If you have a sweet tooth and love exploring comforting desserts, you’re going to be absolutely thrilled by this Special Biko (Filipino Sticky Rice Cake) Recipe. It’s a luscious Filipino treat that combines the creamy richness of coconut milk with the sticky chewiness of glutinous rice, all topped with a caramelized coconut cream glaze that simply melts in your mouth. Whether you’ve tried Filipino desserts before or this is your very first, this recipe will quickly become a beloved classic in your kitchen. Get ready to dive into a warm, sweet hug from the islands with every bite!
Ingredients You’ll Need
This Special Biko (Filipino Sticky Rice Cake) Recipe uses straightforward, wholesome ingredients that work harmoniously to create its signature texture and flavor. Each item plays a vital role—from the sticky rice providing the perfect chew to the coconut milk bringing luscious creaminess and depth.
- 2 cups glutinous rice (sticky rice): The foundation of this dessert, essential for that wonderfully sticky and chewy consistency.
- 2 cups water: Used to cook the rice tenderly, ensuring it absorbs moisture evenly without becoming mushy.
- 2 cups full-fat coconut milk: Adds a rich, velvety flavor that infuses every grain with tropical goodness.
- 1 1/2 cups brown sugar: Sweetens the dish naturally and contributes a deep caramel tone.
- 1 teaspoon vanilla extract (optional): Offers a gentle aromatic boost that complements the coconut perfectly.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup coconut cream for topping: Gives the luscious topping its creamy texture and intensity.
- 1/4 cup brown sugar for topping: Used to caramelize the topping for that irresistible glossy finish.
How to Make Special Biko (Filipino Sticky Rice Cake) Recipe
Step 1: Prepare the Sticky Rice
Begin by rinsing the glutinous rice under cold running water until the water starts to run mostly clear—this step removes excess starch and prevents clumping. Then combine the rice and water in a pot and cook over medium heat, stirring occasionally, until the rice grains become tender and all the water is absorbed. This careful cooking creates the perfect sticky texture that is the hallmark of biko.
Step 2: Cook with Coconut Milk and Brown Sugar
Once your rice is cooked through, turn the heat to low and pour in the coconut milk, brown sugar, salt, and vanilla extract if using. Stir continuously as the mixture thickens. This slow cooking process allows the rice to soak up all the rich coconut flavor and the sugar to melt into a beautiful, glossy glaze. The mixture should be thick and sticky after about 15 to 20 minutes, creating that signature biko consistency.
Step 3: Transfer and Prepare Topping
Grease a baking dish and spread the thickened rice mixture evenly across it. In a small saucepan, combine the coconut cream and brown sugar set aside for the topping. Cook this over low heat, stirring frequently until the sugar dissolves and the mixture thickens slightly. This luscious topping adds a sweet, creamy caramel layer to your biko.
Step 4: Bake to Perfection
Pour the coconut cream topping evenly over the rice layer. Place the dish in a preheated oven at 375°F (190°C) and bake for 15 to 20 minutes, until the topping becomes bubbly and lightly caramelized. This final step locks in the flavors and creates a beautiful, golden crust that will have everyone eager to dig in.
How to Serve Special Biko (Filipino Sticky Rice Cake) Recipe
Garnishes
To elevate your serving experience, consider sprinkling some toasted sesame seeds or a handful of toasted coconut flakes on top just before serving. These add a delightful crunch and nutty flavor that contrasts beautifully with the creamy, sticky rice.
Side Dishes
This dessert pairs wonderfully with a simple cup of hot tea or coffee, especially varieties with robust flavors like black tea or dark roast coffee. For a more festive approach, serve alongside fresh tropical fruits like mango slices or ripe bananas to complement the dessert’s sweetness.
Creative Ways to Present
For a fun twist, try layering the biko in small Mason jars and topping with the caramelized coconut cream and a sprinkle of shredded coconut. This makes for a charming presentation perfect for parties or potlucks. You can also cut it into bite-size squares and serve on a pretty platter with edible flowers for extra flair.
Make Ahead and Storage
Storing Leftovers
Special Biko (Filipino Sticky Rice Cake) Recipe leftovers should be stored in an airtight container in the refrigerator. The cake will firm up, making it easier to slice. It typically stays fresh for up to 3 to 4 days.
Freezing
You can freeze the biko for longer storage by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Thaw in the refrigerator overnight before reheating. Freezing helps preserve the texture, though the topping might lose some crispness.
Reheating
Reheat slices gently in the microwave or steam them until warmed through to retain moistness. If desired, reheat under a broiler for a few minutes to crisp up the caramelized topping once again.
FAQs
Can I use regular rice instead of glutinous rice?
Regular rice will not give you the sticky, chewy texture that makes biko so special. For this recipe, glutinous or sticky rice is essential to achieve the authentic consistency.
Is this recipe vegan-friendly?
Yes! The Special Biko (Filipino Sticky Rice Cake) Recipe is naturally vegan as it relies on coconut milk and coconut cream instead of dairy products.
Can I make this recipe without an oven?
While baking on top caramelizes the topping beautifully, you can skip the oven step and instead cook the topping on the stovetop until thickened and pour it over. The flavor will still be rich, just without the baked crust.
What’s the difference between coconut milk and coconut cream?
Coconut milk is thinner and lighter, used primarily in cooking the rice, while coconut cream is richer and thicker, perfect for making the topping luscious and caramel-like.
How can I make the biko sweeter or less sweet?
You can easily adjust the brown sugar amounts to fit your preference. Start with the recipe’s guideline and add a little more or less sugar based on your taste buds.
Final Thoughts
I truly hope you take the chance to make this Special Biko (Filipino Sticky Rice Cake) Recipe and share it with those you love. It’s a dessert that feels like a warm hug from home, full of comforting flavors and delightful textures. Once you try it, it’s bound to become a go-to treat for celebrations or cozy afternoons alike. Happy cooking and savor every luscious bite!
Print
Special Biko (Filipino Sticky Rice Cake) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop and Baking
- Cuisine: Filipino
- Diet: Gluten Free, Vegan
Description
Special Biko is a traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar, topped with a caramelized coconut cream glaze. This dessert is rich, sticky, and sweet, perfect for festive occasions or a comforting treat.
Ingredients
Main Ingredients
- 2 cups glutinous rice (also called sticky rice)
- 2 cups water
- 2 cups full-fat coconut milk
- 1 1/2 cups brown sugar
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
Topping
- 1/2 cup coconut cream
- 1/4 cup brown sugar
Instructions
- Rinse and Cook Rice: Rinse the glutinous rice under cold water until the water runs mostly clear. Combine the rinsed rice and water in a pot and cook over medium heat, stirring occasionally, until the rice is tender and the water is absorbed.
- Add Coconut Milk and Sugar: Stir in the coconut milk, brown sugar, salt, and vanilla extract if using. Continue cooking on low heat, stirring frequently, until the mixture thickens, becomes sticky, and has a glossy appearance, about 15 to 20 minutes.
- Prepare Baking Dish: Transfer the cooked rice mixture into a greased baking dish and spread it out evenly.
- Make the Topping: In a small saucepan, combine the coconut cream and brown sugar. Cook over low heat until the mixture slightly thickens.
- Top and Bake: Pour the thickened topping evenly over the rice in the baking dish. Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes, or until the top is bubbly and lightly caramelized.
- Cool and Serve: Allow the biko to cool to firm up before slicing into squares and serving.
Notes
- For a richer flavor, substitute coconut cream for coconut milk in the rice cooking stage.
- Biko firms up as it cools, which makes it easier to slice into neat pieces.
