste it to its best, pairing it with dried fish is the most recommended.
Let us get back to our star dish. On the contrary, although it is entitled glutinous rice, the taste is different. Precisely, it is tasteless. That is why it can complement any flavor you want to put in it or anything that cooks with this wheat mixture. You can also include it in your diet food checklist.
Furthermore, upon navigating, below are the unique and delicious variations on preparing these sticky rice recipe. It may help you to select the various ways of cooking these recipes. It might be having differences in preparations, but you can assure that it is all excellent in taste.
Variation of New Biko Recipes
On the other hand, there is some variation in preparing these sticky rice and dessert recipes. These various helpful variations can level up your way of preparing these recipes. Each of them indicates the process by which to try on your way. Innovating these dishes can give you more options in serving these kinds of sticky rice and dessert recipes.
However, if you are a beginner and not familiar with this dish, following these guidelines can help you a lot. Providing great alternatives and trying other flavors is the best innovation in every food that you want. Enhancing its original flavor can result in a new concept of cooking that anyone can enjoy.
Here are some of the variations that you can try on your own to enlighten you on that matter. We hope that you follow each one of these variations to master your selected dishes. For further information, Let us proceed.
Sticky Rice With Latik (Copra Curd)
The first variation in these lists is sticky rice with copra curd. Traditionally, these sticky rice recipes are well-known for having copra curd on the top upon serving it at your dining tables. Using it as a garnish can be more appealing to the eyes of the person trying to eat it. Its presence might give more flavor to your sticky rice recipes.
Moreover, to give you some knowledge, Latik (brown coconut curd) is a combination of coconut milk and brown sweetener. To form it into a curd, you just need to put it in the fire with medium heat until it cooks. It also produces copra oil. It is considering as an element in traditional medical treatment like Hilot (healer or massage). In addition to that, did you know that there are two kinds of preparing copra curd? Its meaning varies in different regions.
In the Northern part of Luzon, latik pertains to the coconut milk that cooks in low heat to form a brown curd. It is typically the ordinary copra curd that you know, used to garnish any Filipino sticky rice mixture that serves at the dining table on any occasion.
In another phase, the variety of Visayas is unique. They make their copra curd as a coconut syrup. They mainly use this syrup for dipping and garnishing purposes. Furthermore, these varieties might differ from their textures, but they have the same ingredients: coconut milk.
If you are interested in its taste, you better try it at your home. It might be sure that you will love these in your sticky bran recipes.
Sticky Rice with Ube
Flavoring your dish makes a nice catch. Besides its taste, it can be more attractive to eat like this second variety of sticky wheat recipes. The sticky wheat mixture has a pleasant taste on its own, but adding more flavor into it can elevate its impression.
Originally, Ube is one of the Philippines’ foods that they are proud of. You can include it in the family of sweet potatoes. It has a purple color that keeps it from being distinctive from others. It consists of sweetness and a subtle taste of nutty and vanilla flavor.
Not only the taste of it is excellent, but it also has nutrients that are good for your body. Ube can be the primary source of potassium, vitamin C, and carbohydrates.
Furthermore, because the Philippines has an abundance of Ube, you can find it and buy it anywhere, especially in the province area. If not, and you have no time to see it, some ready-made Ube essence in the groceries are also available. However, real Ube is tastier and more flavorful to use.
Sticky Rice with Langka (Jackfruit)
Did you know that jackfruit (Artocarpus Heterophyllus) is also abundant in the Philippines? Same as Ube, Langka is also part of the Filipino delicacies. They are using ripe Langka in their dessert. Not only that but also they cook dishes out of the unripe one. That is right; they can prepare dishes that can cook out of ripe and unripe Langka.
For instance, Langka (jackfruit) is known for calling jack trees also. They can classify as family species of fig, breadfruit, and mulberry. Western Ghats of Southern India and the rainforests of Malaysia are the region’s origin of jack tree or jackfruit. It is also the national fruit of Bangladesh and Sri Lanka, considering it as their state fruit of the Indian States of Kerala and Tamil Nadu.
Moreover, using the jack tree in the cuisine of South and Southeast Asia is usual. It is available in their local market in tropical countries, but you can find it at the grocery store, canned, and frozen in other countries. However, it’s tastier if it is fresh than having it canned and frozen.
As we mentioned earlier, ripe Langka has a tastier effect in every dessert that you make. Adding it with your sticky wheat mixture can provide more impact to your dish. It can complement the sweetness and the coconut flavor of your sticky wheat mixture. Its natural aroma can also attract people who love sticky bran and Langka at the same time.
Also, its edible pulp contains water, carbohydrates, protein, and fat. Jackfruit can be the primary source of dietary fiber and carbohydrate components, which is primarily sweetener. What’s more, it can give nutrients like Vitamin B6, Vitamin C, and potassium beneficial to your health. It also has no micronutrients in the necessary content.
Biko with Walnuts and other Nuts
Innovating original recipes is one of the trilling explorations in cooking. Making it in your way is an exciting thing to do. Also, putting some unusual ingredients is an excellent practice for creating new stars mixtures out of the original dish.
It is the same as putting walnuts into your new sticky wheat recipes. For the additional nutty and crunchy flavor, walnuts and other nuts are the prime ingredients you need. You can put it together with your sticky wheat mixture while preparing it, and you can put it as a topping and garnish for your new moist bran recipe. That way, you can achieve the texture and the flavor from the walnut and other nuts that you want.
Moreover, are you aware that nuts contain numerous healthy nutrients? Precisely, nuts are the primary source of fat, protein, and fiber. Many studies have proven that the nuts’ fat is mostly monounsaturated and Omega-6 and Omega-3 polyunsaturated. Yet, it also contains saturated fat. Besides, nuts also have vitamins and minerals like vitamin E and magnesium, which is better for our bodies. Aside from that, it may reduce the risk of having severe diseases like diabetes and heart disease.
The better thing is, you can find it anywhere. You can buy these walnuts and other nuts in the grocery store. It is not hard to use as an ingredient in your sticky wheat mixture and other dishes that you like, unlike other seasonal elements and not available in other places.
Sticky Rice with Dried Berries
Berries have an excellent reputation for making different kinds of dessert. You can use it, whether fresh or dried. Fresh berries are better to use in making ice creams, cakes, and fruit salads. Simultaneously, dried berries prefer making sweet dishes made of various sticky wheat like these new Biko recipes.
Dried berries have a chewy texture and contain natural sweetness that can level up your new Biko recipes. Besides, they are known for having a natural laxative effect. It’s because of their high content of fiber and sorbitol. It is also present in other fruits. As expected, they are highly nutritious, being rich in fiber, beta-carotene (vitamin A) and vitamin K, and potassium.
For the preparation of these Sticky Wheat with Dried Berries mixture, you just need to wait until the sticky wheat cake cooks, and that’s when you put the dried berries and stir it once more until they incorporate together. You can put them in the Bilao with banana leaves, plastic containers, or any glass plate you’re comfortable using.
Furthermore, you can simply put the dried berries on top of your sticky wheat mixture for toppings purposes after placing it in a container. It can give a friendly and pleasant impression to every person who wants to try it.
Sticky Short Wheat with Pandan Leaves
Every Filipino is a fan of these leaves. They usually put it in their classic wheat for their meals. But, using it as an ingredient to their Kakanin is extraordinary. The extract that these leaves are giving is an integral part of it. It provides an aroma that everyone can’t resist. Also, it contributes an extra flavor to your new sticky wheat recipes. These leaves can be an excellent alternative for vanilla essence.
Moreover, for your information, the Indonesian people are the one who introduces it in South Asia. They’ve called it pandan or Wangi. Even though it has a low genetic diversity, they successfully grow it extensively. And at this moment, it has a good influence in South Asia and some places in Southern Asia.
On the other hand, in other places, they produce perfume out of these leaves. In Thailand, most taxi drivers use these leaves as an air freshener because of its inherent odor. Not only that, but it is also a prime in traditional medicine.
Not all preparation is perfect, especially if you’re a first-timer in the kitchen. Sticky wheat recipes are one of the dishes that need more attention while preparing. Too much and an inadequate amount of ingredients can affect the entire preparation of the Biko recipes.
Moreover, not all individuals have the right eye in measuring things. That is why trouble is unavoidable. But don’t worry, we have a helpful solution for that matter. Upon navigating, you will notice different remedies that will help you to overcome your concern in preparing these wheat recipes.
- Soggy Wheat – Excessive liquid can cause sogginess in your bran. It can also affect the interest of the people who don’t like wheat’s very soft texture. Additionally, it can spoil quickly when the liquid subsides into your sticky wheat mixture.
The utmost remedy for that is to uncover your cooker’s lead and reduce your fire to a lower heat to simmer. In that way, there is a chance that the excess liquid dries out. On the other hand, you can also try to get wheat and put it in the microwave.
After that, you combined it with your sticky wheat mixture to absorb the excess liquid and balance your sticky wheat mixture’s texture. You can also put some dried ingredients like other dried wheat for the same purposes.
- Hard wheat – Too much cautiousness can lead to a substandard effect. Lacking is a prime foe when it comes to preparation. That is why when you’re making something, make sure that you have enough resources to do so. It is not as bad as you think, but it can still impact your wheat mixture.
Unlike soggy wheat, hard bran, it is much easier to troubleshoot. The remedy is to splash the right amount of water into the mixture in a microwavable container. Second, break the wheat’s clump using sharp utensils and cover the bowl or plate with a wet paper towel. Then, put the damp towel directly on the top of the wheat. As a result, sticky brans can absorb moisture from the clean wet towel and soften.
Moreover, if you don’t have a microwave oven, the great thing to do is put some hot water into your mixture, put a clean towel at the top of the wheat, and cover it. In that way, you can hold the steam inside the cooker and prepare the sticky wheat mixture nicely.
- Too sweet – Sweets can be your comfort food, but too much sweetness can also affect your interest. Too much sweetness can cause a person to be tired of your wheat mixture. It can even shatter the flavor and the taste of it.
The excellent remedy for that is to prepare another batch of the wheat mixture without sweetener. And make a portion of a half and half then, combine it; the plain sticky wheat and the too much sweetened Biko recipes. In that way, you can reduce the sweetness of the first sticky wheat mixture you’ve made.
You can also try to put some unsweetened wheat for them to absorb the sweetness of your sticky wheat mixture. You can also add additional coconut milk for better taste and flavor of your new wheat recipe and lighten its sweetness.
Moreover, did you know that there are different things to consider when eating too much-sweetened food? Some of these are;
- Too much sweet intake corresponds to weight gain and obesity.
- It can also increase the risk of heart disease.
- It can also make way for having skin problems.
- It can also trigger depression and anxiety.
- High sweets can also have an impact on our short and long memories.
- It also has participation in liver diseases.
- Much worse is it can expand the risk of having diabetes.
The generic name of sugar is sweet-tasting, soluble carbohydrates, etc. typically used for food preparation. Regular, coarse, and table sugar describe sucrose, a lactose form of glucose and fructose. Besides, most of the plant’s tissues contain sugars. Fruits and honey are some examples of good natural sources of unlimited saccharine.
On the contrary, lactose is a kind of sugar that can only get from cream. Lactose is the kind of sugar that can’t get from plants. You can include Human breast milk and some dairy products to this. On the other hand, another type of sugar is maltose, which may get from malting grains.
Furthermore, did you know that the Philippines have massive production of refined sweetener? Yes, that is right. The Philippines has a lot of sugarcanes that are the primary source of sugar. They can produce refined sweetener from extracting canes.
- Too Bland – Not only too sweet is the problem with the preparation of sticky wheat recipes. Some cases can be too bland also. But troubleshooting this problem is much easier than the others.
Suppose you have a bland taste of the sticky wheat mixture. You just need to add more sweetener. But be careful about adding more of it. It may cause trouble when you add much more than the right amount that you need. We suggest that you carefully add little by little to get enough taste that you want from your wheat mixture. It’s better to taste it before adding some more.
- Easy to Spoil – In particular, there are times that your sticky wheat mixture can’t last long. It’s because some ingredients can affect the mix of your sticky wheat recipes. Langka, for example. Ripe Langka can’t stand the atmosphere’s high temperature, even if it’s cooked or not. They are easy to ripen and spoil at the same time.
Moreover, when you put it with wheat, the bran’s acid and the Langka can affect your mixture’s exclusive features. They can trigger the liquid and acid they have and cause them to spoil quickly.
The better thing to do is to put it in a cold place like your refrigerator to maintain its texture and hold the liquid and acid that can come out from both of them. In that way, it can last longer. Besides, you can reheat it in your microwave if you want it warm.
To add more learnings to your knowledge, we provide some helpful information that you can get about the sticky wheat recipe.
Did you know that;
- Are Filipinos well-known for preparing it during Undas (All Saints Day)? They believe that even though their loved ones and relatives are already in our creator’s hands, serving a Biko recipe signifies the connection and how they say that they still keep them in their hearts. They always remember the memories that they shared.
- Usually, brown wheat is the prime ingredient of making the Biko recipes. The sticky bran is an excellent source of fiber, phytochemicals, and carbohydrates that greatly benefit our health, most importantly, to our body.
It has low calories and fat-free that is exceptional for reducing weight. It may also be a great help for some people who can’t take much more calories and fat because of their health conditions. It might not have a good source of other nutrients, but it can comfort them for their cravings.
- Some individuals call it Kalamay latik. It is known for having latik on top of Kalamay. That is why they derive it as Kalamay latik. It is the number 1 merienda that comes to your mind when you hear the word Kakanin. Because of its taste, it’s not surprising that it builds its reputation in the market.
This section provides some tips that might assist you when you are preparing these sticky wheat recipes. Following these tips can guide you on making an outstanding outcome that you prefer. To enlighten you on what we’re implying, Let’s get started.
Below are the impressive ways on how to make your wheat recipe more appetizing;
- Rice – as a primary ingredient of Biko recipe, preparing it softly, not so hard and soggy, might be the key to your perfectly cooked sticky wheat mixture.
