Biko (Sweet Sticky Rice)
Glutinous rice simmered in coconut milk, topped with a caramelized coconut latik glaze.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher
Allergens
Tree nuts
This Filipino rice cake layers sticky glutinous rice cooked in coconut milk and brown sugar with a deeply caramelized coconut curd topping called latik. Dense, chewy, and richly sweet, it's traditionally served at merienda or festive gatherings, cut into squares and eaten with the hands or a fork.
Ingredients
- 2 cups glutinous rice (sweet rice), rinsed and drained
- 2 1/2 cups water
- 4 cups coconut milk, divided
- 1 1/2 cups brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Method
-
Combine the rinsed glutinous rice and water in a rice cooker or medium saucepan. Cook until the water is absorbed and the rice is tender but still slightly firm, about 20 minutes.
-
While the rice cooks, pour 3 cups of the coconut milk into a 6-quart saucepan and reserve the remaining 1 cup for the latik topping.
-
Add the brown sugar and salt to the 3 cups of coconut milk in the saucepan and whisk over medium heat until the sugar dissolves, about 3 minutes.
-
Fold the cooked rice into the sweetened coconut milk and stir well to combine.
-
Cook the rice mixture over medium-low heat, stirring frequently to prevent scorching, until the liquid is mostly absorbed and the mixture is thick and sticky, about 25 minutes.
-
Stir in the vanilla extract and cook 2 more minutes, then remove from heat.
-
Transfer the rice mixture to a greased 9x13-inch baking pan and press firmly into an even layer using a spatula or the back of a greased spoon.
-
In a small saucepan, simmer the reserved 1 cup of coconut milk over medium heat, stirring occasionally, until it separates and browns into golden curds (latik) with clear oil, about 15 minutes.
-
Spoon the latik curds and a bit of the oil evenly over the top of the pressed rice mixture.
-
Let the biko cool to room temperature, about 1 hour, before slicing into squares and serving.
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Biko (Sweet Sticky Rice)
This Filipino rice cake layers sticky glutinous rice cooked in coconut milk and brown sugar with a deeply caramelized coconut curd topping called latik. Dense, chewy, and richly sweet, it's traditionally served at merienda or festive gatherings, cut into squares and eaten with the hands or a fork.
2 hr 30 min 12 servings 320 cal
Ingredients
- 2 cups glutinous rice (sweet rice), rinsed and drained
- 2 1/2 cups water
- 4 cups coconut milk, divided
- 1 1/2 cups brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Method
- 1
Combine the rinsed glutinous rice and water in a rice cooker or medium saucepan. Cook until the water is absorbed and the rice is tender but still slightly firm, about 20 minutes.
- 2
While the rice cooks, pour 3 cups of the coconut milk into a 6-quart saucepan and reserve the remaining 1 cup for the latik topping.
- 3
Add the brown sugar and salt to the 3 cups of coconut milk in the saucepan and whisk over medium heat until the sugar dissolves, about 3 minutes.
- 4
Fold the cooked rice into the sweetened coconut milk and stir well to combine.
- 5
Cook the rice mixture over medium-low heat, stirring frequently to prevent scorching, until the liquid is mostly absorbed and the mixture is thick and sticky, about 25 minutes.
- 6
Stir in the vanilla extract and cook 2 more minutes, then remove from heat.
- 7
Transfer the rice mixture to a greased 9x13-inch baking pan and press firmly into an even layer using a spatula or the back of a greased spoon.
- 8
In a small saucepan, simmer the reserved 1 cup of coconut milk over medium heat, stirring occasionally, until it separates and browns into golden curds (latik) with clear oil, about 15 minutes.
- 9
Spoon the latik curds and a bit of the oil evenly over the top of the pressed rice mixture.
- 10
Let the biko cool to room temperature, about 1 hour, before slicing into squares and serving.