Heavenly Biko: Filipino Sticky Rice Cake Recipe for Beginners

Dive into the world of Filipino desserts with this irresistible biko recipe that promises a delightful blend of sweet and sticky goodness.

Originating from the Philippines, this traditional rice cake captures the essence of comfort and celebration in every bite.

Coconut milk and brown sugar weave magic into glutinous rice, creating a rich and decadent treat that melts in your mouth.

The caramelized top adds a beautiful golden sheen, making biko a visual and gustatory delight.

Passed down through generations, this dessert carries the warmth of Filipino culinary traditions.

Each slice tells a story of home, culture, and the simple joy of shared moments.

Get ready to experience a taste of the Philippines with this mouthwatering biko that will transport you straight to the heart of Southeast Asian cuisine.

Quick Recipe Overview

Prep Time: 10 minutes (plus overnight soaking)

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Calories: 305 kcal

Servings: 13

What You’ll Need for Biko (Filipino Sticky Rice Cake)

• Glutinous Rice: Provides the signature sticky foundation with its unique starchy texture, choose premium short-grain variety for best results.
• Coconut Milk: Delivers rich, creamy tropical essence, select fresh or high-quality canned version with no additives.

• Brown Sugar: Creates deep, complex caramel notes and golden color, opt for dark brown sugar for intense flavor profile.
• Kosher Salt: Balances sweetness and enhances overall taste, use fine-grain for even distribution.

• Butter: Ensures smooth baking surface and adds subtle richness, select unsalted for precise flavor control.
• Additional Coconut Milk: Generates luxurious caramel topping, choose full-fat version for maximum creaminess.

Equipment for Making Biko at Home

• Large bowl: For soaking and rinsing glutinous rice.
• Measuring cups: To accurately measure coconut milk, water, and sugar.
• Large pot: For cooking rice mixture with coconut milk and water.
• Wooden spoon: To stir rice and prevent sticking.
• 9×13-inch oven-safe casserole dish: For baking and serving Biko.
• Small saucepan: To prepare caramel topping with coconut milk and brown sugar.
• Oven: For baking the Biko at 350°F.
• Kosher salt: To season the rice mixture.
• Butter: To grease the casserole dish.

How to Cook Biko (Filipino Sticky Rice Cake) Perfectly

• Rice Preparation

Soak glutinous rice overnight in cool water, then drain and rinse carefully.

• Coconut Mixture

Combine coconut milk and water in a pot, heating until it simmers gently. Add rice and stir continuously to prevent sticking.

• Sugar Integration

Mix brown sugar into the rice, cooking until the mixture becomes thick and sticky. The texture should feel smooth and consistent.

• Baking Base

Transfer the rice blend into a well-buttered baking dish, spreading evenly across the surface.

• Caramel Topping

Create a quick caramel sauce by boiling remaining coconut milk and brown sugar. Pour delicately over the rice layer.

• Final Baking

Bake in a preheated oven until the top becomes golden and bubbling. Let the dessert rest briefly before serving to allow the caramel to set perfectly.

Flavor and Texture Tips for Biko

• Enhance texture by soaking glutinous rice for exactly 8-12 hours, ensuring perfect softness and even cooking.
• Sprinkle freshly grated coconut or toasted coconut flakes on top for extra crunch and rich tropical taste before serving.
• Prepare the entire dish up to 24 hours in advance and refrigerate, then reheat in the oven for a quick and delicious dessert that tastes freshly made.
• Cut the biko into diamond or square shapes for elegant serving, using a greased knife to prevent sticking and achieve clean edges.
• Experiment with adding a pinch of cinnamon or vanilla extract to the coconut milk mixture for a subtle, warm undertone that complements the traditional Filipino flavor profile.

