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Biko Recipe (Filipino Rice Cake)

Get this easy Biko recipe, a Filipino rice cake made from glutinous rice cooked in coconut milk and brown sugar topped with caramelized coconut milk.

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 9 squares
Calories: 455 kcal
Course: Dessert , Snacks
Cuisine: Asian , Filipino

Ingredients

TO COOK RICE
  • 2 cups glutinous rice - washed and drained
  • 1 cup canned coconut milk
  • 1 cup water
  • 2 pieces Pandan leaves
LATIK SYRUP
  • 2 cups canned coconut milk - SEE NOTE 1
  • 1 cup dark brown sugar, packed
  • 1 teaspoon vanilla (optional)
  • vegetable or coconut oil - for greasing the pan

Instructions

    Cup of Yum
  1. Generously grease an 8x8-inch square baking pan and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from oven and let it cool down. Cut into squares and serve.

Notes

  • NOTE 1 - 1 can of coconut milk is usually 400 ml, so you need 2 cans for this recipe. Take 1 cup for cooking the rice and the rest (550ml) for the latik syrup.

Nutrition Information

Calories 455kcal (23%) Carbohydrates 66g (22%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 18g (90%) Sodium 24mg (1%) Potassium 291mg (8%) Fiber 3g (12%) Sugar 28g (56%) Vitamin C 2mg (2%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 9squares

Amount Per Serving

Calories 455

% 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.