Authentic Filipino Biko (Sticky Rice Cake)
This sweet sticky rice cake is more than just a dessert—it's a taste of Filipino culture and tradition. Perfect for special occasions or anytime you crave something sweet and satisfying, this recipe serves 12 people and takes about 1 hour 40 minutes from start to finish.
Equipment
- Large pot or rice cooker
- Heavy-bottomed saucepan
- 9x13 inch baking pan
- wooden spoon
- Measuring cups and spoons
Ingredients
- 2 cups glutinous rice
- 2 cups water
- 1 can 14 oz coconut milk
- 1 cup dark brown sugar
- 1/4 teaspoon salt
- Optional: 1-2 pandan leaves
For the topping:
- 1 can 14 oz coconut cream
- 1 cup dark brown sugar
- 1/4 teaspoon salt
Instructions
- Rinse glutinous rice until water runs clear, then soak for 30 minutes.
- Cook rice with 2 cups water until partially cooked (about 15-20 minutes).
- In a large pot, combine partially cooked rice, coconut milk, brown sugar, and salt.
- Cook over medium-low heat, stirring constantly for 20-30 minutes until mixture thickens.
- Prepare topping by simmering coconut cream, brown sugar, and salt until caramelized.
- Transfer the rice mixture to a greased baking pan and spread evenly.
- Pour caramel topping over rice layer, spreading to cover completely.
- Let cool completely before cutting into diamond or square shapes.
Notes
Serving Suggestions:
- Serve at room temperature on banana leaves for authentic presentation
- Pair with hot coffee or tea
- Top with toasted coconut curds (latik) for a traditional serving
- Soak rice longer for better texture
- Stir constantly to prevent burning
- Use a wet spatula for easier spreading
- Allow to cool completely before cutting