Biko (Filipino Sticky Rice Cake): A Sweet and Chewy Delight
If you’ve never had the pleasure of trying Biko, you’re in for a treat! Biko is a traditional Filipino sticky rice cake that’s sweet, chewy, and rich in coconut flavor. Made with glutinous rice, coconut milk, and brown sugar, this dessert is often served during celebrations and gatherings. It’s simple to make yet indulgent, with a layer of caramelized brown sugar on top that adds a satisfying sweetness.
This recipe brings out the best of these classic ingredients, creating a dish that’s both comforting and nostalgic for those familiar with it and a delightful discovery for those new to Filipino cuisine. Whether you’re serving it at a party or enjoying it as an afternoon snack, Biko is a delicious treat that’s sure to please everyone.
Ingredients:
- 4 cups glutinous rice
- 3 (14 oz) cans coconut milk
- 1 ½ cups water
- 2 ½ cups dark brown sugar, packed
- ¼ teaspoon kosher salt
Directions:
1. Soak the Rice:
Place the glutinous rice in a large bowl and cover it with cool water. Let the rice soak overnight to soften. After soaking, drain and rinse the rice, then set it aside.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch oven-safe casserole dish to prevent sticking.
3. Cook the Rice:
Reserve ¾ cup of coconut milk for the topping. In a large pot, combine the remaining coconut milk and 1 ½ cups of water. Set the pot over medium heat and cook until the mixture begins to simmer.
Add the drained rice to the pot and stir frequently to prevent sticking. Continue cooking over medium heat for 5-8 minutes, until the rice has absorbed most of the liquid.
4. Add the Brown Sugar and Salt:
Reduce the heat to low and stir in 1 ½ cups of brown sugar and kosher salt. Cook for an additional 5-8 minutes, stirring often, until the rice is thick, sticky, and fully cooked. Taste a small portion to ensure the rice has the desired texture.
5. Transfer to the Baking Dish:
Transfer the cooked rice mixture into the prepared casserole dish, spreading it evenly with a spatula to create a smooth surface.
6. Make the Brown Sugar Topping:
In a small saucepan, combine the reserved ¾ cup of coconut milk and the remaining 1 cup of brown sugar. Bring to a boil over medium heat, stirring until the sugar has dissolved completely. Remove from heat and let the mixture cool slightly for 3-5 minutes.
7. Top and Bake:
Carefully pour the coconut milk and brown sugar mixture over the rice in the casserole dish, ensuring it covers the entire surface evenly.
Bake the Biko in the preheated oven for 1 hour, or until the brown sugar topping is thickened and bubbling.
8. Cool and Serve:
Allow the Biko to cool slightly before serving, as the caramel topping will be very hot. Serve warm or at room temperature, and enjoy the sticky, sweet goodness of this Filipino classic.
Recipe Details:
- Prep Time: 10 minutes (plus overnight soaking)
- Bake Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 12 servings
- Calories per Serving: 400 kcal
Why You’ll Love This Biko Recipe:
- Rich Coconut Flavor: The combination of coconut milk and brown sugar creates a creamy, sweet flavor that’s both comforting and indulgent.
- Chewy Texture: The glutinous rice provides a wonderfully chewy texture that pairs perfectly with the smooth, caramelized topping.
- Simple Ingredients: With just a handful of ingredients, this traditional Filipino dessert is easy to make and doesn’t require any complicated steps.
- Perfect for Sharing: Biko is often served during celebrations, but it’s also a fantastic dish to bring to potlucks, gatherings, or simply enjoy with family at home.
Tips for Success:
- Don’t Skip the Soak: Soaking the glutinous rice overnight is essential to ensure the rice cooks evenly and achieves the perfect sticky texture.
- Stir Frequently: While cooking the rice in the coconut milk, be sure to stir frequently to prevent it from sticking to the bottom of the pot.
- Watch the Topping: Keep an eye on the caramel topping as it bakes to avoid overcooking. It should be thickened and bubbling, but not too dry.
Variations:
- Add Toppings: Sprinkle toasted coconut flakes or sesame seeds over the Biko before baking for extra texture and flavor.
- Use Different Sugars: Try using muscovado sugar for a deeper molasses flavor or light brown sugar for a milder sweetness.
- Make it Vegan: This recipe is naturally dairy-free, but you can also substitute coconut oil for butter if you want to grease the dish without using dairy.
Serving Suggestions:
- With Coffee or Tea: Enjoy a slice of Biko with a cup of coffee or tea for an afternoon treat.
- As a Party Dessert: Serve Biko as a dessert for potlucks, holiday gatherings, or special occasions. It’s easy to slice and share!
- Warm or Room Temperature: This dish can be enjoyed warm or at room temperature, depending on your preference.
Final Thoughts:
Biko is a classic Filipino dessert that’s both simple to make and incredibly satisfying. The rich flavors of coconut milk and brown sugar paired with the chewy glutinous rice make it a unique and comforting treat. Whether you’re introducing this dessert to family and friends or reliving the taste of home, Biko is sure to become a favorite. Enjoy this sweet and sticky rice cake as part of your next celebration or for a special treat at home!
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Biko (Filipino Sticky Rice Cake)
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Description
Biko is a traditional Filipino sticky rice cake that’s rich, sweet, and loaded with coconut flavor. This delicious dessert is made with glutinous rice, coconut milk, and brown sugar, topped with a golden coconut caramel layer that bubbles up beautifully during baking. Whether you’re familiar with Filipino cuisine or trying it for the first time, Biko is a dessert that’s sure to impress with its chewy, caramelized texture.
Ingredients
4 cups glutinous rice
3 (14 oz) cans coconut milk
1 ½ cups water
2 ½ cups dark brown sugar, packed
¼ teaspoon kosher salt
Instructions
Place the glutinous rice in a large bowl and cover with cool water. Let the rice soak overnight. Drain and rinse the rice, then set aside.
Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch oven-safe casserole dish.
Reserve ¾ cup of coconut milk. In a large pot, combine the remaining coconut milk and 1 ½ cups of water. Set the pot over medium heat and cook until the mixture begins to simmer. Add the drained rice and stir frequently to prevent sticking and burning. Continue cooking over medium heat for 5-8 minutes, until the rice has absorbed most of the liquid.
Reduce the heat to low and stir in 1 ½ cups of brown sugar and the kosher salt. Cook for an additional 5-8 minutes, stirring often, until the rice is thick and sticky. Taste a small portion to ensure the rice is fully cooked.
Transfer the cooked rice mixture into the prepared casserole dish, spreading it evenly.
In a small saucepan, combine the reserved ¾ cup coconut milk and the remaining 1 cup of brown sugar. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and let cool slightly for 3-5 minutes before gently pouring the mixture over the rice in the casserole dish.
Bake the Biko for 1 hour, or until the brown sugar topping is thickened and bubbling. Allow the dish to cool slightly before serving, as the caramel topping will be very hot.
- Prep Time: 10 minutes (plus overnight soaking)
- Cook Time: 1 hour
Nutrition
- Calories: 400