Ingredients
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2 cups glutinous riceaka sticky rice or malagkit
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1 1/2 cups Water
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2 cups Brown Sugar
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4 cups coconut milk
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1/2 tsp Salt
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2 Pandan leavestied (optional)
Directions
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.
Unlike other rice cake recipes, biko needs a bit of patience because the rice needs to be constantly stirred the rice for 20 minutes 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! This biko is so easy to make, you’ll be able to enjoy it at your dining table in no time!Â
How to Make Biko:
1. Place the rice in a large bowl. Cover with cool water and soak overnight. Rinse the rice, drain, and set aside.
2. Preheat the oven to 350°F. Generously butter an oven proof 9×13-inch casserole pan.
3. Reserve ¾ cup of the coconut milk. Pour the remaining coconut milk and 1 ½ cups water in a large sauce pan. Put on a medium heat and cook until the mixture begins to simmer.
4. Add the drained rice. Stir often, making sure rice does not burn along the sides of the pot. Continue to cook over medium heat for 5-8 minutes until rice has soaked up most of the liquid.
5. Reduce the heat and add 1 ½ cups brown sugar and salt to the rice mixture. Continue to cook for another 5-8 minutes, stirring often. Taste a small amount of rice to check it is cooked through. At this point, the mixture should be thick and sticky.
6. Transfer the cooked rice mixture into the prepared pan and even out the surface.
7. In a small sauce pot, combine the reserved coconut milk and the remaining 1 cup brown sugar. Bring to a boil until the sugar has dissolved. Remove from heat and allow to cool slightly, 3-5 minutes, before gently pouring over the rice mixture.
