Authentic Filipino Biko Recipe: A Delicious and Simple Rice Cake Dessert

Ingredients

  • 2 cups of glutinous rice (malagkit)
  • 1 1/2 cups of water
  • 1 can of coconut milk (400mL)
  • 2 cups of brown sugar
  • 1/2 cup of latik syrup
  • 1/2 teaspoon of salt

Steps and instructions

  1. Rinse the glutinous rice under cold water until the water runs clear. Drain well.
  2. In a large pot, combine the rinsed rice and water. Bring to a boil, then reduce to a simmer. Cover and cook for about 15-20 minutes, or until the water is fully absorbed.
  3. While the rice is cooking, combine the coconut milk, brown sugar, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar is fully dissolved.
  4. Pour half of the coconut milk mixture into the pot with the cooked rice. Stir to combine, continuing to cook over low heat until the mixture thickens and the rice is fully cooked and sticky.
  5. Transfer the rice mixture to a baking dish, pressing it down firmly with a spatula to create an even layer.
  6. Pour the remaining coconut milk mixture over the rice, spreading it evenly with a spatula.
  7. Bake in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until the top is golden brown and caramelized.
  8. Remove from the oven and let cool before slicing. Serve with a drizzle of latik syrup on top.

Tools for making

  • Pot - A large pot for cooking the glutinous rice.
  • Saucepan - A medium-sized saucepan for preparing the coconut milk mixture.
  • Baking Dish - A baking dish to transfer and bake the rice mixture in the oven.
  • Spatula - A spatula for pressing down the rice mixture and spreading the coconut milk mixture.
  • Oven - A preheated oven at 350°F (175°C) for baking the biko.

Recipe variations

  • Add 1/2 cup of cooked and mashed purple yam (ube) to the rice mixture for a colorful twist.
  • Replace the brown sugar with muscovado or palm sugar for a deeper, caramel-like flavor.
  • Sprinkle toasted coconut flakes on top of the biko before baking for added texture.
  • Add a layer of sweetened jackfruit (langka) on top of the rice before pouring the coconut milk mixture.
  • Mix in 1/2 cup of cooked black beans or mung beans for a protein-rich version.
  • Replace the glutinous rice with regular rice or a combination of regular rice and sticky rice for a less sticky texture.
  • Add a pinch of cinnamon or nutmeg to the coconut milk mixture for a warm and aromatic flavor.
  • Drizzle some melted chocolate or caramel sauce on top of the biko before serving for a decadent dessert.
  • Serve biko with a scoop of coconut or ube ice cream for a delightful twist.

Recipe overview

Indulge in the sweet, sticky goodness of Biko, a traditional Filipino dessert made from glutinous rice, coconut milk, and brown sugar. This popular dessert is a comforting treat often served during special occasions and celebrations. You'll be surprised at how these simple ingredients transform into a rich, caramelized dish that's sure to satisfy your sweet tooth. The process is simple and straightforward, making it perfect even for beginners. The result is a lusciously dense dessert with a delightful balance of creamy and sweet flavors, topped off with a drizzle of latik syrup—a caramelized coconut cream reduction. This Biko recipe is a testament to the beauty of Filipino desserts, promising a delightful treat that warms the heart as much as it pleases the palate.

Common questions

  1. Can I use regular rice instead of glutinous rice?
    It is recommended to use glutinous rice (malagkit) for this recipe as it provides the desired sticky texture. Regular rice will not give the same results.
  2. Can I substitute white sugar for brown sugar?
    While brown sugar adds a caramel-like flavor, you can substitute it with white sugar if desired. However, the taste will be slightly different.
  3. How do I make latik syrup?
    To make latik syrup, simmer coconut cream in a saucepan over low heat until the oil separates and the solids turn golden brown. Strain the mixture to separate the syrup from the solids.
  4. Can I use canned coconut cream instead of coconut milk?
    Yes, you can use canned coconut cream as a substitute for coconut milk. However, you may need to adjust the consistency by adding water to achieve the desired richness.
  5. Can I make this recipe ahead of time?
    Yes, you can make biko ahead of time. Once cooled, store it in an airtight container in the refrigerator. Before serving, you can reheat it in the oven or microwave.
  6. Can I freeze leftover biko?
    Yes, you can freeze leftover biko. Ensure it is stored in a freezer-safe container. Thaw it in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Baking Dish - A dish to bake the biko in, preferably a rectangular or square one.
  • Spatula - Used to press the rice mixture into the baking dish and spread the coconut milk mixture on top.
  • Saucepan - To heat and simmer the coconut milk, brown sugar, and salt mixture.
  • Pot - To cook the glutinous rice and water mixture.
  • Oven - Used to bake the biko until the top is golden brown and caramelized.

Origin stories

Biko, a sticky rice cake, can be traced back to ancient Filipino culinary traditions. This delightful dessert holds a special place in Filipino culture as it is often served during fiestas and holidays, symbolizing family togetherness and unity. The making of biko is often a communal activity, with families gathering to partake in its preparation — a testament to the shared labor of love that goes into creating this treasured dish. Interestingly, each region of the Philippines has its own unique take on this recipe, subtly altering the taste and texture to create a distinct version of the classic biko. It's not just a dessert, it's a celebration of Filipino heritage and community spirit.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.