Biko
Transform any gathering or meal into a celebration with Biko, a traditional Filipino rice cake that’s irresistibly rich and delectably sweet. Made with glutinous rice simmered in coconut milk and brown sugar, this beloved dessert boasts a velvety texture and caramel-like flavor that’s enhanced by a golden, indulgent coconut cream topping. Perfect for sharing, this baked treat requires minimal prep and uses pantry staples like coconut milk, sugar, and rice for a homestyle feel that’s sure to impress. Serve Biko warm or at room temperature for a crowd-pleasing dessert that captures the essence of Filipino comfort food. Tags: Filipino dessert, Biko recipe, coconut rice cake.
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Recipe Information
Ingredients
- 2 cups glutinous rice
- 2 cups water
- 2 cups coconut milk
- 1.5 cups brown sugar
- 0.5 teaspoon salt
- 1 cup coconut cream
- 2 tablespoons melted butter
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover the pot. Simmer for about 15 minutes or until the water is mostly absorbed and the rice is partially cooked.
In a separate large saucepan, combine coconut milk, brown sugar, and salt. Heat over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture is smooth.
Add the partially cooked rice to the coconut milk mixture. Stir well to combine.
Continue to cook over medium-low heat, stirring frequently to prevent the mixture from sticking to the bottom of the pan. Cook for about 25-30 minutes, or until the rice is fully cooked and the liquid has thickened and mostly absorbed.
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with melted butter.
Transfer the cooked rice mixture into the greased baking dish, spreading it evenly.
In a small saucepan, cook the coconut cream over medium heat until it thickens and turns into a curdled consistency. This will take about 10-15 minutes.
Pour the thickened coconut cream over the rice mixture in the baking dish, spreading it evenly over the top.
Bake in the preheated oven for 20 minutes, or until the top is set and lightly golden.
Remove from the oven and let cool slightly before serving.
Cut into squares and serve warm or at room temperature.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 467.1 g | 170% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 368.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 262 mg | 20% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
