The aroma of sweet, sticky coconut rice wafting from your kitchen transports you straight to the vibrant streets of the Philippines. Biko, a delightful Filipino sticky rice cake, brings comfort and joy with its sticky, sweet layers. This recipe takes about an hour to prepare and bake, and it’s all about the perfect balance of flavors and textures.
This recipe is perfect for family gatherings, special occasions, or just a satisfying dessert on a cozy afternoon. You can also make Biko in advance; it stores beautifully and is great for sharing.
Why You’ll Love This Recipe
- The rich, creamy coconut flavor pairs perfectly with the sweetness of brown sugar.
- It has a satisfyingly sticky texture that is both chewy and decadent.
- The caramel topping provides a delightful contrast with its gooey richness.
- It’s an easy one-pan recipe, making cleanup a breeze.
What You’ll Need
Gather the ingredients for this delightful treat to enjoy the exotic flavors of Filipino cuisine.
For the Rice
- 4 cups glutinous rice
- 1 ½ cups water
- 3 (14 oz) cans coconut milk, divided
For the Sugar Mixture
- 2 ½ cups dark brown sugar, packed, divided
- ¼ teaspoon kosher salt
Glutinous rice is essential for the right texture.
Substitutions & Swaps
- Coconut milk: Use almond milk for a lighter version.
- Brown sugar: Substitute with white sugar for less sweetness.
- Glutinous rice: Arborio rice can work in a pinch.
How to Make It
Start creating this delicious treat with these simple steps.
Soak the Rice
Place rice in a large bowl. Cover with cool water and soak overnight. Drain and rinse rice. Drain and set aside.
Preheat the Oven
Preheat oven to 350°F. Generously grease an oven-safe 9×13-inch casserole pan.
Cook the Rice
Reserve ¾ cup of coconut milk. Pour remaining coconut milk and 1 ½ cups water in a large sauce pot. Set over medium heat and cook until the mixture begins to simmer. Add drained rice. Stir often, making sure rice does not burn along the sides of the pot. Continue to cook over medium heat for 5-8 minutes until rice has soaked up most of the liquid.
Add Sugar and Salt
Reduce heat and add 1 ½ cups brown sugar and salt to the rice mixture. Continue to cook for another 5-8 minutes, stirring often. Taste a small amount of rice to check it is cooked through. At this point, the mixture should be thick and sticky. Transfer the cooked rice mixture into the prepared pan and spread into an even layer.
Prepare the Topping
In a small sauce pot, combine reserved coconut milk and remaining 1 cup brown sugar. Bring to a boil until the sugar has dissolved. Remove from heat. Allow to cool slightly, 3-5 minutes, before gently pouring over the rice mixture.
Bake
Bake for 1 hour until the brown sugar topping has thickened and is bubbling. Allow to cool slightly before serving. The caramel topping will be very hot.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture changes when frozen.
Reheat: Microwave for 30-60 seconds or until warm.
Tips for Best Results
- Make sure to soak the glutinous rice overnight for ideal texture.
- Stir the rice mixture frequently to prevent burning.
- Allow it to cool slightly to prevent burns from the hot topping.
Serving Suggestions
- Serve with a side of fresh mango for a flavorful contrast.
- Great alongside Filipino savory dishes like adobo.
- Perfect for festive gatherings, adding a special touch to the dessert table.
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