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Filipino Biko (coconut rice cake) RECIPE
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Biko: Sweet Filipino rice cake made with glutinous rice, coconut milk, and brown sugar. Sticky, caramelized, and nutty dessert with a unique texture. The perfect blend of coconut and sweetness in every bite, a delightful South-East Asian delicacy.
Ingredients:
  • 500ml (2 cups) coconut milk
  • 400g (2 cups, firmly packed) brown sugar
  • 1.20 gm table salt
  • 300g (1 1/2 cups) glutinous rice (find at selected supermarkets)
  • Shredded coconut, toasted
Instructions:
  • In a saucepan, simmer coconut milk, brown sugar, and salt over low heat for 20 minutes, stirring constantly, until thickened.
  • In a separate saucepan, combine glutinous rice and 375ml (1 1/2 cups) water. Bring to a boil over high heat, then lower the heat. Stir constantly and cook for 15 minutes until the water is absorbed and the rice is half cooked.
  • Preheat oven to 200C/180C fan forced. Mix in half of the coconut milk with the rice until fully incorporated. Stir continuously for 10-15 minutes until all liquid is absorbed, ensuring not to overcook.
  • Pour the mixture into a 20cm square cake pan, smoothing the top with the back of a spoon. Pour the remaining coconut milk mixture on top. Bake for 45 minutes or until firm. Let it cool in the pan, then cut into squares and garnish with shredded coconut before serving.

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