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 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.
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!
Find the full printable recipe here: Biko Kalabasa (Pumpkin Biko)
