It’s always the right time for biko, Kitchen Cabinet member Jesse Stament says.

“Creamy rice cake topped with coconut caramel is an excellent dessert or mid-afternoon snack,” he says of the Filipino favorite. “(It) even goes great with a cup of coffee for breakfast.”

While some biko recipes call for steamed rice, Stament sides with home cooks who endorse cooking the rice in sweetened coconut milk for a richer flavor. And while Stament doesn’t specify a brown sugar type, its shade will determine the dessert’s color: Use dark brown sugar for a deeper hue.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.