Easy Biko
A delightful Filipino rice cake made with glutinous rice, coconut milk, and dark brown sugar, perfect for dessert or snacks.
Ingredients
Main Ingredients
- 4 cups glutinous rice Essential for sticky texture
- 5 cups full-fat coconut milk Divided for cooking and topping
- 1.5 cups water For cooking the rice
- 2.5 cups dark brown sugar Divided for rice and topping
- 0.5 tsp salt Enhances sweetness
Instructions
Preparation
- Soak the glutinous rice in water overnight for that perfect sticky texture. After soaking, drain and rinse the rice.
Cooking the Rice
- In a large pot, combine 4 1/4 cups of coconut milk and the water. Bring to a gentle boil, then add the soaked rice.
- Reduce the heat to medium and simmer until the rice is fully cooked and has absorbed most of the liquid, about 6-8 minutes.
Adding Sweetness
- Once the rice is cooked, reduce the heat to medium-low. Stir in 1 1/2 cups of brown sugar and the salt until fully dissolved.
- Cook for another 4-7 minutes, stirring constantly. The rice should be thick and sticky.
Baking
- Preheat your oven to 350°F (175°C). Transfer the sweetened rice mixture to a greased 9x13" baking dish, spreading it out evenly.
- In a small saucepan, mix the reserved 3/4 cup of coconut milk and 1 cup of brown sugar. Bring to a boil until the mixture thickens slightly.
- Remove from heat and cool for 5 minutes. Pour this topping over the rice mixture, then bake until the top is golden brown and slightly crispy, about 60-65 minutes.
Serving
- Once cooled, cut your Biko into squares or diamonds, and serve it to your family and friends.
Notes
For the best texture, be sure not to skip the overnight soaking of the glutinous rice. Constant stirring while adding the sugar will help prevent burning and ensure even sweetness. Use fresh coconut milk for a more authentic flavor, but canned coconut milk works just fine. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Freezing is also an option.