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If you love Filipino Biko, you’re going to love Biko Kalabasa, a pumpkin-infused variation. Serve on banana leaves and top with latik and a drizzle of sweet maple syrup for the ultimate fall dessert!
What is biko kalabasa?
Like our ube biko, Biko Kalabasa is a variation of traditional Filipino biko, a chewy, glutinous rice cake dessert. In addition to the classic sweet rice, coconut milk, and sweet brown sugar, biko kalabasa includes the addition of fresh pumpkin (or squash) and cinnamon. It’s the perfect variation for the fall season when canned pumpkin puree is abundant, and you’re craving cozy vegan Filipino desserts!
Ingredients You’ll Need
- Sweet rice: This sticky, glutinous rice is a popular ingredient in many of our Filipino dessert recipes for it’s unique chewy consistency. You may be able to find it at your local asian market or buy sweet rice on Amazon.
- Full-fat coconut milk: A can of full-fat coconut milk adds a richness and subtle coconut flavor that complements the flavor in the coconut curds.
- Pumpkin puree: Any plain pumpkin puree or squash puree will work well in this biko kalabasa recipe. Just make sure the only ingredient is pumpkin or squash. If it has any added sugars, it will be too sweet.
- Brown sugar: Dark brown sugar adds a rich, caramel-like undertone to the dessert. Light brown sugar or coconut sugar will work as a substitute, but the biko kalabasa will be slightly less moist, and the flavor will be less deep.
- Cinnamon or Pumpkin Spice: Adds warmth and sweetness that compliments the overall dessert.
Optional Ingredients
- Banana leaves: Besides giving this dessert a traditional look, layering the baking dish with banana leaves helps prevent sticking and lightly infuses the pumpkin biko with its aromatic flavor.
- Latik: Toasted coconut milk curds or coconut caramel sauce is the perfect sweet and nutty topping for any biko dessert.
- Maple syrup: If you don’t have the ingredients or time to make latik, a drizzle of sweet and nutty maple syrup is the perfect substitute.
Equipment Needed
- Medium pot
- Spatula
- Large skillet with high sides or a wok
- 8×8 baking dish
- Sharp knife, for slicing
How to Make Biko Kalabasa
- Cook the sweet rice. Add the glutinous rice into the bottom of a medium pot and wash the rice until the water runs clear. Drain and set on the stove, along with 2 cups of water, and bring to a boil. Once boiling, lower the heat to a simmer and cover. Simmer the glutinous rice for about 20 minutes, then remove from the heat and set aside (keep the lid on!).
- Simmer the liquid mixture. Add coconut milk, pumpkin puree, brown sugar, cinnamon, and salt, in a wide saucepan over medium heat. Whisk to combine and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and add in the cooked rice.
- Cook until thickened. Stir the cooked rice in until well combined, then cook, stirring often, until the pumpkin biko thickens and easily pulls away from the sides, about 15-20 minutes. You’ll know the biko is ready when it is difficult to stir.
- Prepare your baking dish. Grease an 8×8 baking dish. If you’d like, you can also line it with banana leaves (more info in notes at the bottom of this post if you need directions). Set aside.
- Transfer to the prepared baking dish. Pour the sticky rice mixture into the prepared baking dish. Using a spatula, spread it into an even layer.
- Cool, slice then serve. Allow the sticky rice cake to cool completely. Slice into square or diamond shapes and enjoy!
Serving Suggestions
Much like our Traditional Biko and Ube Biko, pumpkin biko is traditionally served at room temperature with coconut milk curds and a drizzle of maple syrup or latik sauce. It’s the perfect sweet dessert to enjoy with a cup of coffee or tea and fresh fruit or a scoop of your favorite coconut milk ice cream during squash season!
Recipe FAQs
Is this dessert vegan?
Yes! This biko kalabasa recipe is naturally vegan, thanks to the full-fat coconut milk.
Can I make biko kalabasa in advance?
Biko’s texture is best enjoyed fresh, so if you’re planning to make this biko kalabasa for your next family gathering or dinner party, we recommend making it as close to serving as possible. You can, however, make our Latik for serving in advance, if desired!
How long will biko kalabasa keep?
When stored in an airtight container or directly in the baking dish covered with plastic wrap in the refrigerator, leftovers will keep for up to 4 days.
Can I make this dessert with fresh pumpkins?
If you only have fresh pumpkin, you can make homemade pumpkin puree before making this Filipino snack.
More Filipino Dessert Recipes YOu May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Biko Kalabasa Recipe (Pumpkin Biko)
- Total Time: 1 hour
- Yield: 9 servings
- Diet: Vegan
Description
If you love Filipino Biko, you’re going to love Biko Kalabasa – a pumpkin-infused variation. Serve on banana leaves and top with latik and a drizzle of sweet maple syrup for the ultimate fall dessert!
Ingredients
- 2 cups sweet rice (also known as glutinous rice), washed
- 2 cups water
- 3 cups (about 2 cans) full-fat coconut milk
- 1 can (15 oz) pumpkin puree
- 1 cup brown sugar (dark brown preferred)
- 1/2 tablespoon cinnamon or pumpkin spice
- ½ teaspoon salt
- Oil, for greasing the pan
- Optional: Banana leaves
- Optional: Latik, for topping
- Optional: Maple syrup, for serving
Equipment
- Medium pot
- Spatula
- Large skillet with high sides or a wok
- 8×8 baking dish
- Sharp knife, for slicing
Instructions
- Cook the sweet rice. Add the glutinous rice into the bottom of a medium pot and wash the rice until the water runs clear. Drain and set on the stove, along with 2 cups of water, and bring to a boil. Once boiling, lower the heat to a simmer and cover. Simmer the glutinous rice for about 20 minutes, then remove from the heat and set aside (keep the lid on!).
- Simmer the liquid mixture. Add coconut milk, pumpkin puree, brown sugar, cinnamon and salt, in a wide saucepan over medium heat. Whisk to combine and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and add in the cooked rice.
- Cook until thickened. Stir the cooked rice in until well combined, then cook, stirring often, until the biko thickens and easily pulls away from the sides, about 15-20 minutes. You’ll know the biko is ready when it is difficult to stir.
- Prepare your baking dish. Grease an 8×8 baking dish. If you’d like, you can also line it with banana leaves (more info in notes if you need directions). Set aside.
- Transfer to the prepared baking dish. Pour the sticky rice mixture into the prepared baking dish. Using a spatula, spread it into an even layer.
- Cool, slice then serve. Allow the sticky rice cake to cool completely. Slice into square or diamond shapes and serve biko topped with latik, a drizzle of maple syrup, or as desired. Enjoy.
Notes
- Sweetness: If you would like for this recipe to be sweeter, you can increase the sugar OR try topping it with our other latik (coconut caramel) from our suman recipe.
- Banana Leaves: If your banana leaves are frozen, run them under warm water to thaw. thoroughly rinse and then wipe gently with a towel to clean. Cut a banana as needed to line your pan. Heat both sides of the banana leaves over low heat on the stovetop and then set aside. Once cooled, line the baking dish with the banana leaf.
- Storage: When stored in an airtight container or directly in the baking dish covered with plastic wrap in the refrigerator, leftovers will keep for up to 4 days.
- Pumpkin Puree: If you only have fresh pumpkin on hand, you can make your own homemade pumpkin puree before making this Filipino snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filpino
