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
Scale
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.
