Biko (Filipino Sweet Sticky Rice Cake)

🧂 Ingredients

• 400 g Glutinous rice (malagkit)(Also known as sweet rice. Essential for the chewy texture.)
• 800 ml Coconut milk(Full-fat is recommended for richness.)
• 300 g Brown sugar(Dark brown sugar will yield a deeper caramel flavor and color.)
• 200 ml Coconut cream(For the topping. You can use the thick cream from the top of a can of chilled full-fat coconut milk.)
• 1 pinch Pinch of salt(Enhances the sweetness and balances the flavors.)

👨‍🍳 Instructions

1. 1

   Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Soak the rice in plenty of fresh water for at least 4 hours, or preferably overnight. Drain the rice well.

   ⏱️ 4 hours (soaking)
2. 2

   In a large, heavy-bottomed pot or Dutch oven, combine the drained glutinous rice with the 800ml of coconut milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Cook for about 25-30 minutes, or until the rice has absorbed most of the coconut milk and is tender but still holds its shape. The mixture should be thick and creamy.

   ⏱️ 30 minutes
3. 3

   While the rice is cooking, prepare the caramel topping. In a separate saucepan, combine the 200ml coconut cream and the 300g brown sugar. Add the pinch of salt. Cook over medium-low heat, stirring constantly, until the sugar has dissolved and the mixture has thickened into a rich, glossy caramel sauce. This will take about 15-20 minutes. Be careful not to scorch the sugar. The caramel should coat the back of a spoon.

   ⏱️ 20 minutes
4. 4

   Once the rice is cooked and has absorbed the coconut milk, pour the prepared caramel sauce over the cooked rice. Stir well to combine thoroughly, ensuring every grain of rice is coated in the caramel. Continue to cook over low heat, stirring constantly, for another 15-20 minutes, or until the mixture becomes very thick and starts to pull away from the sides of the pot. This process is crucial for achieving the characteristic chewy texture of Biko.

   ⏱️ 20 minutes
5. 5

   Grease a square baking pan (approximately 8x8 inches or 9x9 inches) with a little oil or butter. Transfer the thick Biko mixture into the prepared pan. Press the mixture down firmly and evenly using a spatula or the back of a spoon, creating a smooth, compact surface.

   ⏱️ 5 minutes
6. 6

   Optional: For a traditional 'latik' topping, you can simmer more coconut cream until the solids separate and toast to a golden brown. Drain the latik and sprinkle over the Biko. Alternatively, you can simply drizzle a little extra caramel sauce or sprinkle toasted coconut flakes.

   ⏱️ 10-15 minutes (optional)
7. 7

   Let the Biko cool in the pan for at least 30 minutes before cutting into squares or diamonds. Serve warm or at room temperature.

   ⏱️ 30 minutes (cooling)

💡 Pro Tips

• ✓For a richer flavor, use full-fat coconut milk and cream.
• ✓Ensure you stir constantly when making the caramel to prevent burning.
• ✓The longer you cook the rice and caramel mixture together in step 4, the chewier the Biko will be.
• ✓Biko is best enjoyed within 2-3 days when stored in an airtight container at room temperature.

🔄 Variations

• Add strips of ripe jackfruit (langka) to the mixture before pressing into the pan.
• Incorporate ube halaya (purple yam jam) into the caramel mixture for a vibrant color and flavor.
• Top with toasted grated coconut or 'latik' (cooked coconut milk solids).

🥗 Nutrition

Per serving