Biko Recipe (Filipino Sticky Rice Cake)

I’m genuinely fascinated by an Easy Biko Recipe Coconut Milk where humble ingredients like glutinous rice, water, coconut milk, brown sugar and salt come together in flawless harmony. I appreciate the subtle interplay of flavors in this Filipino Sweet Rice Dessert that teases my curiosity with each distinct, enticing layer.

I recently discovered a pretty neat way to make Biko, a Filipino sticky rice cake that totally impresses with its rich flavors. I use 2 cups glutinous rice cooked up in 2 cups water and 2 cans of full-fat coconut milk to give it that lush coconut base.

Then I mix in 1 1/2 cups packed brown sugar and a pinch of salt (just 1/4 tsp) which transforms the whole dish into a sweet delight. The process is simple and stays true to the easy Filipino recipes I’ve come to love, yet there’s always a twist when you toss in some techniques from Filipino sweet rice dessert traditions.

I mean, it kinda reminds me of a Bibingka recipe I tried once back in the day and adds a cool spin to the usual Karekare style approach. Trust me, this version of Biko is something you gotta try if you’re into experimenting with Filipino food classics.

Why I Like this Recipe

I like this recipe because:
1. I love how the sticky, glutinous rice soaks up that rich, coconut milk flavor and turns super creamy.
2. I really enjoy the mix of brown sugar and caramelized coconut milk; it makes every bite wonderfully sweet and satisfying.
3. I appreciate that it’s simple and straightforward to make even when I’m not at my best in the kitchen.
4. I feel a sense of comfort when I make it because it reminds me of home and family recipes that I grew up with.

Get this simple Biko recipe – it’s a Filipino rice cake made with glutinous rice cooked in coconut milk and brown sugar and then topped off with caramelized coconut milk. Its easy to follow, and honestly, it comes out so good that you’ll be surprised at how something so basic can taste so amazing. The process might seem long with all the steps, but once you try it, you’ll see that it’s totally worth it. Enjoy making and eating this sweet, chewy treat even on those days where you just need a bit of extra comfort.

Ingredients

Biko is a classic Filipino sticky rice cake that brings together simple yet bold flavors.

Check out these key ingredients:

• Glutinous rice provides carbs and gives that sticky, chewy texture for the perfect bite.
• Water hydrates the rice and helps meld all the flavors into a smooth mix.
• Full-fat coconut milk adds creaminess, rich flavor, and healthy fats to sweeten and enrich Biko.
• Brown sugar sweetens the dish and balances the salt while adding a hint of molasses flavor.
• Salt boosts overall flavors and rounds out the sweetness, making every bite delightful.

Ingredient Quantities

• 2 cups glutinous rice
• 2 cups water
• 2 cans (about 13.5 oz each) full-fat coconut milk, divided
• 1 1/2 cups packed brown sugar
• 1/4 tsp salt

How to Make this

1. Rinse the glutinous rice under cold water until the water runs clear.

2. In a heavy pot, combine the rinsed rice and 2 cups of water; bring it to a boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer until most of the water is absorbed, about 15 minutes.

4. While the rice is simmering, in a separate wide pan, mix 1 can of full-fat coconut milk with 1 1/2 cups of packed brown sugar and 1/4 tsp of salt.

5. Heat the coconut milk mixture over medium heat, stirring constantly; let it simmer until the sugar dissolves and the mixture thickens slightly (around 5 to 7 minutes).

6. When the rice is nearly done, pour the hot coconut milk-sugar mixture into the pot with the rice and stir well to combine.

7. Keep cooking the rice mixture on low heat, stirring often, until it becomes thick and sticky, about another 10 minutes.

8. Transfer the sticky rice blend into a greased baking dish or pan, smoothing it out evenly.

9. For the topping, take the remaining can of coconut milk and heat it in a small saucepan over medium heat; let it reduce slowly while stirring until it starts to caramelize.

10. Drizzle the caramelized coconut milk evenly over the rice cake and let it cool slightly before serving. Enjoy your Biko!

Equipment Needed

1. Strainer or sieve for rinsing the glutinous rice.
2. Heavy pot with a lid for boiling and simmering the rice.
3. Measuring cups to portion out water, coconut milk, and brown sugar.
4. Wide pan to mix and heat the coconut milk, brown sugar, and salt.
5. Stirring spoon for constantly mixing both the rice and the coconut milk mixtures.
6. Baking dish or pan, greased, for transferring and setting the finished sticky rice blend.
7. Small saucepan to reduce and caramelize the remaining coconut milk for the topping.

FAQ

Biko Recipe (Filipino Sticky Rice Cake) Substitutions and Variations

• Glutinous rice: You can use short-grain sushi rice as a substitute, but the texture might not be as sticky.
• Water: If you dont have plain water, try using coconut water for an extra hint of coconut flavor.
• Full-fat coconut milk: A mix of light coconut milk and a bit of cream can work if you need a lower fat substitute.
• Brown sugar: You can substitute with palm sugar or muscovado sugar since they both offer a deep molasses taste.

Pro Tips

1. When you heat the coconut milk and sugar mix, make sure to stir it constantly so it doesn’t stick to the bottom of the pan and burn. Even a few seconds of inattention can mess up the flavor.

2. Keep an eye on the simmering rice. If you let it cook too long after the water is absorbed, it might end up too dry and hard to mix with the coconut mixture.

3. Try tasting the rice and sauce as you blend them together. Sometimes a tiny pinch more salt or a little less sugar can make a big difference.

4. If you want a bit of extra crunch and flavor, consider sprinkling some toasted coconut flakes on top when you serve the dish. This adds a nice texture that contrasts with the smooth sticky rice.