Ingredients
Method
- In a pot, combine the glutinous rice, coconut milk, water, and salt. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the rice is cooked and the mixture is thick and sticky. This will take about 20-30 minutes.
- In a separate pan, make the Latik topping by combining the coconut milk and brown sugar. Cook over low heat, stirring constantly, until the mixture thickens and the coconut milk solids turn golden brown and crispy. This will take about 15-20 minutes. Be careful not to burn it.
- Once the rice is cooked, add the brown sugar to the rice mixture and stir until well combined.
- Line a baking dish with banana leaves (if using) and transfer the sticky rice mixture into the dish. Flatten the surface using a spatula.
- Pour the Latik topping over the sticky rice, spreading it evenly.
- Allow the Biko Latik to cool before serving. Enjoy!
Nutrition
Notes
Sunam latik and Biko latik are both delicious Filipino desserts, but they have some differences in their ingredients and preparation.
Sunam latik is a traditional rice cake made from glutinous rice and coconut milk cooked until it becomes sticky and sweet. It is then topped with a caramelized coconut cream called latik, which gives it a rich and creamy flavor.
Biko latik, on the other hand, is a sweet sticky rice cake made from glutinous rice, coconut milk, and brown sugar. It is also topped with latik, which is made from coconut milk and sugar that has been simmered until it turns into golden brown coconut curds.
Both desserts are popular in Filipino cuisine and are enjoyed during special occasions and celebrations. If you have a preference for a more rice-based dessert, sunam latik might be the way to go. But if you prefer a stickier and sweeter version with brown sugar, then Biko latik might be more appealing to you.