- Coconut milk – contains a flavorful taste that can complement all the Kakanin you want to make, like this moist wheat recipe—putting the rice directly to the copra extract while preparing can give a more savory effect. Its creaminess content can level-up the flavor out of your moist rice recipe. You can also cook copra extract curd and syrup as your garnish and dip.
- Zest – one of the traditional ways of making Kakanin is putting Dayap spice. Dayap (key lime) is one of the species that includes in the family of lemons. Its cultivar is a citrus hybrid—knowing as bartender’s lime, Omani lime, Western Indian lime, or Mexican lime. Dayap has a classification of having thick skin and dark green color.
Moreover, it contains an intense aroma and tanginess that can give a new dimension to your sticky wheat recipes. It has a refreshing taste that can complement the moist wheat recipe that you are preparing. You can find it in some places in the Philippines, especially in the area of the provinces.
- Aroma – aside from Dayap, fresh banana leaves are one of the things that can give a wonderful aroma to a dish. To achieve that aroma, use fresh banana leaves to cover your sticky wheat recipe and let it sit for a few times. In that way, your Biko recipe can absorb the aroma that the fresh banana leaves are extracting.
Best Serve With
Biko recipes are delectable on its own, yet pairing it with other dishes makes it more outstanding. In this section, we list down some of the food that can be a great match to your sticky wheat recipes.
- Black Coffee – the contrasting taste of the coffee and the sweetened sticky wheat can give a new flavor that might somehow provide some people with an addictive effect. The sweetness of Biko can lessen the bitterness of the coffee. As a result, their combination contributes to the taste of each other.
- Tea or Hot Choco – the bland taste of the tea can lessen the sweetness in every bite you take. In that case, for some reason, it can keep you wanting more of the sticky wheat recipe. On the other side, Hot choco can be the activator drink that allows you to taste the other part of the moist wheat recipe with the combination of chocolate.
- Lumpiang shanghai – in the Filipino gatherings, Lumpiang shanghai is the prime dish that everyone is demanding. The saltiness and the delicious taste can share a great impression on any person who likes it. Pairing it with a sticky wheat recipe is an excellent advancement. Having them together can surpass the many (fed up) effects that other dishes might give you.
- Spaghetti – this combination is famous among any occasion in the Philippine. Filipinos are not getting tired of having it because it has a great taste together. It became the main dish that typically served at their dining table because most of their visitors demand it.
- Rice porridge – it is the typical morning breakfast of the Filipinos. Having sticky wheat with it is a perfect match that can build up your spirit first thing in the morning.
- Pancit Guisado – is another dish that contains saltiness and meat flavor. It can give an addictive effect for wanting more of a sweetened sticky wheat recipe with contrast taste.
We hope that it may help you prepare your new version of the sticky wheat recipe with this information. Including it in your checklist is an excellent choice not only for yourself but for other people who want to try your version of the new sticky wheat recipe. Following all the guidelines that we provide is the leading way to perfect your recipe. If it’s the first time for you, don’t hesitate to try it, you just need to follow the instructions, tips, and troubleshooting, if ever, to prepare this Biko recipe.
Moreover, innovating the original recipe is a great deal to do. Not only to create your version but to simply enhance the flavor out of it. Adding some ingredients into it can produce an outstanding new dimension to the dishes you want, like this Biko recipe. For some reason, you can hand it to your loved ones. You never know. It might become your family’s signature and exceed it generation by generation.
To put an end, we hope you enjoy this article by navigating the information we provide. We hope that it can assist you in preparing these recipes. Serving these new sticky wheat recipes as the stars to every occasion that you have is an extraordinary way of appreciation.
What are you waiting for? Go to your kitchen and try it with your family and friends? Serve them with these sticky wheat recipes that you learn.
For more delicious recipe, visit Eat Like Pinoy!
Top Yummy Sticky Rice or Biko Recipe
- 1 lb Glutinous rice
- 1/2 tsp Salt
- 3 cups Coconut milk
- 1 1/2 cup Muscovado sugar
- 2 cups Water
- 1 pc Pandan leaves
- 1 pc Banana leaf large
- Wash the glutinous rice and put in a casserole with 2 cups of water.
- Cook the rice on the stove. When all the water evaporates, lower the heat and cook for another time.
- While the rice is cooking, cook 1 cup of copra extract and stir well until it turns brown. The coconut extract will produce oil and toasted coconut extract curd.
- In another pan, pour 2 cups of copra extract with sweetener, salt, and Wangi leaves, then cook until the caramelization occurs.
- When the copra extract boils, add the wheat, then cook for 1 hour over low, medium heat.Note: Continue cooking until the rice gets sticky.
- While waiting for the rice, prepare the banana leaf and rub it with copra oil.
- Once cooked, put the sticky wheat mixture on the leaf and garnish with toasted coconut milk curd. Serve, share, and enjoy!