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