Description
This Special Biko recipe is a traditional Filipino sticky rice cake made with glutinous rice cooked in coconut milk and brown sugar, topped with rich, caramelized coconut cream known as latik. Biko has a luscious, thick, and chewy texture with a sweet, creamy flavor that’s perfect for dessert or special occasions.
Ingredients
Scale
Rice Mixture
- 2 cups glutinous rice (malagkit)
- 1 cup water
- 2 cups coconut milk
- 1 1/2 cups dark brown sugar
- 1/2 teaspoon salt
Latik Topping
- 1 can (400ml) coconut cream
- Extra brown sugar for topping (optional)
Instructions
- Prepare the Rice: Rinse the glutinous rice thoroughly and drain. In a large pot, combine the rice and water. Cook over medium heat, stirring occasionally, until the water is mostly absorbed and the rice is partially cooked, about 10 to 12 minutes.
- Make the Coconut Mixture: In a separate pan, combine the coconut milk, dark brown sugar, and salt. Stir continuously over medium heat until the sugar dissolves and the mixture begins to bubble.
- Cook the Rice in Coconut Mixture: Add the partially cooked rice to the coconut mixture and stir well. Lower the heat and cook while stirring frequently until the rice becomes very thick and sticky, about 15 to 20 minutes.
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and transfer the sticky rice mixture into it, spreading it evenly.
- Make the Latik Topping: In a saucepan, cook the coconut cream over medium heat, stirring frequently to avoid burning, until it thickens and the oil separates, about 20 to 30 minutes.
- Assemble the Biko: Once the latik topping is ready, spread it evenly over the rice in the baking dish. Optionally, sprinkle extra brown sugar on top for added caramelization.
- Bake the Biko: Bake the biko for 20 minutes or until the top is golden and slightly crispy.
- Cool and Serve: Remove from the oven and let the biko cool before slicing into squares for serving.
Notes
- You can substitute dark brown sugar with muscovado sugar for a deeper, richer flavor.
- Latik can be made ahead of time and stored in the refrigerator.
- Biko is best served at room temperature for optimal texture and flavor.
- Store any leftover biko in an airtight container and consume within 3 days.
