Biko is more than just a dessert; it’s a taste of Filipino culture and a comforting treat that brings people together. This easy Biko recipe will guide you through making this beloved Filipino sticky rice cake right in your own kitchen. Imagine the delightful chewiness of glutinous rice perfectly sweetened with coconut milk and brown sugar, topped with a luscious coconut caramel, known as latik. Get ready to experience a truly special Filipino delicacy.
A close-up shot of Biko, a Filipino sticky rice cake, showcasing its glossy latik topping and inviting texture.
What Exactly is Biko?
Biko (pronounced bee-koh) is a traditional Filipino rice cake, a type of ‘kakanin’ that holds a special place in Filipino cuisine. At its heart, Biko is made from glutinous rice, lovingly cooked in rich coconut milk and sweet brown sugar. What elevates it to another level is the topping – Latik. Latik is a caramelized coconut milk reduction, which can be presented as creamy curds or a smooth, decadent syrup. Traditionally, Biko is served on a ‘bilao,’ a woven bamboo tray, lined with fragrant banana leaves brushed with coconut oil. This makes it not only delicious but also visually appealing, perfect for special occasions like birthdays, family reunions, and festive fiestas.
Across the Philippines, Biko is cherished and recognized by different names. In some regions, it’s known as Bibingkang malagkit, highlighting its sticky nature. In the Southern Tagalog areas, you might hear it called Sinukmani. For many Filipinos, like the author, it’s simply and fondly referred to as kalamay, a general term for sweet rice cakes.
A visual guide to the essential biko ingredients: glutinous rice, creamy coconut milk, and rich brown sugar, laid out for easy preparation.
The Simple Ingredients for Biko Kalamay
One of the beauties of Biko is its simplicity. You only need a handful of core ingredients to create this Filipino sweet treat:
- Glutinous Rice: The heart of Biko, providing its signature sticky and chewy texture.
- Coconut Milk: Essential for both cooking the rice and making the rich caramel topping.
- Water: Used in cooking the rice to achieve the perfect consistency.
- Brown Sugar: Sweetens the rice cake and caramel, contributing to its deep flavor.
For the luscious Latik topping, you’ll need coconut milk and brown sugar again. You have the option to create either latik curds, offering a textured bite, or a smooth latik syrup for a glossy finish.
The type of brown sugar you choose will influence the final color of your Biko. For a deep, rich brown hue, opt for dark brown sugar or muscovado sugar. Keep in mind that brown sugar sweetness varies, so adjust to your taste preferences.
For an extra layer of aroma and flavor, consider adding pandan leaves while cooking the rice. A touch of vanilla extract in the latik syrup is also a delightful addition, enhancing the overall sweetness and aroma, making it utterly irresistible.
A serving of Malagkit na Kalamay or Biko, beautifully plated to showcase its rich color and sticky texture, ready to be enjoyed.
Step-by-Step Guide: How to Make Biko
There are several approaches to cooking Biko, each with its own twist. The most common method involves initially cooking the glutinous rice separately, similar to preparing regular rice. This cooked rice is then combined with the coconut caramel later.
Another, more simplified method, shared by a friend, involves cooking all the biko ingredients together in a rice cooker – a practical shortcut for a quick snack.
This recipe follows a more traditional approach. However, instead of just boiling the sticky rice in plain water, we infuse it with flavor right from the start by cooking it in coconut milk with water and aromatic pandan leaves.
Step-by-step photo series demonstrating how to prepare Filipino sticky rice cake, guiding users through each stage of the cooking process.
Tips for Perfect Chewy Biko and Latik Topping
Making Biko is generally straightforward, but a few key tips will ensure your success in creating that perfect chewy texture and delicious latik:
- Control the Water when Steaming Rice: Avoid adding excessive water when initially steaming the glutinous rice. It should be partially cooked, not fully done. Overcooking at this stage can lead to broken grains and a mushy, paste-like consistency instead of the desired chewy, intact grains.
- Gentle Stirring: A few stirs at the beginning of rice cooking are okay to prevent burning at the bottom. However, avoid over-stirring as it can also result in mushy rice.
- Folding Rice into Latik Syrup: When combining the cooked rice with the latik syrup, gently fold the rice to ensure even coating. Allow the rice to absorb the syrup while stirring occasionally. Continue this process until the grains are fully cooked, expanded, and very sticky.
- Baking Time and Latik Thickness: The baking time for Biko depends on the thickness of the latik caramel topping. A thicker layer may require more than the standard 20-30 minutes. Bake until the latik becomes bubbly and no longer has a gooey appearance, indicating it’s perfectly set.
A freshly cooked Kalamay na Malagkit, glistening and ready to be served, highlighting the appealing texture and rich color of this Filipino delicacy.
Biko Recipe (Filipino Rice Cake)
Get this easy Biko recipe, a Filipino rice cake made from glutinous rice cooked in coconut milk and brown sugar topped with caramelized coconut milk.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Dessert, Snack
Servings: 9 squares
Print Recipe
Ingredients
TO COOK RICE
- 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 (SEE NOTE 1)
- 1 cup dark brown sugar, packed
- 1 teaspoon vanilla (optional)
- Vegetable or coconut oil, for greasing the pan
Instructions
- Grease Pan: Generously grease an 8×8-inch square baking pan with vegetable or coconut oil and set aside.
- Cook 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 reduce heat to low, cover, and let it cook until all liquids are absorbed. The rice should be almost cooked at this point, still slightly firm in the center. If undercooked, add a little more water (start with ¼ cup) along the edges.
- Prepare Latik Syrup: While the rice cooks, prepare the latik syrup. In a large pan, combine 2 cups coconut milk and 1 cup dark brown sugar. Add vanilla extract if desired. Cook over medium heat, stirring constantly, until the liquid reduces into a thick, deep brown caramel syrup. Reduce heat to very low.
- Combine Rice and Syrup: Reserve ½ cup of the latik syrup for topping. Add the cooked rice (remove pandan leaves) to the pan with the remaining latik syrup. Gently fold the sticky rice into the syrup until completely coated. Cook, stirring occasionally, until the rice absorbs the syrup and becomes sticky but not mushy. Individual grains should still be visible.
- Bake: Transfer the rice mixture to the greased pan and spread evenly. Pour the reserved latik syrup over the top and spread. Bake in a preheated oven at 350°F/180°C for 20-30 minutes or until the latik is bubbly and set.
- Cool and Serve: Remove from oven and let it cool completely. Cut into squares and serve.
Recipe Notes
- NOTE 1: One can of coconut milk is typically 400ml, so you’ll need 2 cans for this recipe. Use 1 cup for cooking the rice and the remaining amount for the latik syrup.
Nutrition
Calories: 455kcal
Carbohydrates: 66g
Protein: 5g
Fat: 20g
Saturated Fat: 18g
Sodium: 24mg
Potassium: 291mg
Fiber: 3g
Sugar: 28g
Vitamin C: 2mg
Calcium: 41mg
Iron: 2mg
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