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.