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Biko (Filipino Sticky Rice Cake)

Biko (Filipino Sticky Rice Cake)
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Biko is a traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar, resulting in a chewy, sweet, and creamy dessert perfect for celebrations or everyday indulgence.

Ingredients

Scale

Main Ingredients

  • 2 cups glutinous rice (sticky rice)
  • 2 cups water
  • 1 can (13.5 oz) coconut milk
  • 1 1/2 cups brown sugar
  • 1/4 teaspoon salt

Optional Toppings

  • Latik (toasted coconut curds) or
  • Toasted peanuts or cashews
  • Shredded coconut or toasted sesame seeds

Instructions

  1. Cook the Glutinous Rice: Rinse the glutinous rice under cold water until the water runs clear to remove excess starch and prevent clumping. Combine the rice with 2 cups of water in a rice cooker or a pot. Cook for about 20-25 minutes until the grains are tender but sticky.
  2. Prepare the Coconut Milk Mixture: In a separate pan, combine the coconut milk, brown sugar, and salt. Stir the mixture over medium heat until the sugar dissolves completely and the liquid is warm. Avoid boiling to retain the smooth texture.
  3. Combine Rice and Coconut Mixture: Transfer the cooked rice into the pan with the coconut milk mixture. Gently fold and stir to ensure every grain is coated and caramelized in the sweet sauce. Continue cooking over low heat, stirring frequently, until the mixture thickens and becomes sticky.
  4. Prepare the Latik Topping (Optional): To make latik, simmer coconut cream in a saucepan over medium heat. Stir often as it reduces and separates, forming golden brown coconut curds. Drain the curds and set aside for topping.
  5. Assemble and Cool: Pour the sticky rice mixture into a greased baking dish and spread evenly. Top with latik or your preferred topping. Allow the Biko to cool and set for at least 30 minutes before slicing and serving.

Notes

  • Use quality fresh or canned coconut milk for richer flavor.
  • Keep stirring during the final cooking step to prevent burning and encourage even caramelization.
  • Rinsing the glutinous rice is crucial to avoid clumping.
  • Use a non-stick pan when combining rice and coconut mixture for easier cooking and cleanup.
  • Adjust sugar gradually to your preferred sweetness without overpowering the coconut flavor.

Nutrition

Keywords: Biko, Filipino Sticky Rice Cake, Filipino dessert, glutinous rice cake, coconut milk dessert, sticky rice dessert

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