Serving Biko as Dessert or Merienda

• Cozy Dessert Companions: Pair this warm Biko with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
• Tropical Tea Time: Serve alongside a refreshing calamansi juice or Filipino salabat (ginger tea) to enhance the traditional flavors and create a complete dessert experience.
• Festive Family Sharing: Present the Biko on a large wooden board, cut into squares, and encourage everyone to enjoy this communal Filipino sweet treat together, creating memorable moments around the table.
• Elegant Garnish Touch: Sprinkle toasted coconut flakes or a light dusting of ground cinnamon on top to add extra visual appeal and a subtle aromatic dimension to the dessert.

How to Store Biko Without Drying It Out

• Smooth Cooling Strategy: Let the Biko rest for 15-20 minutes after baking to allow the caramel topping to set and stabilize, ensuring perfect slicing and serving texture.
• Refrigeration Magic: Store leftover Biko in an airtight container in the refrigerator for up to 4 days. The sticky rice maintains its rich, sweet flavor and soft consistency when chilled.
• Room Temperature Revival: Before serving refrigerated Biko, let it sit at room temperature for 20-30 minutes to restore its original softness and bring out the deep caramel notes.
• Freezer-Friendly Option: Wrap individual portions in plastic wrap, then place in a freezer-safe container. Frozen Biko can last up to 2 months, providing a delightful Filipino dessert ready whenever cravings strike.

Indulgent Biko

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4.8 from 10 reviews

• Total Time: 1 hour 10 minutes
• Yield: 13 1x

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Description

Filipino dessert Biko blends sweet coconut milk with glutinous rice and brown sugar, creating a rich cultural treat. Sticky caramelized topping and dense rice layers make this traditional Filipino delicacy irresistible for those craving authentic Southeast Asian sweets.

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Ingredients

Scale 1x2x3x

• 4 cups glutinous rice
• 3 (14 oz/400 ml) cans coconut milk
• 2 ½ cups dark brown sugar, packed
• 1 ½ cups water
• ¼ tsp kosher salt

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Instructions

1. Rice Preparation: Soak glutinous rice overnight in cool water, draining and rinsing thoroughly to ensure optimal texture for this traditional Filipino delicacy.
2. Preparation: Warm the oven to 350°F (175°C) and generously butter a 9×13-inch baking dish to prevent adhesion.
3. Rice Cooking: Merge coconut milk and water in a large pot, bringing to a gentle simmer. Introduce drained rice, stirring continuously to achieve a creamy, uniform consistency while preventing scorching.
4. Flavor Infusion: Reduce heat, fold in brown sugar and kosher salt. Continue cooking until the mixture transforms into a dense, sticky amalgamation with a rich, glossy appearance.
5. Layering: Transfer the rice mixture into the prepared baking dish, spreading evenly to create a smooth, compact foundation.
6. Caramel Topping: In a separate saucepan, combine remaining coconut milk and brown sugar. Bring to a rolling boil, ensuring complete sugar dissolution and a glossy amber hue.
7. Final Assembly: Allow caramel to cool momentarily, then cascade over the rice layer, creating a luxurious golden blanket. Bake for approximately one hour, monitoring as the topping bubbles and thickens.
8. Serving Preparation: Extract from the oven and allow the Biko to rest, enabling the caramel to set and cool slightly before slicing and serving.

Notes

• Soak Rice Thoroughly: Overnight soaking ensures soft, perfectly textured glutinous rice, transforming the foundation of this traditional dessert.
• Monitor Cooking Carefully: Constant stirring prevents rice from burning and creates a creamy, even consistency during stovetop preparation.
• Check Caramel Consistency: The topping should bubble and thicken, indicating it’s perfectly caramelized and ready to complement the sticky rice base.
• Cool Before Serving: Allowing the Biko to rest helps the caramel set and prevents potential burns from extremely hot topping.

• Prep Time: 10 minutes (plus overnight soaking)
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Filipino

Nutrition

• Serving Size: 13
• Calories: 305
• Sugar: 35 g
• Sodium: 3 mg
• Fat: 10 g
• Saturated Fat: 9 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg