Description
Biko is a traditional Filipino sticky rice cake made with glutinous rice, rich coconut milk, and caramelized brown sugar syrup called latik. This comforting dessert features a chewy texture from the rice and a sweet, luscious coconut topping, baked to perfection for a delightful treat enjoyed at celebrations and gatherings.
Ingredients
Rice Mixture
- 2 cups glutinous rice (washed and drained)
- 1 cup canned coconut milk
- 1 cup water
- 2 pieces pandan leaves
Latik Syrup and Topping
- 2 cups canned coconut milk
- 1 cup dark brown sugar, packed
- 1 teaspoon vanilla extract (optional)
- Vegetable or coconut oil (for greasing the pan)
Instructions
- Prepare the Pan: Generously grease an 8×8-inch square baking pan with vegetable or coconut oil and set aside to prevent sticking.
- Cook the Rice: In a large pot over medium heat, combine 1 cup coconut milk and 1 cup water. Add the washed glutinous rice and pandan leaves. Bring to a simmer, then reduce heat to low and cover. Cook until liquids are absorbed and rice is almost cooked but still slightly firm in the center. Add a bit more water if necessary to prevent burning.
- Make the Latik Syrup: While the rice cooks, combine 2 cups coconut milk and 1 cup dark brown sugar in a large pan. Add vanilla extract if desired. Cook over medium heat, stirring constantly, until the mixture thickens and darkens to a deep caramel color. Lower heat to very low to keep warm.
- Combine Rice and Syrup: Reserve 1/2 cup of the latik syrup for topping. Remove pandan leaves from rice. Add the cooked rice to the pan with the remaining latik syrup. Gently fold the mixture until the rice is evenly coated, cooking occasionally until the rice absorbs the syrup but remains slightly textured.
- Bake the Biko: Transfer the sticky rice mixture to the greased baking pan, spreading it out evenly. Pour the reserved latik syrup evenly over the top. Bake in a preheated oven at 350°F (180°C) for 20-30 minutes, or until the topping is bubbly and slightly caramelized.
- Cool and Serve: Remove from the oven and let cool to set. Cut into 9 squares and serve as a delicious Filipino rice cake dessert.
Notes
- Use pandan leaves if available for authentic aroma; they can be omitted if unavailable.
- Do not overcook the rice in the first step, as fully cooked rice will result in a mushy biko.
- Dark brown sugar gives a richer flavor and color, but light brown sugar can be substituted if necessary.
- Greasing the pan well helps prevent sticking and makes serving easier.
- Biko is best enjoyed at room temperature or slightly warm.
