The Best Biko Recipe: Filipino Sticky Rice Cake Magic

Sweet biko transports you straight to the heart of Filipino culinary traditions, blending rich coconut flavors with luxurious sticky rice.

This beloved dessert represents comfort and celebration in countless households across the Philippines.

Soft and indulgent, the delicacy offers a delightful balance between creamy caramel-like topping and dense, chewy rice base.

Cultural memories intertwine with each delectable bite, connecting generations through its timeless preparation.

Traditional techniques elevate simple ingredients into a mesmerizing treat that speaks volumes about Filipino hospitality and warmth.

Family gatherings and special occasions come alive with this irresistible dessert that promises pure happiness.

Dive into this authentic recipe and create a masterpiece that will enchant your taste buds.

Reasons to Make Biko (Filipino Sticky Rice Cake)

• Unleash Cultural Comfort: Dive into a traditional Filipino dessert that wraps you in warm, nostalgic flavors, perfect for bringing family and friends together around a delightful sweet treat.
• Texture Treasure: Experience the magical contrast between the creamy, soft glutinous rice and the rich, caramelized brown sugar topping that creates a luxurious mouthfeel with every single bite.
• Simplicity Meets Sophistication: Craft an impressive dessert without complex techniques, using basic ingredients and straightforward cooking methods that guarantee success even for novice home cooks, making this recipe both accessible and delectable.

Ingredients for Biko (Filipino Sticky Rice Cake)

• Glutinous Rice: Sweet and sticky rice perfect for traditional Filipino desserts, best when soaked overnight for optimal texture.
• Coconut Milk: Creamy liquid that adds rich tropical flavor and helps cook the rice evenly.
• Water: Helps hydrate and cook the rice to the right consistency.

• Brown Sugar: Provides deep caramel-like sweetness and helps create the signature sticky glaze for Biko.
• Kosher Salt: Balances the sweetness and enhances overall flavor profile.

• Butter: Used to grease the baking dish, preventing the rice cake from sticking and adding a subtle richness.

Instructions for Filipino Biko Rice Cake

Step 1: Prepare Rice

• Grab glutinous rice
• Pour cool water over rice in a large bowl
• Let rice soak overnight
• Drain and rinse rice thoroughly

Step 2: Prep Baking Dish

• Preheat oven to 350°F
• Generously butter a 9×13-inch oven-safe casserole dish

Step 3: Cook Rice Base

• Coconut milk
• Water
• Soaked rice

Heat coconut milk and water in a large pot over medium heat until simmering. Add drained rice and stir constantly to prevent sticking. Cook for 5-8 minutes until liquid is mostly absorbed.

Step 4: Create Sticky Texture

• Brown sugar
• Kosher salt

Lower heat and mix in brown sugar and salt. Continue cooking 5-8 minutes while stirring, ensuring rice becomes thick and sticky. Taste test to confirm rice is fully cooked.

Step 5: Transfer and Spread

Carefully move rice mixture into prepared casserole dish, spreading evenly across surface.

Step 6: Prepare Caramel Topping

• Reserved coconut milk
• Brown sugar

Combine coconut milk and brown sugar in a small saucepan. Bring to boil while stirring until sugar dissolves. Remove from heat and let cool slightly.

Step 7: Add Caramel Layer

Gently pour caramel mixture over rice in casserole dish, ensuring even coverage.

Step 8: Bake and Finish

Bake in preheated oven for 1 hour. Look for bubbling and thickened brown sugar topping. Remove and let cool for several minutes before serving.

Tips for Perfect Biko (Sticky Rice Cake)

• Soak Strategically: Let glutinous rice absorb water overnight for a softer, more uniform texture that guarantees perfect Biko consistency.
• Prevent Burning Brilliance: Stir rice constantly while cooking to avoid scorching and ensure even absorption of coconut milk and liquid.
• Sugar Synchronization: Dissolve brown sugar completely when creating the topping to achieve a smooth, glossy caramel layer that enhances the dessert's rich flavor.
• Temperature Test: Check rice doneness by tasting a small portion to confirm it's fully cooked and has the right sticky, tender texture.
• Cooling Crucial: Allow Biko to rest after baking so the caramel topping sets and becomes deliciously thick, making it easier to slice and serve.

Storing & Reheating Biko the Right Way

• Refrigerate: Transfer cooled Biko to an airtight container and store in the refrigerator for up to 4 days. Cover tightly to prevent the rice from drying out.
• Freeze: Wrap individual portions in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Label with the date to track freshness.
• Reheat: Warm slices in the microwave for 30-45 seconds, or place in a preheated oven at 325°F for 10-15 minutes until heated through. Add a splash of coconut milk to restore moisture if the Biko seems dry.

