Description
Biko is a traditional Filipino rice cake made of sticky rice, coconut milk, and brown sugar, creating a deliciously rich and comforting dessert.
Ingredients
- 2 cups Sticky Rice/Malagkit
- 2 ½ cups water
- 1 can coconut milk
- 1 can coconut cream
- 1 ¼ cups brown sugar
- 2 tbsp molasses (optional)
- 1 tsp salt
- Peel of 1 lemon
Instructions
- Rinse the rice: Place the sticky rice in a bowl and rinse several times until the water runs clear.
- Cook the sticky rice: In a large pot, combine the washed sticky rice and 2 ½ cups of water. Bring to a simmer, cover, and cook for 25-30 minutes until liquid is absorbed.
- Prep the pan and preheat: Grease your baking dish or line with banana leaves. Preheat your oven to 350°F (180°C).
- Make the latik: In a pan, mix coconut milk and coconut cream over medium heat until creamy. Add brown sugar, salt, and lemon peel, cooking until thickened. Reserve half for later.
- Mix in the rice: Fold the partially cooked sticky rice into the remaining latik sauce until combined.
- Assemble and bake: Pour the mixture into the prepared dish, top with reserved sauce, and bake for 30-45 minutes until bubbly.
- Cool and serve: Let Biko cool before cutting into squares.
Notes
For an authentic presentation, serve Biko on banana leaves and consider garnishing with shredded coconut or toasted sesame seeds.