Description
Biko is a traditional Filipino sticky rice cake made from glutinous rice cooked in coconut milk and brown sugar, topped with crunchy latik coconut curds. This dessert is beloved for its creamy, sweet texture and rich coconut flavor, perfect for special occasions or as a comforting treat.
Ingredients
Scale
Sticky Rice Mixture
- 2 cups glutinous rice
- 1 ½ cups coconut milk
- ½ cup water
- 1 cup brown sugar
- Pinch of salt
Latik Topping (Coconut Curds)
- 1 cup coconut milk
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
- Soaking the glutinous rice improves texture and helps achieve the desired stickiness.
- Constant stirring during cooking prevents the rice mixture from sticking and burning at the bottom of the pot.
- Latik topping adds a delightful crunch and traditional flavor; do not discard the coconut oil left after making latik, it can be saved for cooking.
- Let the Biko cool completely to ensure neat slicing and better texture.
- Use a non-stick or well-greased pan to avoid the rice cake sticking to the baking dish.
