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Biko (pronounced bee-koh), a rice cake,  is a native Filipino delicacy where glutinous rice is cooked with coconut milk and brown sugar then topped with caramelized coconut milk.  Traditionally, biko is served on a bilao, a round wooven bamboo tray, lined with coconut-oiled banana leaves and is a popular dessert for every special occasions like birthdays, reunions and fiestas.  Biko is a native Filipino delicacy where glutinous rice is cooked with coconut milk and brown sugar then topped with caramelized coconut milk. | www.foxyfolksy.com I found that there are several ways to cook this sticky rice treat, one is by cooking the glutinous rice first before adding the coconut milk syrup. But I opted to chose to other method, wherein the rice is cooked  in the coconut milk and brown sugar. I believe that, in this way, the flavor is much more incorporated in the rice as it absorbs the flavors as it cooks. The color of your biko will depend mainly on the brown sugar used, so if you are trying to get that rich brown color then use a really dark brown sugar or muscovado.  Brown sugar also varies in sweetness so you might have to adjust according to your preference, I would suggest to start with half a cup first and go on from there.

Biko is a native Filipino delicacy where glutinous rice is cooked with coconut milk and brown sugar then topped with caramelized coconut milk. | www.foxyfolksy.com

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Biko Recipe (Filipino Rice Cake)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9-12 squares
 
Ingredients
  • 2 cups glutinous rice, washed and drained
  • 2 cans (about 800ml) coconut milk
  • 2 cups water
  • ¾ - 1 cup dark brown sugar
  • 1 tsp vanilla - optional
  • ¼ cup dark crown sugar
  • veg. or coconut oil for greasing the pan
Instructions
  1. Generously grease a baking pan and set aside.
  2. In a large pot over medium heat, mix together the 3 cups coconut milk and water. Add the sticky rice and bring to a boil. Once it starts to boil lower the heat to medium low and let it simmer, stirring constantly to keep rice from burning. Add more water in ½ cup increments if rice mixture is drying before rice is cooked.
  3. When rice mixture begins to thicken, add ¾ - 1 cup brown sugar and stir until sugar is dissolved and fully incorporated. Continue to cook, stirring regularly, until mixture is very thick and sticky. Biko is ready when it is already very difficult to stir and it pulls away from pan.
  4. Pour the rice into the grease pan. Spread out evenly and bake on a preheated oven at 350°F/180°C for 15-20 minutes.
  5. While waiting, prepare the coconut caramel topping by combining the rest of coconut milk and ¼ cup sugar in a saucepan and cook over medium heat while constantly stirring until the liquid thickens and is reduced to almost half.
  6. Take the rice out of the oven and spread the caramel topping evenly over the rice and bake for another 15 minutes or until caramel is browned.
  7. Remove from oven and let it cool down before serving.

 

Biko, a rice cake, is a native Filipino delicacy where glutinous rice is cooked with coconut milk and brown sugar then topped with caramelized coconut milk. | www.foxyfolksy.com

Biko, a rice cake, is a native Filipino delicacy where glutinous rice is cooked with coconut milk and brown sugar then topped with caramelized coconut milk. | www.foxyfolksy.com

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Written by Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This article has 10 comments

  1. Michelle Rabinowitz
    Reply

    These look delicious! Can’t wait to make these for my kids. By the way, what size pan did you use for this? 9×13?

  2. Eidy Thomas
    Reply

    I’m glad I found this site& can’t wait to try the recipes! I love Filipino desserts, I don’t get to eat them very often unless I go to a Filipino party or when I’m in SanDiego where there are abundant restaurants that sell them. I live in Kansas & filipino restaurants are not common! My Mom usef to make many of these desserts but now my parents retired in the Philippines. I can’t wait to try these recipes & satisfy my sweet tooth. I want to make leche flan for my husband since it’s his favorite! He’s a small town man from Kansas who now loves Filipino food! Salamat for all the wonderful recipes!

    • Reply

      Hi Eidy, glad you like the site and I hope you enjoy the recipes. I will be updating the leche flan recipe really soon to share a secret I learned for a smoother leche flan with a video too. It will be out in some days, do wait for it! 🙂

  3. Emelie Bernardo Fortin
    Reply

    I’m glad i ran into this site. Iba talaga ang mga lutong Pinoy at mga kakanin pa. Only in the Philippines lang talaga. I copied and pasted them all and then printed them and include them on my compilations of Pinoy Recipes.

  4. Lorma Glenda Lacson Barili
    Reply

    Excellent recipes, I coied them all in my notebook! Salamuch po!

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