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Biko Recipe (Filipino Sticky Rice Cake)

Biko also known as sticky rice coconut cake is a Filipino rice cake dessert made with sticky rice, coconut milk, brown sugar, salt and topped with crispy coconut curds called as Latik. Learn how to make Biko with stepwise pictures and video. 
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 513kcal

Equipment

  • Cooking pot
  • Frying Pan
  • Banana Leaf
  • Ceramic pan

Ingredients

  • 1 cup Glutinous rice Sushi rice
  • 1½ cup Water
  • 1 no Pandan leaf
  • 1½ cup Thick coconut milk
  • 1 cup Brown sugar or to taste
  • ½ teaspoon Salt

For Latik (Toasted coconut curds)

  • 2 cups Coconut milk or Coconut cream or 1 can

Instructions

  • Toast banana leaf in open flame until it is wilted slightly. Cut 4 corners of the banana leaf and Line a plate or shallow pan with banana leaf. Set aside.
  • Start by cooking glutinous rice. Take rice and wash it really well in multiple changes of water. Take it in a sauce pan. Add in water along with pandan leaf. Bring it to a full boil, cover and simmer the pot and cook for 8 to 10 minutes until rice is completely cooked.
  • Add in coconut milk, salt, brown sugar and mix well. Sugar will melt and combine with the cooked sushi rice. Now cook this all together on low medium heat until it get thick and leaves the sides of the pan. Spoon this into the banana leaf lined baking pan. Leave it to cool for 30 minutes.
  • While the sticky rice is cooking, make latik in a separate pan. Take coconut milk in a shallow pan. Cook on medium high heat until it comes to a full boil. Now cook it on medium heat stirring often until the coconut oil separates from the coconut milk and coconut curds starts to caramelise. Strain this toasted curds in a sieve placed over a bowl to catch the coconut oil.
  • Use a knife to cut equal portion in squares and top with the crispy curds. Enjoy.

Video

Notes

  • You can use canned coconut milk or freshly squeezed coconut milk for the recipe.
  • Sugar totally depends on your taste. You can use brown sugar, coconut sugar in this recipe.
  • Don’t skip salt, it enhance the taste of the Biko.
  • Instead of using coconut curds latik, you can top with coconut caramel, recipe below.

Coconut Caramel Recipe for Biko

  • 2 cups coconut milk
  • 11/2 cup brown sugar
  • ½ teaspoon salt
Take all ingredients in a sauce pan. Cook everything together until it gets syrupy and thick like a caramel. Set aside to cool. You can drizzle this over Biko and serve.

Nutrition

Serving: 1servings | Calories: 513kcal | Carbohydrates: 65g | Protein: 5g | Fat: 28g | Saturated Fat: 25g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 226mg | Potassium: 363mg | Fiber: 1g | Sugar: 36g | Vitamin C: 1mg | Calcium: 59mg | Iron: 5mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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