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.
Ingredients
Scale
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
Instructions
- Thoroughly rinse glutinous rice under cold water until the liquid becomes transparent, ensuring all excess starch is removed.
- Cook the rice in a rice cooker or pot using precise water measurements until fully tender and completely absorbed.
- 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.
- Gently incorporate the cooked rice into the coconut syrup, reducing heat to low and stirring consistently to prevent sticking and ensure even coating.
- Continue cooking the rice mixture, maintaining low heat, until it transforms into a dense, adhesive texture with minimal liquid remaining, roughly 10-15 minutes.
- Simultaneously prepare latik by simmering coconut cream, allowing it to gradually reduce and develop golden-brown caramelized curds.
- Carefully strain the latik, reserving the crispy coconut fragments as a garnish.
- Transfer the sticky rice mixture into a pre-greased 9×9 inch baking pan, spreading evenly and smoothing the surface.
- Generously sprinkle the reserved latik over the surface, adding an optional dusting of additional brown sugar for enhanced sweetness.
- 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