Biko (Filipino Sticky Rice Cake)

If you’re craving something sweet, comforting, and uniquely Filipino, you’ll want to try this incredible Biko (Filipino Sticky Rice Cake) recipe. Biko is a traditional Filipino delicacy made from glutinous rice cooked with coconut milk and brown sugar, resulting in a chewy, caramelized treat that’s perfect for celebrations or a cozy snack. This recipe is designed to guide you through making Biko (Filipino Sticky Rice Cake) easily at home, ensuring you capture all the authentic flavors with simple, accessible ingredients.

Why You’ll Love This Recipe

• Authentic Filipino flavor: Experience the rich, sweet, and creamy taste true to the Philippines’ heritage.
• Simple ingredients: Uses pantry staples that are easy to find and blend perfectly to create that sticky, luscious texture.
• Versatile snack or dessert: Perfect whether you want a treat during merienda or a festive dessert for special occasions.
• Hands-on but straightforward: Step-by-step instructions make the cooking process enjoyable and stress-free.
• Customizable: Easy to tweak with toppings and flavors based on what you like or have available.

Ingredients You’ll Need

This recipe calls for simple yet essential ingredients. Each one plays a key role—whether it’s the glutinous rice giving that sticky base texture, the coconut milk adding creaminess, or the brown sugar supplying that deep caramel sweetness.

• Glutinous rice: The foundation of Biko, responsible for the sticky, chewy mouthfeel.
• Coconut milk: Adds richness and a subtle tropical flavor that balances sweetness.
• Brown sugar: Gives Biko its distinct caramel color and deep, molasses-like taste.
• Water: Used to soak the rice and aid in cooking evenly.
• Salt: Just a pinch to enhance all the flavors and prevent overly sweet results.
• Latik (coconut curds): Optional but highly recommended topping for a crunchy, nutty finish.

Variations for Biko (Filipino Sticky Rice Cake)

This recipe is wonderfully flexible, making it simple to adapt according to your preferences or dietary needs. Try experimenting with these variations to customize your Biko experience.

• Sweet corn Biko: Add cooked sweet corn kernels for bursts of natural sweetness and a lovely texture contrast.
• Ube Biko: Incorporate purple yam (ube) puree for a vibrant color and unique flavor twist.
• Vegan Biko: Simply use coconut sugar instead of brown sugar, and ensure latik is made with coconut cream only.
• Chocolate Biko: Stir in cocoa powder or chocolate chips for a decadent chocolate note.
• Nutty topping: Sprinkle toasted sesame seeds or crushed peanuts instead of latik for a crunchy variation.

this …

How to Make Biko (Filipino Sticky Rice Cake)

Step 1: Prepare the Glutinous Rice

Start by rinsing 2 cups of glutinous rice under cold water until the water runs clear, then soak it in water for at least 30 minutes. This softens the grains for even cooking and better stickiness.

Step 2: Cook the Rice

Drain the soaked rice and combine it with 1 ½ cups of coconut milk and ½ cup of water in a pot. Cook over medium heat, stirring constantly to avoid burning, until the rice is tender and absorbent, with a thick, creamy consistency.

Step 3: Add the Brown Sugar

Stir in 1 cup of brown sugar and a pinch of salt to the cooked rice mixture. Continue cooking and stirring gently until the sugar dissolves completely and the mixture thickens, becoming glossy and sticky.

Step 4: Transfer to a Pan and Flatten

Once the rice mixture thickens, transfer it to a greased baking pan. Use the back of a spatula to evenly flatten and smooth the surface, ensuring an even layer for that perfect bite.

Step 5: Prepare and Add the Latik Topping

To make latik, simmer 1 cup of coconut milk over medium heat until it reduces and separates into golden coconut curds and oil. Drain the coconut curds and spread them evenly atop your Biko for a delightful caramelized crunch.

Step 6: Cool and Serve

Let the Biko cool completely at room temperature before slicing into squares. This allows the rice cake to set and makes cutting easier without crumbling.

Pro Tips for Making Biko (Filipino Sticky Rice Cake)

• Soak the rice thoroughly: It helps cook evenly and achieve the perfect chewy texture.
• Stir constantly when cooking: Prevents the sticky rice from burning or sticking to the bottom of the pan.
• Use fresh coconut milk: For the creamiest, richest flavor, freshly squeezed or high-quality canned coconut milk is best.
• Don’t rush the latik: Slow cooking coconut milk results in better caramelization and crunch.
• Let it cool completely: Slicing warm Biko can cause it to fall apart; patience pays off.

How to Serve Biko (Filipino Sticky Rice Cake)

Garnishes

Top your Biko with homemade latik, toasted coconut flakes, or even a sprinkle of sesame seeds to add texture and enhance the overall flavor.

Side Dishes

Biko pairs beautifully with hot coffee or tea during merienda, or alongside tropical fruits like mango and banana to balance its sweetness.

Creative Ways to Present

Serve Biko in small individual portions wrapped in banana leaves, or layer it with ube halaya for a colorful, festive presentation that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover Biko in an airtight container and refrigerate. It will stay good for up to 3 days while maintaining its texture and flavor.

Freezing

Wrap Biko tightly with plastic wrap and foil to freeze for up to 1 month. Thaw overnight in the fridge before reheating for best results.

Reheating

Gently warm slices in the microwave or steam them briefly to revive the soft, sticky consistency without drying out the rice cake.

FAQs

Can I use regular rice instead of glutinous rice?

Regular rice will not give you the sticky, chewy texture that defines Biko, so it’s best to stick with glutinous rice for an authentic experience.

Is Biko gluten-free?

Yes, all the ingredients in traditional Biko are naturally gluten-free, making it suitable for those avoiding gluten.

Can I substitute brown sugar with white sugar?

While you can use white sugar, brown sugar adds depth and the characteristic caramel color crucial to Biko’s authentic flavor and appearance.

How long does Biko stay fresh at room temperature?

Biko can safely stay at room temperature for up to 4 hours, but it’s best to refrigerate any leftovers to maintain freshness.

What is latik, and can I skip it?

Latik is a coconut milk reduction that forms golden curds used as a topping; you can skip it, but it does add a wonderful crunchy texture and flavor.

Final Thoughts

If you’re looking to bring a piece of Filipino tradition into your kitchen, this Biko (Filipino Sticky Rice Cake) recipe is an absolute must-try. With its irresistible combination of sweet, creamy, and sticky goodness, it’s bound to become one of your new favorite treats. So gather your ingredients, roll up your sleeves, and share this delicious joy with family and friends—you won’t regret it!

Related Posts

• Peanut Butter & Chocolate Cream Puffs
• Brownie Bottom Cookie Dough Cheesecake
• Best Simple Churro Cheesecake Bars

Print