What to Serve with Filipino Biko

• Savor with Tropical Smoothie: Blend fresh mango, pineapple, and coconut milk for a refreshing drink that complements the sweet, sticky texture of Biko.
• Pair with Filipino Coffee: Serve alongside a strong, rich Filipino barako coffee to balance the dessert's sweetness and enhance its caramel notes.
• Match with Coconut Ice Cream: Top the Biko with a scoop of creamy coconut ice cream for an extra layer of indulgent tropical flavor that melts beautifully with the warm rice cake.
• Enjoy with Calamansi Spritzer: Create a light, zesty drink using calamansi juice, sparkling water, and a touch of honey to cut through the dessert's richness.

Biko Recipe Variations to Try

• Coconut Caramel Crunch: Sprinkle toasted coconut flakes and crushed macadamia nuts over the Biko before serving for added texture and nutty flavor.
• Tropical Fruit Fusion: Top the Biko with fresh mango chunks, diced pineapple, or passion fruit pulp to introduce a vibrant, tangy element to the sweet dessert.
• Spiced Biko Delight: Incorporate ground cinnamon, cardamom, or a pinch of nutmeg into the rice mixture for a warm, aromatic variation that enhances the traditional Filipino dessert.
• Chocolate Drizzle Version: Create a rich chocolate sauce using dark chocolate and a touch of cream, then drizzle over the cooled Biko for a decadent twist on the classic recipe.

Biko (Filipino Sticky Rice Cake) Recipe

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4.6 from 18 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Biko brings Philippine culinary magic to dessert lovers with its rich coconut-infused glutinous rice. Caramelized coconut latik creates a golden crown over this traditional Filipino sweet, inviting you to savor each luxurious, sticky bite.

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Ingredients

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Main Ingredients:

• 4 cups glutinous rice
• 3 (14 ounces/400 milliliters) cans coconut milk
• 2 ½ cups dark brown sugar, packed

Liquid Ingredients:

• 1 ½ cups water

Seasoning:

• ¼ teaspoon kosher salt

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Instructions

1. Immerse glutinous rice in cool water overnight, allowing the grains to absorb moisture and soften completely. Drain and rinse thoroughly, preparing the foundation for this traditional Filipino dessert.
2. Preheat the oven to 350°F (175°C) and meticulously coat a 9×13-inch baking dish with butter, ensuring comprehensive coverage to prevent sticking.
3. Combine most of the coconut milk with water in a large pot, heating until the liquid reaches a gentle simmer. Introduce the drained rice, stirring consistently to prevent scorching and promote even cooking.
4. Maintain medium heat, consistently stirring until the rice absorbs the majority of the liquid, creating a creamy consistency. This process typically takes 5-8 minutes.
5. Reduce heat to low and incorporate brown sugar and kosher salt. Continue cooking, stirring frequently, until the rice transforms into a thick, adhesive mixture. Verify doneness by sampling a small portion.
6. Carefully transfer the rice mixture into the prepared baking dish, distributing evenly to create a uniform layer that will serve as the dessert’s base.
7. Create the caramel topping by combining reserved coconut milk and remaining brown sugar in a separate saucepan. Bring to a boil, ensuring complete sugar dissolution.
8. Allow the caramel to cool slightly for 3-5 minutes, then delicately pour over the rice layer, creating a rich, golden coating.
9. Bake in the preheated oven for approximately one hour, watching for the topping to thicken and bubble, signaling the Biko’s readiness.
10. Remove from the oven and let the dessert rest, allowing the caramel to set and cool slightly before serving. Exercise caution, as the topping will be extremely hot.

Notes

• Soak glutinous rice overnight to soften and improve texture, ensuring a perfectly tender final dish.
• Use freshly bought glutinous rice for best results, avoiding stale or old grains that might affect the dessert’s consistency.
• Constantly stir the rice while cooking to prevent scorching and achieve an even, creamy mixture.
• Check rice doneness by tasting a small portion to ensure it’s fully cooked and has the right soft, sticky texture.
• Allow the biko to cool slightly before serving to let the caramel topping set and prevent burning your mouth.
• Store leftover biko in an airtight container in the refrigerator for up to 3 days, gently reheating before enjoying.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Filipino

Nutrition

• Serving Size: 12
• Calories: 370
• Sugar: 31 g
• Sodium: 20 mg
• Fat: 16 g
• Saturated Fat: 14 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg