Biko Recipe (Filipino Rice Cake)
User Reviews
4.9
Biko Recipe (Filipino Rice Cake)
Description
Biko Recipe (Filipino Rice Cake) begins with cooking glutinous rice in a mixture of coconut milk, water, and pandan leaves, which impart a delicate fragrance. The rice is cooked gently until it absorbs most of the liquid but remains slightly firm inside, preventing the final texture from becoming mushy.
Meanwhile, a latik syrup is prepared by reducing coconut milk and dark brown sugar with optional vanilla until it thickens into a deep caramel color. This syrup provides the rich sweetness and characteristic flavor central to biko. A portion of the syrup is reserved for topping.
The slightly undercooked rice is transferred to a greased baking pan, pressed evenly, and drizzled or topped with the latik syrup, then baked to meld the flavors and slightly caramelize the top layer. The final result is a sticky, chewy rice cake with a luscious coconut-sweet topping that is traditionally enjoyed as a festive dessert or snack in Filipino cuisine.
Using canned coconut milk is standard for consistency, and pandan leaves are key to imparting subtle aroma. The recipe notes specify that one can of coconut milk approximates 400 ml, and two cans are used in total, divided between rice cooking and syrup preparation.
Ingredients
TO COOK RICE
- 2 cups glutinous rice - washed and drained
- 1 cup coconut milk canned
- 1 cup water
- 2 pieces pandan leaves
LATIK SYRUP
- 2 cups coconut milk SEE NOTE 1, canned
- 1 cup brown sugar dark; packed
- 1 teaspoon vanilla (optional)
- vegetable oil for greasing the pan, or coconut oil
Instructions
- Generously grease an 8x8-inch square baking pan and set aside.
- In a large pot over medium heat, mix 1 cup coconut milk and 1 cup water. Add the glutinous rice and pandan leaves. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point, not fully cook or the biko will be mushy. They should be softer but has not fully expanded and it is ok to see some grains are still "chalky" at the center. If it is too undercooked, you can add a bit more water (start with ¼ cup) pour along the edges.
- While waiting, prepare the latik syrup by combining the 2 cups coconut milk and 1 cup dark brown sugar in a large pan. You can add the vanilla extract if desired. (I do). Cook over medium heat while constantly stirring. Cook it until the liquid is reduced into a thick syrup, the color should also have darkened into deep brown caramel. Reduce the heat to very low at this point.
- Scoop and reserve ½ cup of the latik syrup for the topping later. Add the cooked rice (without the pandan leaves) to the pan with the remaining latik syrup. Gently fold the sticky rice and the syrup until completely coated. Cook while stirring occasionally, until the rice completely absorbs the syrup, but it shold still be not mushy. The individual grains should still be visible and it is ok to see some of the grains having a bit of white parts at this point as it will continue to cook and expand in the oven.
- Transfer the rice into the greased pan and spread out evenly. Pour the reserved latik syrup on spread evenly on top of the rice. Bake in a preheated oven at 350°F/180°C for 20-30 minutes or until the latik is reduced and becomes bubbly.
- Remove from oven and let it cool down. Cut into squares and serve.
Notes
- Use two standard 400ml cans of coconut milk total—one cup for cooking rice, remainder for latik syrup.
- Pandan leaves add authentic aroma but can be omitted if unavailable.
- Biko is best served at room temperature or slightly warm for the ideal sticky texture.
- Ensure not to overcook the rice at first stage to avoid a mushy cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9squares
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 18g | 90% |
| Sodium | 24mg | 1% |
| Potassium | 291mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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