Easy Biko (Filipino Sticky Rice Cake)
Chewy glutinous rice simmered in brown sugar and coconut milk, spread in a pan and topped with crunchy homemade latik.
Ingredients
Rice
- 2 cups glutinous rice also sold as sweet rice or malagkit; rinsed until water runs mostly clear
- 1 1/2 cups water
- 1/2 cup coconut milk full-fat
Coconut caramel
- 2 cups coconut milk full-fat
- 1 1/2 cups dark brown sugar packed
- 1/2 tsp salt
Latik topping
- 1 can (13.5 oz) coconut cream or full-fat coconut milk
For the pan
- banana leaves or coconut oil optional, for lining or greasing
Instructions
- Make the latik: pour the coconut cream into a wide nonstick skillet over medium heat. Simmer, stirring now and then, until the oil separates and the solids turn into golden-brown curds, 25 to 35 minutes. Strain, keeping the curds and the coconut oil separately.
- While the latik cooks, combine the rinsed rice, water and 1/2 cup coconut milk in a rice cooker or covered saucepan. Cook until the liquid is absorbed and the rice is just tender, about 20 minutes on the stove over low heat.
- Line a 9x9-inch pan with softened banana leaves or brush it with some of the coconut oil from the latik.
- In a large, wide pot, stir together 2 cups coconut milk, the brown sugar and salt. Simmer over medium heat, stirring often, until it thickens to a glossy, syrupy caramel, 10 to 15 minutes.
- Add the cooked rice to the caramel. Lower the heat and stir and fold constantly until the mixture is very thick, sticky and pulls away from the sides of the pot, 15 to 20 minutes.
- Transfer to the prepared pan and press into an even layer with a greased spatula or a piece of banana leaf. Scatter the latik over the top.
- Let the biko cool for at least 30 minutes before slicing into squares with an oiled knife.
Notes
Optional: for a firmer, set top, bake the filled pan at 350°F for 15 to 20 minutes before adding the latik. Keep leftovers covered at room temperature for up to 1 day, or refrigerate for up to 5 days and reheat briefly until soft.