Description
Special Biko is a traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar, topped with caramelized coconut curds called latik. This sweet, rich dessert is perfect for celebrations or anytime you crave a comforting treat.
Ingredients
Scale
Main Ingredients
- 2 cups glutinous rice (malagkit)
- 2 1/2 cups water
- 2 cups coconut milk
- 1 1/2 cups dark brown sugar
- 1/2 teaspoon salt
Latik Topping
- 1 cup coconut cream (or the thick part of canned coconut milk)
Instructions
- Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear to remove excess starch. In a rice cooker or pot, combine the rinsed rice with 2 1/2 cups water and cook until the rice is fully cooked and sticky.
- Make the Coconut Caramel: While the rice cooks, combine the coconut milk, dark brown sugar, and salt in a large non-stick pan over medium heat. Stir constantly to prevent burning as the mixture thickens to a syrup-like consistency.
- Combine Rice and Caramel: When the rice is done cooking, fold it carefully into the coconut caramel mixture. Mix well and continue cooking for about 10–15 minutes until all the rice is coated and the mixture is sticky and well blended.
- Transfer and Press: Grease a 9×13-inch baking dish lightly with oil or cooking spray. Transfer the sticky rice mixture into the dish and press it evenly to form a compact layer.
- Make the Latik Topping: In a non-stick pan over medium heat, simmer the coconut cream, stirring occasionally. Continue cooking until the coconut cream separates into coconut oil and golden brown coconut curds (latik), about 20–30 minutes.
- Top and Set: Once the biko has cooled slightly, spread the latik topping evenly over the surface. Allow the biko to set before slicing into squares and serving.
Notes
- Use full-fat coconut milk and dark brown sugar for a richer, deeper flavor.
- Latik can be made ahead and stored in the refrigerator for up to one week.
- Biko is best served at room temperature for optimal texture and flavor.
- You can store biko unrefrigerated for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
