Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).

Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.

There are several ways to cook this sticky rice treat, one is by cooking the glutinous rice first before adding the coconut milk syrup. But I opted to chose another method, wherein the rice is cooked in the coconut milk and brown sugar.

I believe that, in this way, the flavor is much more incorporated in the rice as it absorbs the flavors as it cooks. The color of your biko will depend mainly on the brown sugar used, so if you are trying to get that rich brown color then use a really dark brown sugar or muscovado.  Brown sugar also varies in sweetness so you might have to adjust according to your preference, I would suggest to start with half a cup first and go on from there.

According to Maryanne Cabrera

Glutinous rice (short grain) is less translucent in color compared to long grain rice because of it’s starch content. It’s the starch content that makes glutinous rice perfect for desserts and porridge. (Example: Champorado! Filipino chocolate rice porridge. Do not substitute jasmine rice or any other medium/long grain rice for glutinous rice. The results will not be the same!

Cooking rice is often time consuming. To shorten this process, I soak the rice in a bowl of cool water overnight. This speeds up the cooking time because the soaked rice has had time to soften and absorb moisture. The rice is then drained, rinsed, and drained again. It is poured into a simmering pot of coconut milk and water.

Like risotto, the mixture must be continually stirred to ensure even cooking. The stirring also helps to release the starches, making the mixture thicken. Once the rice is cooked, brown sugar (and a touch of salt) is added. The cooked rice mixture is transferred to a buttered casserole pan. A rich and creamy brown sugar coconut syrup is poured on top.

The dish is then placed in the oven to bake for about an hour. The biko is done once the syrup has thickened and is bubbly vigorously. Allow it to cool slightly before digging in. The caramel on top will be VERY HOT.

BIKO (FILIPINO STICKY RICE CAKE)

https://www.thelittleepicurean.com/2017/08/biko-filipino-sticky-rice-cake.html?fbclid=IwAR27mVxWzgIZSCljq7X2gtADVklVHWSrtBhTSLnbg0aBT8OX9OYA6a47gnQ

Yield: 9×13-inch pan

INGREDIENTS

• 4 cups glutinous rice

• 3- 14 oz cans coconut milk

• 1 1/2 cup water

• 2 1/2 cups dark brown sugar, packed

• 1/4 teaspoon fine sea salt

INSTRUCTIONS

Place rice in a large bowl. Cover with cool water and soak overnight. Drain and rinse rice. Drain and set aside.*

Preheat oven to 350 degrees F. Generously butter an oven safe 9×13-inch casserole pan

Reserve 3/4 cup of coconut milk. Pour remaining coconut milk and 1 1/2 cups water in a large sauce pot. Set over medium heat and cook until mixture begins to simmer. Add drained rice. Stir often, making sure rice does not burn along the sides of the pot. Continue to cook over medium heat for 5-8 minutes until rice has soaked up most of the liquid. Reduce heat and add 1 1/2 cups brown sugar and salt to rice mixture. Continue to cook, another 5-8 minutes, stirring often. Taste a small amount of rice to check it is cooked through. At this point, the mixture should be thick and sticky.Transfer cooked rice mixture into prepared pan. Spread into an even layer.

In a small sauce pot, combine reserved coconut milk and remaining 1 cup brown sugar. Bring to a boil until sugar has dissolved. Remove from heat. Allow to cool slightly, 3-5 minutes, before gently pouring over rice mixture.

Bake for 1 hour, until brown sugar topping has thickened and is bubbling. Allow to cool slightly before serving. The caramel topping will be very hot. Biko can be stored at room temperature for one day. Afterwards, store leftovers in an airtight container in the fridge. Warm up biko for a few seconds in the microwave, or enjoy chilled or at room temperature.

RECIPE NOTES

Soaking the rice overnight speeds up the cooking process.

Soaking the rice is not necessary. You can cook the rice over the stove with the coconut milk and water mixture. Rinse and drain the rice before adding to coconut milk mixture. You will have increase the amount of water in the recipe to ensure the rice is cooked through.

Glutinous rice is also known as a sweet rice, sticky rice, or malagkit. Contrary to it’s name, it does not contain any gluten. Glutinous rice is a type of short grain rice known for it’s high starch content.