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Biko (Filipino Sticky Rice Cake)

Biko (Filipino Sticky Rice Cake)
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Biko (Filipino Sticky Rice Cake) is a traditional Filipino dessert made from glutinous rice cooked in creamy coconut milk and sweetened with rich brown sugar. It features a chewy, dense texture and a luscious caramel coconut topping, making it a perfect treat for celebrations or everyday indulgence. This recipe is simple yet versatile, suitable for all skill levels and customizable with various toppings like latik or toasted coconut.

Ingredients

Scale

Main Ingredients

  • 2 cups glutinous rice (sticky rice)
  • 2 cups coconut milk (fresh or canned)
  • 1 1/2 cups brown sugar, divided
  • Pinch of salt

Optional Toppings

  • Latik (coconut curds) or toasted shredded coconut

Instructions

  1. Preparing the Rice: Thoroughly rinse the glutinous rice until the water runs clear to remove excess starch, then soak the rice in water for 30 minutes to 1 hour. Soaking ensures the rice becomes soft and pliable once cooked.
  2. Cooking the Rice with Coconut Milk: Drain the soaked rice and place it in a pot. Add 2 cups fresh coconut milk, a pinch of salt, and half of the brown sugar (about 3/4 cup). Cook over medium heat, stirring constantly to prevent burning, until most of the liquid is absorbed and the rice is tender and sticky.
  3. Making the Caramel Topping: In a separate pan, combine the remaining brown sugar (3/4 cup) with a bit of coconut milk. Simmer over low heat, stirring occasionally, until the mixture thickens into a luscious caramel sauce with a glossy finish.
  4. Assembling the Biko: Transfer the cooked rice mixture into a greased baking dish or tray. Press it evenly and firmly to compact the texture. Pour the caramel sauce evenly over the top. Let it soak for a few minutes, then optionally sprinkle with latik or toasted coconut for added texture and flavor.
  5. Cooling and Serving: Allow the Biko to cool completely to help it set, making slicing easier. Once cooled, cut into squares or diamond shapes and serve.

Notes

  • Rinse the rice well to prevent the cake from becoming overly gummy.
  • Use fresh or canned coconut milk for the creamiest texture and authentic flavor.
  • Stir constantly during cooking to avoid sticking or burning.
  • Adjust the amount of brown sugar to balance the sweetness according to your preference.
  • To make homemade latik, simmer coconut milk until it separates and golden curds form; scoop these out for a crunchy topping.

Nutrition

Keywords: Biko, Filipino Sticky Rice Cake, Filipino Dessert, Glutinous Rice Cake, Coconut Milk Dessert, Brown Sugar Cake, Latik Topping

Find it online: https://lillysplate.com/biko-filipino-sticky-rice-cake/