Description
Biko (Filipino Sticky Rice Cake) is a traditional Filipino sweet treat made from glutinous rice cooked with creamy coconut milk and brown sugar, producing a chewy, caramelized cake perfect for celebrations or snacks. This authentic recipe guides you step-by-step to craft a luscious and comforting dessert that captures the rich flavors of the Philippines using simple, accessible ingredients.
Ingredients
Scale
Main Ingredients
- 2 cups glutinous rice
- 1 ½ cups coconut milk
- ½ cup water
- 1 cup brown sugar
- Pinch of salt
Optional Topping
- 1 cup coconut milk (for latik coconut curds)
Instructions
- Prepare the Glutinous Rice: Rinse 2 cups of glutinous rice under cold water until the water runs clear, then soak it in water for at least 30 minutes to soften the grains for even cooking and improved stickiness.
- 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 prevent burning, until the rice is tender and absorbs the liquid, forming a thick, creamy consistency.
- Add the Brown Sugar: Stir in 1 cup of brown sugar and a pinch of salt into the cooked rice mixture. Continue cooking and stirring gently until the sugar dissolves completely and the mixture thickens, becoming glossy and sticky.
- Transfer to a Pan and Flatten: Pour the thickened rice mixture into a greased baking pan. Using the back of a spatula, evenly flatten and smooth the surface to create an even layer for the final cake.
- 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 curds and spread them evenly over the top of the Biko for a crunchy, caramelized finish.
- Cool and Serve: Allow the Biko to cool completely at room temperature before slicing into squares. This helps the cake set properly and prevents it from crumbling when cut.
Notes
- Soak the rice thoroughly—it helps cook evenly and achieve the ideal chewy texture.
- Stir constantly while cooking to prevent the sticky rice from burning or sticking to the bottom.
- Use fresh or high-quality canned coconut milk for the richest flavor.
- Slowly cook the coconut milk for latik to achieve better caramelization and crunch.
- Let Biko cool completely before slicing to maintain its shape and texture.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Stovetop and Baking Pan
- Cuisine: Filipino
Nutrition
- Serving Size: 1 piece (approx. 80g)
- Calories: 210
- Sugar: 16g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg