Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)

Are you ready to embark on a mouth watering adventure that’s both delicious and nostalgic? Today, I’m sharing with you one of my all-time favorite Filipino desserts—this easy Biko recipe!

This sweet and sticky rice cake is a staple in Filipino households, and I can’t wait to show you just how easy it is to make at home.

First things first, let’s talk about why Biko holds a special place in my heart. It’s not just a dessert; it’s a taste of home, a reminder of family gatherings, and a symbol of celebration. 

When my brother and I were young, we had a Filipino babysitter. She used to make this during all special occasions. Kind of like birthday cake is to us in North America.

Made with just a handful of ingredients, Biko is simple yet satisfying—a true comfort food that never fails to bring a smile to my face.

If you love this delicious treat you may also want to try my Gluten Free Chocolate Chip Oatmeal Bars or my Copycat Heavenly Hunks Oatmeal Dark Chocolate.

WHAT IS BIKO STICKY RICE?

Biko is a traditional Filipino dessert made from glutinous rice, coconut milk, and brown sugar. It is a sweet and sticky rice cake often served during special occasions or as a delicious snack.

The glutinous rice gives Biko its characteristic chewy texture, while the coconut milk and brown sugar create a rich and creamy caramel flavor.

Biko is typically baked until the top is golden brown and slightly crispy, resulting in a delightful combination of textures and flavors. It’s a beloved treat in Filipino cuisine, enjoyed by people of all ages.

WHY YOU’LL LOVE THIS EASY BIKO RECIPE

I know what you’re thinking—making Biko from scratch sounds intimidating, right? But trust me when I say it’s easier than you think. 

With just a few simple steps and minimal ingredients, you’ll have a batch of homemade Biko that’s sure to impress. Plus, the aroma of coconut and caramel wafting through your kitchen is simply unbeatable.

You’ll love this easy Biko recipe because it brings the irresistible flavors of Filipino cuisine right into your kitchen with minimal effort. With its simple ingredients and straightforward steps, this recipe allows you to create a deliciously sweet and satisfying dessert that’s perfect for any occasion or craving.

BASIC INGREDIENTS YOU NEED FOR THE FILIPINO STICKY RICE CAKE

• Glutinous rice (also known as sweet sticky rice)
• Coconut milk
• Dark brown sugar
• Water
• Pandan leaves/banana leaves, vanilla extract (both optional, for added flavor)

HOW TO MAKE THIS STICKY DESSERT

1. Prepping the Rice: Start by soaking the glutinous rice in water overnight. This ensures a perfectly sticky texture for your Biko. After your rice has finished soaking, drain and rinse.
2. Cooking the Rice: Set aside 3/4 cup of the coconut milk. Add the remaining coconut milk and water to a large pot. Bring the liquid to a gentle boil, then add soaked rice. Reduce to medium heat, and let it simmer until the rice is cooked and has absorbed most of the liquid. This should take 6-8 minutes.
3. Adding Sweetness: Once the rice is cooked, it’s time to add the sweetness! Reduce heat to medium-low, then stir in 1 1/2 cups of your brown sugar and salt until fully dissolved, infusing the rice with that irresistible caramel flavor. Cook for another 4-7 minutes, stirring constantly. Taste test to ensure the rice is cooked through. The rice mixture will be very thick and sticky.
4. Letting It Set: Preheat oven to 350 degrees F and transfer the sweetened cooked rice mixture to a greased baking dish or pan, spreading it out evenly. To a small sauce pot, combine the 3/4 cup coconut milk that was set aside with the remaining 1 cup brown sugar. Bring to a boil until mixture thickens slightly and sugar is fully dissolved. Remove from heat and allow to cool for 5 minutes. Pour over the rice mixture, then pop it in the oven and let it bake until the top is golden brown and slightly crispy. This will take about 60-65 minutes. 
5. Serve and Enjoy: Once cooled, cut your Biko into squares or diamonds and serve it up to eager family and friends. Trust me, they won’t be able to resist!

STORING THE LEFTOVER TRADITIONAL FILIPINO DESSERT

To store leftovers, allow it to cool completely at room temperature. Then, transfer it to an airtight container or wrap it tightly with plastic wrap to prevent it from drying out.

Store it in the refrigerator for up to 3-4 days, ensuring to consume it within this time frame for optimal freshness and taste. When ready to enjoy again, simply reheat individual portions in the microwave or steam them until warmed through. You can also eat it cold if desired (what I did when I was a little girl).

TIPS AND TRICKS FOR BEST RESULTS

1. Use Quality Ingredients: Opt for high-quality glutinous rice, fresh coconut milk, and good-quality brown sugar for the best flavor and texture.
2. Rinse the Rice Thoroughly: Before cooking, rinse the glutinous rice several times until the water runs clear. This helps remove excess starch and ensures the Biko is not overly sticky.
3. Control the Consistency: Adjust the amount of coconut milk and water to achieve the desired consistency. You want the rice to be fully cooked and soft but not too mushy.
4. Infuse Flavor: Consider adding pandan leaves to the cooking liquid for a subtle, aromatic flavor that enhances the overall taste of the Biko.
5. Stir Often: While cooking, stir the rice mixture frequently to prevent it from sticking to the bottom of the pot and ensure even cooking.
6. Sweeten to Taste: Adjust the amount of brown sugar according to your preference for sweetness. Taste the mixture and add more sugar if desired.
7. Monitor Baking Time: Keep an eye on the Biko while it’s baking to prevent it from burning. You want the top to turn golden brown and slightly crispy but not overly dark.
8. Allow to Cool: Let the Biko cool completely before cutting into squares. This allows it to set properly and makes for cleaner cuts.

FAQS

CAN I USE A RICE COOKER TO MAKE THE BIKO?

Yes, a rice cooker can be used to cook Biko. Simply follow the same steps as you would when cooking rice, using the glutinous rice, coconut milk, and sugar mixture, and cook until the rice is tender.

WHAT HEAT SETTING SHOULD I USE WHILE COOKING BIKO ON THE STOVETOP?

Start by cooking the Biko mixture over medium heat to bring it to a gentle boil. Then, lower to low heat and simmer until the rice is cooked and the mixture thickens to your desired consistency.

HOW MANY CUPS COCONUT MILK DO I NEED FOR THIS EASY BIKO RECIPE?

The amount of coconut milk needed for Biko can vary depending on the recipe and desired consistency. Typically, 2-3 cups of coconut milk are used for every cup of glutinous rice.

CAN I USE A BANANA LEAF TO LINE THE BAKING DISH WHEN MAKING THIS FILIPINO RICE CAKE?

Yes, banana leaves can be used to line the baking dish when making Biko. They add a subtle aroma and help prevent the Biko from sticking to the pan.

WHAT IS BIBINGKANG MALAGKIT AND HOW DOES IT DIFFER FROM BIKO?

Bibingkang Malagkit is a similar Filipino rice cake made with glutinous rice, coconut milk, and sugar. However, it is often topped with grated coconut and sometimes purple yam (ube) for added flavor and color.

It’s a similar version of biko.

WHAT’S THE BEST WAY TO STORE LEFTOVER BIKO?

Store leftover Biko in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or steam them before serving.

WHAT MAKES BIKO A FAVORITE DESSERT FOR FILIPINO BIRTHDAY PARTIES AND HOLIDAY PARTIES?

Biko is a beloved Filipino dessert often served at birthday parties and celebrations due to its sweet and nostalgic flavor, making it a comforting and indulgent treat for special occasions.

CAN I USE JASMINE RICE AS A SUBSTITUTE IN THE STICKY RICE MIXTURE?

Jasmine rice is not as sticky as glutinous rice, so the texture of the Biko may be slightly different. Jasmine rice will yield a softer and less chewy consistency compared to glutinous rice. 

Adjust the cooking time and liquid ratio accordingly to achieve the desired texture and flavor.

HOW CAN I ACHIEVE A CRISPY TEXTURE IN THIS SWEET RICE CAKE?

Serve with coconut syrup. Drizzle the Biko with a homemade coconut syrup made from coconut milk and sugar. When the syrup cools, it may develop a slightly crispy texture, adding a delicious contrast to the soft Biko.

Other Delicious Dessert Recipes You May Like To Try!

• Gluten Free Muddy Buddies
• Chocolate Sea Salt Protein Balls
• Apple Pie Baked Oatmeal (Healthy Oats Recipe)
• Peanut Butter Oatmeal Bar Recipe (Healthy & No Bake)
• Gluten Free Pumpkin Oatmeal Bars (Healthy Recipe)
• Brownie Batter Oatmeal (Vegan & Gluten-Free Recipe)
• Healthy And Easy Oatmeal Protein Cookies Recipe

IF IT’S THE FIRST TIME YOU TRIED THIS SIMPLE DESSERT PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS COCONUT CARAMEL CAKE RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails