Description
Biko is a traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar, topped with a sweet caramelized coconut syrup called latik. This luscious treat offers a rich, creamy texture and deep caramel flavors perfect for dessert or merienda.
Ingredients
Scale
Rice and Coconut Mixture
- 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
- 1 cup dark brown sugar, packed
- 1 teaspoon vanilla extract (optional)
Other
- Vegetable or coconut oil, for greasing the pan
Instructions
- Prepare the Pan: Generously grease an 8×8-inch square baking pan with vegetable or coconut oil and set it aside to prevent the biko from sticking during baking.
- Cook the Rice: In a large pot over medium heat, combine 1 cup coconut milk and 1 cup water. Add the glutinous rice and pandan leaves. Bring the mixture to a simmer, then reduce heat to low and cover. Cook until the liquid is mostly absorbed and the rice is almost cooked—soft but with a slight chalkiness in the center. If necessary, add small amounts of water (about 1/4 cup) to prevent drying out, pouring it along the edges.
- Make the Latik Syrup: While the rice cooks, combine 2 cups coconut milk and 1 cup dark brown sugar in a large pan. Add vanilla extract if desired. Cook over medium heat, stirring constantly, until the mixture thickens into a rich, dark brown syrup with caramel notes. Reduce heat to very low once thickened to keep warm.
- Combine Rice and Syrup: Reserve 1/2 cup of the latik syrup for the topping later. Add the cooked rice (remove pandan leaves) into the pan with the remaining syrup. Gently fold the sticky rice to coat evenly with the syrup. Cook over low heat with occasional stirring until the rice absorbs the syrup fully but retains visible grains and is not mushy.
- Assemble and Bake: Transfer the sticky rice mixture to the greased pan, spreading it out evenly. Pour the reserved latik syrup evenly on top. Bake in a preheated oven at 350°F (180°C) for 20-30 minutes, or until the topping is bubbling and slightly reduced.
- Cool and Serve: Remove the biko from the oven and let it cool down completely to set. Cut into approximately 9 or 10 squares and serve for a delicious, sweet Filipino treat.
Notes
- You can substitute pandan leaves with vanilla essence if pandan is unavailable, but pandan enhances the aroma.
- Using canned coconut milk is essential for rich flavor and creamy texture.
- If the rice becomes mushy, reduce cooking time or liquid added during the first cooking step next time.
- Store leftovers covered in the refrigerator and consume within 2-3 days for best taste.
