Biko

Indulge in the comforting sweetness of Biko, a classic Filipino sticky rice cake that’s rich, creamy, and irresistibly chewy. This traditional delicacy combines tender glutinous rice with luscious coconut milk and caramel-like brown sugar for a dessert that’s both simple and luxurious. Topped with thick, curdled coconut cream that bakes to a golden perfection, Biko offers a delightful balance of textures and flavors in every bite. With an easy-to-follow process of simmering, stirring, and baking, this dish comes together beautifully in just over an hour, making it perfect for sharing at family gatherings or enjoying as an afternoon treat. Serve it warm or at room temperature, and let the tropical flavor profile transport you straight to the Philippines. Whether you’re craving a comforting dessert or seeking to explore authentic Filipino recipes, Biko is a flavorful must-try!

Nutriscore Rating: 55/100

Prep Time:10 mins

Cook Time:70 mins

Total Time:80 mins

Servings: 10

Ingredients

• 2 cups glutinous rice
• 2 cups water
• 2 cups coconut milk
• 1.5 cups brown sugar
• 0.5 teaspoon salt
• 1 cup coconut cream
• 2 tablespoons melted butter

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear. Drain well.

Step 2

In a large pot, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover the pot. Simmer for about 15 minutes or until the water is mostly absorbed and the rice is partially cooked.

Step 3

In a separate large saucepan, combine coconut milk, brown sugar, and salt. Heat over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture is smooth.

Step 4

Add the partially cooked rice to the coconut milk mixture. Stir well to combine.

Step 5

Continue to cook over medium-low heat, stirring frequently to prevent the mixture from sticking to the bottom of the pan. Cook for about 25-30 minutes, or until the rice is fully cooked and the liquid has thickened and mostly absorbed.

Step 6

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with melted butter.

Step 7

Transfer the cooked rice mixture into the greased baking dish, spreading it evenly.

Step 8

In a small saucepan, cook the coconut cream over medium heat until it thickens and turns into a curdled consistency. This will take about 10-15 minutes.

Step 9

Pour the thickened coconut cream over the rice mixture in the baking dish, spreading it evenly over the top.

Step 10

Bake in the preheated oven for 20 minutes, or until the top is set and lightly golden.

Step 11

Remove from the oven and let cool slightly before serving.

Step 12

Cut into squares and serve warm or at room temperature.

Nutrition Facts

Serving size	1848.9 grams (1848.9g)

Amount per serving	% Daily Value*
Calories	2447

Total Fat 65.20g	84%
Saturated Fat 52.40g	262%
Polyunsaturated Fat 0.70g
Cholesterol 63mg	21%
Sodium 2329mg	101%
Total Carbohydrate 467.10g	170%
Dietary Fiber 4.50g	16%
Total Sugars 368.40g
Protein 11.10g	22%

Vitamin D 16IU	79%
Calcium 262mg	20%
Iron 2mg	13%
Potassium 1010mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 1.8%

Carbs: 74.7%