Description
This easy biko recipe is a popular Filipino kakanin made from glutinous rice, coconut milk, ginger, and brown sugar. It’s known for its sweet and chewy texture and is commonly enjoyed during special occasions and gatherings as a delicious treat. Sprinkle it with our Latik (Toasted Coconut Milk Curds) for the perfect finishing touch!
Ingredients
- 2 cups sweet rice (also known as glutinous rice), washed
- 2 cups water
- 3 cups (about 2 cans) full-fat coconut milk
- 1-inch ginger, sliced into 3 pieces
- 1 cup brown sugar (dark brown preferred)
- ½ teaspoon salt
- Oil, for greasing the pan
- Optional: Banana leaves
- Latik, for topping
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 coconut milk sugar mixture. In a wide saucepan over medium heat, add the coconut milk, brown sugar, ginger, and salt. Stir to combine, then 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. Remove the pieces of ginger, then 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, or as desired. Enjoy.
Notes
- If you’re a fan of jackfruit, we suggest mixing chopped sweet jackfruit in about 5 mins before removing it from the heat.
- 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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Filipino