Biko is a sweet Filipino sticky rice cake. It is made of glutinous rice, coconut milk, coconut cream, and brown sugar, topped with caramelized coconut cream.
It is often served during fiestas, birthdays, Christmas, New Year, and any other special events. Every Filipino enjoys biko because it is delicious and very affordable to make and not to mention that it tastes even better the next day.
It is also a perfect pair with coffee and dried fish for breakfast because Filipinos love to eat rice for breakfast.
There are so many different kinds of sticky rice depending on which country it came from. Be sure to pick the ones that say “glutinous” rice. Either the white, black, or brown glutinous rice is perfect for biko.
- 3 cups sticky/glutinous rice
- 1 large can coconut milk
- 1 large can coconut cream
- 2 cups dark brown sugar
- 1 cup dark brown sugar
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Cook the sticky/glutinous rice in a rice cooker or in a pot, just like how you cook the regular white rice.
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Heat pan over medium heat. Pour in coconut milk, coconut cream, and brown sugar. Gently stir until it thickens.
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Spoon the sticky rice from the rice cooker and add it to the latik. Mix them together until the latik or sweet coconut syrup is evenly incorporated with the sticky rice.
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Transfer the biko to a baking dish or pan. Gently tap with a spoon or ladle to flatten the surface.
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Let it cool off before serving.
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In a small pan, melt the brown sugar over low heat. Remove the pan when the sugar is already melted and caramelized.
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Pour the caramelized sugar over the top of the sticky rice cake or biko.
