Description
Indulge in the rich, chewy goodness of Biko, a traditional Filipino sticky rice cake made with glutinous rice, creamy coconut milk, and a luscious caramelized topping. This beloved kakanin is a staple in Filipino gatherings, offering a perfect balance of sweetness and texture. Whether for special celebrations or a simple craving, Biko is a heartwarming treat that brings the taste of home with every bite.
Ingredients
For the Sticky Rice Base:
2 cups glutinous rice, washed and drained
1 cup canned coconut milk
1 cup water
2 pieces pandan leaves
For the Golden Caramel Topping (Latik Syrup):
2 cups canned coconut milk
1 cup dark brown sugar, packed1 teaspoon vanilla extract (optional)
Vegetable or coconut oil for greasing the pan
Instructions
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Prepare the Pan: Grease an 8×8-inch baking pan and set aside.
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Cook the Sticky Rice: In a large pot over medium heat, combine 1 cup of coconut milk, 1 cup of water, and pandan leaves. Add the washed glutinous rice, bring to a gentle simmer, then reduce heat and cover. Cook until the liquid is absorbed, stirring occasionally. Add ¼ cup of water if needed.
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Make the Latik Syrup: In a separate pan, combine 2 cups of coconut milk and 1 cup of dark brown sugar. Stir over medium heat until it thickens into a caramel-like syrup. Add vanilla extract if using, then reduce heat to low.
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Combine the Rice and Syrup: Remove the pandan leaves from the cooked rice. Reserve ½ cup of the latik syrup for topping, then fold the sticky rice into the remaining syrup. Stir until fully coated but not mushy.
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Transfer and Spread: Pour the mixture into the greased baking pan, spreading evenly. Top with the reserved latik syrup for a smooth caramelized finish.
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Bake: Preheat the oven to 350°F (180°C) and bake for 20–30 minutes until the topping thickens and bubbles.
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Cool and Serve: Let the Biko cool before slicing into squares. Enjoy!
Notes
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If you prefer a softer texture, add an extra ¼ cup of coconut milk to the rice while cooking.
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Biko can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. Reheat gently before serving.
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For added flavor, sprinkle toasted coconut flakes or latik (coconut curds) on top before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino