Irresistible Biko Sticky Rice Recipe for Sweet Treat Lovers

Crafting an authentic biko sticky rice demands passion and a touch of culinary magic that connects generations.

Sweet coconut milk transforms simple ingredients into a Filipino dessert beloved across kitchens.

Glutinous rice becomes a canvas for rich, creamy flavors that dance on your palate.

Family gatherings always spark excitement when this classic treat emerges from the kitchen.

Soft, chewy textures blend perfectly with caramelized coconut milk’s golden embrace.

Traditional techniques passed down through decades ensure each bite carries a story of comfort and love.

One taste transports you to warm memories of shared moments and celebration.

Dive into this recipe and let the delicious journey begin!

Sweet Coconut Rice Cake For Comfort Food Cravings

• Celebrate Cultural Heritage: Dive into a traditional Filipino dessert that brings generations of family cooking traditions right to your kitchen, connecting you with rich culinary roots.
• Master Easy Technique: Craft this sweet delicacy with simple steps that require minimal cooking skills, making it accessible for beginners and experienced home cooks alike.
• Versatile Comfort Treat: Enjoy as a delightful dessert, snack, or breakfast option that satisfies sweet cravings while delivering a rich, creamy coconut experience perfect for any time of day.
• Minimal Ingredients Needed: Create a delicious treat using just a few pantry staples like glutinous rice, coconut milk, and brown sugar, which means less shopping and more cooking fun.

What You’ll Need For Filipino Sticky Rice Cake

• Glutinous Rice: A sticky rice variety essential for creating the signature texture of Filipino sweet rice cake.

• Coconut Milk, Brown Sugar, Salt: These ingredients create a rich, sweet syrup that infuses the rice with deep, caramel-like flavor and moisture.

• Coconut Cream, Latik, Brown Sugar: Coconut cream transforms into golden brown curds called latik, which provides a crunchy, nutty topping that enhances the dessert's traditional Filipino character.

Steps To Make Sweet Coconut Rice Cake Right

Step 1: Wash and Cook Glutinous Rice

Thoroughly rinse the glutinous rice under cool running water until the water becomes completely clear.

Transfer the rice to a rice cooker or pot and cook until it reaches a soft, fully cooked consistency.

Step 2: Create Creamy Coconut Syrup

• Coconut milk
• Brown sugar
• Salt

Gently simmer the mixture over medium heat, stirring consistently until it transforms into a thick, luxurious syrup, which takes approximately 8-10 minutes.

Step 3: Merge Rice and Syrup

Pour the cooked rice into the prepared coconut syrup.

Cook on low heat, stirring constantly to prevent sticking.

Continue cooking until the mixture becomes incredibly thick and wonderfully sticky, typically taking 10-15 minutes.

Step 4: Craft Golden Latik

Heat coconut cream in a pan, allowing it to slowly reduce and develop beautiful golden brown curds.

Carefully strain the latik, separating the crispy bits from the liquid.

Set the golden curds aside for topping.

Step 5: Prepare and Finish Dessert

Transfer the sticky rice mixture into a well-greased 9×9 inch baking pan.

Sprinkle the golden latik over the top, and if desired, add an extra dusting of brown sugar.

Allow the dessert to cool completely before slicing into delectable squares.

Tips For Tender Filipino Coconut Sticky Rice Cake

• Wash glutinous rice multiple times to remove excess starch, ensuring a cleaner and more distinct texture in the final cake.
• Maintain low to medium heat when cooking rice in coconut syrup to prevent burning and achieve the perfect sticky consistency.
• Stir constantly during syrup reduction to prevent scorching and create a smooth, even coating on the rice.
• Remove coconut cream curds at the precise moment they turn golden brown to maximize flavor without burning.
• Use coconut oil or butter to line the pan, making it easier to remove and slice the rice cake without sticking.

Coconut Rice Cake Flavors For Dessert Fans

• Gluten-Free Version: Replace regular glutinous rice with white rice or cauliflower rice for those with gluten sensitivities, maintaining similar sticky texture and sweetness.
• Vegan Alternative: Use coconut sugar instead of brown sugar, ensuring plant-based ingredients and removing any potential dairy components while preserving authentic flavor profile.
• Low-Sugar Option: Substitute brown sugar with stevia or monk fruit sweetener, reducing overall sugar content for health-conscious individuals without compromising taste.
• Tropical Fusion: Add diced mango or pineapple chunks during final cooking stage to introduce fresh fruit elements and create additional flavor complexity.

Serving Filipino Sweet Rice Cake With Flair

• Tropical Island Picnic: Pack this sweet rice cake in a banana leaf wrapper for a beachy lunch adventure with friends.
• Breakfast Delight: Serve warm alongside fresh tropical fruits like mango or papaya for a luxurious morning treat.
• Afternoon Tea Companion: Slice into small diamond shapes and pair with hot jasmine or ginger tea for an elegant snack.
• Dessert Presentation: Garnish with toasted coconut flakes and a sprinkle of extra latik for a stunning visual and crunchy texture.

How To Store Sweet Coconut Rice Cake Best

• Store cooled rice cake in airtight container for up to 3-4 days. Cover tightly to prevent drying out or absorbing other food odors.
• Wrap individual slices in plastic wrap, then place in freezer-safe bag. Freeze for maximum 1 month to maintain best texture and flavor.
• Warm individual slices on medium power for 20-30 seconds. Add small splash of coconut milk to restore moisture if needed.
• Let frozen or refrigerated slice sit at room temperature for 15-20 minutes before serving to soften naturally and regain original texture.

FAQs

• What is glutinous rice?

A special type of short-grain rice with high starch content that becomes very sticky when cooked, perfect for traditional Filipino desserts like this sweet coconut rice cake.

• Can I substitute regular rice for glutinous rice?

No, regular rice won’t work. Glutinous rice has unique properties that create the signature sticky texture essential to this dessert.

• Is this recipe gluten-free?

Yes, the ingredients are naturally gluten-free, making it a safe option for people with gluten sensitivities.

• What does latik taste like?

Latik has a rich, nutty caramel flavor created by slowly cooking coconut cream until it forms golden brown coconut curds, adding depth to the rice cake’s sweetness.

Biko Sticky Rice Recipe

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4.8 from 37 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Sweet Filipino Biko dessert celebrates rich cultural heritage with glutinous rice, coconut milk, and caramelized brown sugar topping. Creamy layers and deep brown hue invite dessert enthusiasts to savor traditional Philippine comfort in each delightful bite.

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Ingredients

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Main Ingredients:

• 2 cups glutinous rice (malagkit)
• 1 can (13.5 ounces / 400 milliliters) coconut milk
• 1 cup brown sugar

Liquid Ingredients:

• 2 1/4 cups (540 milliliters) water
• 1/2 cup (120 milliliters) coconut cream for latik

Seasoning:

• 1/2 teaspoon salt
• 2 tablespoons brown sugar for topping

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Instructions

1. Thoroughly rinse glutinous rice under cold water until the liquid becomes transparent, ensuring all excess starch is removed.
2. Cook the rice in a rice cooker or pot using precise water measurements until fully tender and completely absorbed.
3. In a large saucepan, blend coconut milk, brown sugar, and salt, heating over medium temperature and continuously stirring until the mixture thickens and develops a rich, glossy consistency, approximately 8-10 minutes.
4. Gently incorporate the cooked rice into the coconut syrup, reducing heat to low and stirring consistently to prevent sticking and ensure even coating.
5. Continue cooking the rice mixture, maintaining low heat, until it transforms into a dense, adhesive texture with minimal liquid remaining, roughly 10-15 minutes.
6. Simultaneously prepare latik by simmering coconut cream, allowing it to gradually reduce and develop golden-brown caramelized curds.
7. Carefully strain the latik, reserving the crispy coconut fragments as a garnish.
8. Transfer the sticky rice mixture into a pre-greased 9×9 inch baking pan, spreading evenly and smoothing the surface.
9. Generously sprinkle the reserved latik over the surface, adding an optional dusting of additional brown sugar for enhanced sweetness.
10. Allow the coconut rice cake to cool completely at room temperature before cutting into desired serving portions.

Notes

• Choose high-quality glutinous rice for authentic sticky texture and traditional Filipino taste.
• Rinse rice thoroughly to remove excess starch, ensuring a cleaner and more refined final dessert.
• Use fresh coconut milk for richer, more intense coconut flavor that elevates the entire dish.
• Monitor syrup carefully during cooking to prevent burning and achieve perfect caramelized consistency.
• Adjust heat when combining rice and syrup to prevent sticking and ensure even coating.
• Toast latik slowly for deep golden color and nutty, caramelized flavor without burning.
• For gluten-free version, confirm all ingredients are certified gluten-free.
• Cool completely before cutting to maintain clean, sharp cake slices.
• Store in refrigerator, covered, for up to 3 days to maintain moisture and texture.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: Filipino

Nutrition

• Serving Size: 8
• Calories: 377
• Sugar: 36 g
• Sodium: 124 mg
• Fat: 14 g
• Saturated Fat: 12 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 0 mg