CHEESY BIKO
Make your biko even more exciting by adding an easy and cheesy twist using the delicious, creamy, and milky Eden Cheese!
Difficulty
Easy
Serves
6
Time
20 mins
Allergens
Milk
What you need
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Putting it together
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- In a pan over medium heat, boil 1 1/4 cups coconut cream, keep stirring until it thickens.
- Lower heat and let liquid simmer. Keep stirring until solids separate from oil and turns golden brown. Using a strainer, separate solids from oil and keep the oil. The solids from the oil are the latik.
- Grease bottom of serving dish or bilao with oil and line with banana leaf, then grease the banana leaf also.
- In a pan, boil 3 cups coconut milk then add 1 1/2 cups brown sugar until dissolved, simmer on low heat until it thickens. Then add cooked sticky rice in 2 batches until well mixed and combined.
- While still hot, transfer biko onto a 14" round bilao lined with the greased banana leaf. Then set aside to cool.
- Top with latik and grated Eden Cheese.
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