New Asian Cuisine
| Welcoming Winter with Fast Simple Asian Recipes |
Filipino Biko - Sweet Sticky Rice
Recipe and photos courtesy of Erika of Ivory Hut
Biko is my all-time favorite Filipino dessert or merienda
(snack) item. It uses only 4 ingredients—which, in a pinch,
can even be cut down to 3—and is so simple to make and
requires no special tools or pans, which makes it an easy
endeavor for someone who doesn’t yet have a properly-
equipped kitchen.
Biko is like a soft, warm, sticky rice cake. It uses sweet rice
Recipe and photos courtesy of Erika of Ivory Hut
Biko is my all-time favorite Filipino dessert or merienda
(snack) item. It uses only 4 ingredients—which, in a pinch,
can even be cut down to 3—and is so simple to make and
requires no special tools or pans, which makes it an easy
endeavor for someone who doesn’t yet have a properly-
equipped kitchen.
Biko is like a soft, warm, sticky rice cake. It uses sweet rice
or sticky rice. It is sometimes called glutinous rice because it gets gluey when cooked but it contains no
gluten. It’s a different kind of grain and often, attempts to substitute other kinds of rice for sweet or sticky
rice just don’t yield the same results.
Makes one 9×13 pan
You need to use sweet rice or sticky rice (sometimes called glutinous rice) for this recipe. Coconut cream is
found in most Asian and ethnic stores but if you can’t find it, just use the the thick cream from the top layer
of a good quality can of coconut milk. Don’t worry if you end up with less coconut milk to use with the
rice—simply add enough water to reach the desired amount of cooking liquid.
This recipe can easily be halved. If you like crunchy rice edges, cook the biko in muffin pans or brownie bar
pans. Be careful when you pull it out of the oven; the caramelized brown sugar is very hot and can burn you
if you try to taste it immediately.
Ingredients:
3 cans (14 oz. can) coconut milk
4 cups sweet rice
2 cups brown sugar, lightly packed
1 cup coconut cream
Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When
simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven
to 350F.
When rice is sticky and almost dry (it will look like risotto), about 10-15 minutes, add 1 cup brown sugar.
Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1
cup brown sugar and coconut cream until smooth and pour it over the rice.
Bake for about 1 hour or until topping is dark brown and has thickened. Cool slightly before serving.
gluten. It’s a different kind of grain and often, attempts to substitute other kinds of rice for sweet or sticky
rice just don’t yield the same results.
Makes one 9×13 pan
You need to use sweet rice or sticky rice (sometimes called glutinous rice) for this recipe. Coconut cream is
found in most Asian and ethnic stores but if you can’t find it, just use the the thick cream from the top layer
of a good quality can of coconut milk. Don’t worry if you end up with less coconut milk to use with the
rice—simply add enough water to reach the desired amount of cooking liquid.
This recipe can easily be halved. If you like crunchy rice edges, cook the biko in muffin pans or brownie bar
pans. Be careful when you pull it out of the oven; the caramelized brown sugar is very hot and can burn you
if you try to taste it immediately.
Ingredients:
3 cans (14 oz. can) coconut milk
4 cups sweet rice
2 cups brown sugar, lightly packed
1 cup coconut cream
Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When
simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven
to 350F.
When rice is sticky and almost dry (it will look like risotto), about 10-15 minutes, add 1 cup brown sugar.
Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1
cup brown sugar and coconut cream until smooth and pour it over the rice.
Bake for about 1 hour or until topping is dark brown and has thickened. Cool slightly before serving.
Chicken Curry in a Hurry
By Hari Nayak, My Indian Kitchen
Reprinted for New Asian Cuisine with the
express permission of Tuttle Publishing.
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4
1 large onion (about ½ lb/250 g), peeled and
coarsely chopped
2 fresh green chili peppers, coarsely chopped
¼ teaspoon ground turmeric
3 tablespoons coarsely chopped garlic
One 1-in (2.5-cm) piece fresh ginger, peeled
and coarsely chopped
1 teaspoon cumin seeds
4 tablespoons oil
1¼ to 1½ lbs (600 g to 750 g) skinless,
By Hari Nayak, My Indian Kitchen
Reprinted for New Asian Cuisine with the
express permission of Tuttle Publishing.
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4
1 large onion (about ½ lb/250 g), peeled and
coarsely chopped
2 fresh green chili peppers, coarsely chopped
¼ teaspoon ground turmeric
3 tablespoons coarsely chopped garlic
One 1-in (2.5-cm) piece fresh ginger, peeled
and coarsely chopped
1 teaspoon cumin seeds
4 tablespoons oil
1¼ to 1½ lbs (600 g to 750 g) skinless,
boneless chicken thighs and/or breasts, cubed
1 teaspoon salt, plus more if needed
2 tablespoons tomato paste
1 teaspoon Home-Style Garam Masala
1 cup (250 ml) water
4 tablespoons chopped fresh coriander leaves (cilantro)
1. Place the onion, green chili peppers, turmeric, garlic, ginger, and cumin seeds in a blender and process,
adding a few tablespoons of water to make a smooth thick paste.
2. Heat the oil in a large saucepan or wok over medium-high heat. Add the chicken and salt and fry, stirring
frequently, for 7 to 10 minutes, or until golden. Using a slotted spoon, remove the chicken from the pan
and set aside.
3. To same pan you used to cook the chicken, add the spice paste and fry over low heat for 2 minutes,
until fragrant. Add the chicken, tomato paste, Home-Style Garam Masala and cook gently, stirring well,
for 3 to 4 minutes. Add the water, cover the pan, and increase the heat to medium. Simmer gently for 15
minutes, or until the chicken is cooked through and tender. Taste for seasoning, and add more salt if
needed. Sprinkle with the fresh coriander leaves and serve hot.
1 teaspoon salt, plus more if needed
2 tablespoons tomato paste
1 teaspoon Home-Style Garam Masala
1 cup (250 ml) water
4 tablespoons chopped fresh coriander leaves (cilantro)
1. Place the onion, green chili peppers, turmeric, garlic, ginger, and cumin seeds in a blender and process,
adding a few tablespoons of water to make a smooth thick paste.
2. Heat the oil in a large saucepan or wok over medium-high heat. Add the chicken and salt and fry, stirring
frequently, for 7 to 10 minutes, or until golden. Using a slotted spoon, remove the chicken from the pan
and set aside.
3. To same pan you used to cook the chicken, add the spice paste and fry over low heat for 2 minutes,
until fragrant. Add the chicken, tomato paste, Home-Style Garam Masala and cook gently, stirring well,
for 3 to 4 minutes. Add the water, cover the pan, and increase the heat to medium. Simmer gently for 15
minutes, or until the chicken is cooked through and tender. Taste for seasoning, and add more salt if
needed. Sprinkle with the fresh coriander leaves and serve hot.