Description
Easy Biko Recipe is a traditional Filipino sticky rice cake dessert that's rich, sweet, and perfect for any occasion. Made with glutinous rice soaked overnight, cooked in creamy coconut milk and sweetened with dark brown sugar, this comforting treat is topped with a luscious caramelized coconut sugar glaze and baked until golden and slightly crispy on top.
Ingredients
Rice Mixture
- 4 cups glutinous rice
- 4 1/4 cups full-fat coconut milk (divided: 3 1/2 cups + 3/4 cup)
- 1 1/2 cups water
- 1 1/2 cups dark brown sugar
- 1/2 tsp salt
Caramel Topping
- 3/4 cup full-fat coconut milk (reserved)
- 1 cup dark brown sugar
Instructions
- Prepping the Rice: Soak 4 cups of glutinous rice in water overnight to achieve the ideal sticky texture. After soaking, drain and rinse thoroughly.
- Cooking the Rice: In a large pot, combine 3 1/2 cups coconut milk and 1 1/2 cups water and bring to a gentle boil. Add the soaked rice, reduce heat to medium, and simmer for 6-8 minutes until the rice absorbs most of the liquid and is partially cooked.
- Adding Sweetness: Lower heat to medium-low and stir in 1 1/2 cups brown sugar and 1/2 tsp salt into the rice mixture. Cook for another 4-7 minutes, stirring constantly until the sugar dissolves and the rice becomes very thick and sticky. Taste to ensure the rice is cooked through.
- Letting It Set: Preheat your oven to 350°F (175°C). Transfer the cooked sticky rice mixture to a greased 9x13-inch baking dish, spreading it evenly.
- Caramel Topping: In a small saucepan, combine the reserved 3/4 cup coconut milk with 1 cup brown sugar. Bring the mixture to a boil and cook until it thickens slightly and the sugar dissolves completely. Remove from heat and let it cool for 5 minutes. Pour this caramel topping evenly over the rice in the baking dish.
- Baking: Place the dish in the preheated oven and bake for 60-65 minutes, or until the topping turns golden brown and slightly crispy.
- Serve and Enjoy: Allow the Biko to cool before cutting into squares or diamonds. Serve to family and friends and enjoy this rich Filipino dessert.
Notes
- Soaking the rice overnight is crucial for the perfect sticky texture.
- Use full-fat coconut milk for the creamiest results.
- Adjust the sweetness level by varying the amount of brown sugar to your preference.
- Biko can be stored covered in the refrigerator for up to 5 days; reheat gently before serving.
- You can line the baking dish with banana leaves for added traditional aroma and presentation.
- Prep Time: 8 hours (includes soaking time)
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
