Ah yes 😄 Biko is a delicious Filipino sticky rice dessert—sweet, rich, and made with glutinous rice, coconut milk, and brown sugar. Here’s a classic version:
Biko (Filipino Sticky Rice Cake)
Ingredients (8–10 servings)
- 2 cups glutinous rice (malagkit)
- 2 ½ cups coconut milk
- 1 cup brown sugar (adjust to taste)
- ¼ tsp salt
- Optional topping (latik): ½ cup coconut milk, 2 tbsp sugar
Instructions
1. Cook the rice
- Rinse glutinous rice until water runs clear.
- In a pot, combine rice and 2 cups coconut milk with salt.
- Cook over medium heat, stirring frequently to prevent sticking, until the rice absorbs most of the liquid and is tender (about 20–25 minutes).
2. Sweeten the rice
- Stir in brown sugar and the remaining ½ cup coconut milk.
- Continue cooking on low heat for another 5–10 minutes, stirring constantly, until rice is sticky and glossy.
3. Transfer to a pan
- Spread the rice evenly in a greased 8×8-inch (or similar) baking pan. Press gently to flatten.
4. Make latik topping (optional)
- In a small pan, simmer ½ cup coconut milk with 2 tbsp sugar over low heat.
- Stir occasionally until it thickens and caramelizes slightly. Drizzle over the top of the biko.
5. Serve
- Let cool slightly before slicing into squares or rectangles.
- Best served warm or at room temperature.
Tips
- Extra coconut flavor: Toast the coconut milk slightly before cooking the rice.
- Sticky perfection: Use freshly grated coconut milk if possible—it gives the best aroma.
- Toppings: You can also sprinkle toasted coconut or chopped nuts on top.
I can also give a biko steamed version that’s closer to the traditional Filipino method, giving it an even stickier, more authentic texture.
Do you want me to do that?
