Biko (Filipino Sticky Rice Cake)
This famous Filipino dessert is an easy to make rice cake often served at fiestas, weddings, and funerals. It is made with glutinous rice and coconut milk with a bittersweet coconut curd topping. Biko is gooey, sticky, and has a distinct, nutty sweetness.
The recipe may be simple, you’ll still need a touch of patience to enjoy it since it’s essential you continuously stir the rice for about 20 minutes while it cooks to prevent it from sticking to the pot. It is then baked, during which time you have to create the top layer, pour it on top, and finishing it off by baking again.
This biko recipe, however, is very simple, taking a little less than an hour with just a few ingredients. All you need is a pot, a rice cooker, and a serving plate!
Biko (Filipino Sticky Rice Cake)
Ingredients
- 2 cups glutinous rice aka sticky rice or malagkit
- 1 ½ cups water
- 2 cups brown sugar
- 4 cups coconut milk
- ½ tsp salt
- 2 pandan leaves tied (optional)
Instructions
- Begin by soaking the rice in cold water in a covered bowl overnight. The next day rinse the rice thoroughly, drain it, and set it aside.
- Preheat your oven to 350 °F/ 175 °C.
- Pour 3 1/4 cups of the coconut milk in a large saucepan together with 1 1/2 cups of water and bring to a simmer. Reserve the rest of the coconut milk for later.
- Add the drained rice into the simmering mixture. Stir regularly to ensure the rice doesn’t stick to the sides of the pot. Keep cooking over medium heat for 5-8 minutes until the rice has absorbed most of the liquid.
- Lower the heat and stir in 1 ½ cups of brown sugar and a pinch of salt to the rice mixture. Continue cooking for another 5-8 minutes, stirring frequently to avoid burning the rice. Taste the rice to check if it’s cooked and add more sugar if necessary; When it’s ready to be taken off the heat, the rice should have a thick and sticky consistency.
- Place the cooked rice into a well buttered 9×13-inches pan and spread the mixture evenly.
- In another saucepot, prepare the caramel topping by combining the reserved coconut milk with the remaining 1 cup of brown sugar. Bring this mixture to a boil and once the sugar has fully dissolved, remove it from heat and let it cool slightly (about 3-5 minutes).
- Gently pour it over the rice mixture and bake in the oven for approximately 1 hour or until the brown sugar topping has thickened and is bubbling.
- Allow the biko it to cool slightly before serving, as the caramel topping will be very hot.
Enjoy!
Notes
Related: Sapin Sapin
Related: Minatamis Na Saging
Related: Mais Con Yelo
Related: Buko Pie (Filipino Coconut Pie)
