Biko

Name: Biko
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 2 cups glutinous rice, rinsed; 2 cups water; 2 cans coconut milk; 1.5 cups dark brown sugar; 1/2 tsp salt

A sweet Filipino sticky rice cake crafted with glutinous rice cooked in coconut milk and topped with a rich dark caramel glaze.

60 minMediumServes 8380 cal/serving

FilipinoDessertStovetop and OvenVegetarianVeganHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

2 cups glutinous rice, rinsed
2 cups water
2 cans coconut milk
1.5 cups dark brown sugar
1/2 tsp salt

Instructions

1

Preheat oven to 350 degrees F and grease an 8-inch baking dish.
2

Combine 2 cups rinsed glutinous rice and 2 cups water in a pot, bring to a boil, cover, and simmer on low for 15 minutes.
3

In a separate pan, combine 2 cans coconut milk, 1.5 cups dark brown sugar, and 1/2 tsp salt, then simmer over medium heat for 10 minutes until thickened.
4

Set aside 1/2 cup of the coconut caramel, then stir cooked glutinous rice into the remaining syrup until sticky and well blended.
5

Press the rice mixture into the prepared baking dish, spread the reserved caramel on top, and bake for 20 minutes until set.

Questions

How long does Biko keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Biko?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Tsokolate drink
Sikhye drink
Classic Margarita drink

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