Biko Recipe (Filipino Rice Cake)

Imagine the comforting aroma of sweet coconut wafting through your kitchen as you prepare a delightful Filipino classic. This Biko recipe brings together glutinous rice and rich coconut, creating a decadent rice cake that’s perfect for any gathering. In just about an hour, you can serve a treat that boasts a unique blend of flavors and textures, thanks to the delicate balance of ingredients.

This recipe is ideal for anyone who loves to explore traditional Filipino desserts or those seeking a crowd-pleasing dish for festive occasions. You can prepare it in advance, and it stores well for several days, making it a convenient choice for your next celebration.

Why You’ll Love This Recipe

• The chewy texture of glutinous rice is perfectly complemented by the sweet coconut syrup.
• It’s a simple recipe with minimal ingredients but maximum flavor impact.
• A touch of pandan leaves infuses a unique aroma that elevates this dish.
• Baking the biko creates a delightful golden crust that’s irresistible.

What You’ll Need

Gather the following ingredients to create this delicious treat.

For the Rice

• 2 cups glutinous rice, washed and drained
• 1 cup canned coconut milk
• 1 cup water
• 2 pieces pandan leaves

For the Latik Syrup

• 2 cups canned coconut milk
• 1 cup dark brown sugar, packed
• 1 teaspoon vanilla, optional

For Preparation

• Vegetable or coconut oil, for greasing the pan

Note: Use fresh coconut milk for richer flavor.

Substitutions & Swaps

• Glutinous rice can be replaced with sweet rice.
• Dark brown sugar can be swapped with light brown sugar.
• Vanilla is optional but enhances sweetness.
• Oil can be any neutral oil for greasing.

How to Make It

Follow these straightforward steps to whip up your biko.

Grease the Pan

Generously grease an 8×8-inch square baking pan and set aside.

Simmer the Rice

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 cooked or the biko will be mushy. They should be softer but have not fully expanded; it’s okay to see some grains are still "chalky" at the center. If it is too undercooked, you can add a bit more water (start with 1/4 cup) poured along the edges.

Prepare the Latik Syrup

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. Cook over medium heat while constantly stirring. Cook it until the liquid is reduced into a thick syrup, with the color darkening to deep brown caramel. Reduce the heat to very low at this point.

Combine the Rice and Syrup

Scoop and reserve 1/2 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 should still not be mushy. The individual grains should still be visible, and it is okay to see some of the grains having a bit of white parts at this point as they will continue to cook and expand in the oven.

Transfer to the Baking Pan

Transfer the rice into the greased pan and spread out evenly. Pour the reserved latik syrup on top of the rice.

Bake

Bake in a preheated oven at 350°F/180°C for 20-30 minutes or until the latik is reduced and becomes bubbly.

Cool and Serve

Remove from the oven and let it cool down. Cut into squares and serve.

How to Store It

Fridge: Up to 5 days in an airtight container.
Freezer: Yes, for up to 3 months if wrapped well.
Reheat: Microwave for 20-30 seconds or until warmed through.

Tips for Best Results

• Ensure the glutinous rice is cooked just right to avoid mushiness.
• Stir the latik syrup continuously to prevent burning.
• Let the biko cool completely before cutting for cleaner squares.

Serving Suggestions

• Serve with a side of fresh mango for a sweet contrast.
• Pair with hot brewed coffee or tea for a delightful afternoon treat.
• Present it at gatherings as a traditional dessert option.