Biko (Filipino Coconut Rice Cake)

Soft and Chewy Glutinous Rice Cooked With in a Gooey Coconut and Brown Sugar Syrup

Biko is a traditional Filipino dessert made from coconut milk and glutinous rice. The first time I had biko was when I was a young girl in elementary school. One of my friends was part Filipino and during the holidays her grandma always made biko. I was always intrigued on how such simple ingredients could make such a delicious and rich dessert.

Ingredients

1 cup Glutinous Rice ( not jasmine sticky rice!)

1 cup Black rice, Soak for 2 hours*

1 cup Brown sugar

⅛ Tsp Salt

½ cup coconut cream

1 cup full fat coconut milk

Banana leaves (optional)

Latik

1 can or 13.5 oz coconut cream

*I couldn’t find glutinous black rice so I opted for just black rice

Procedures

Lakit

Add the coconut cream to a small pot and heat on medium heat. Bring to a boil and stir continuously for 30 to 35 minutes.

The coconut oil should start to separate from the coconut and the coconut should start to brown. Once the coconut is slightly golden brown, remove the pot from the heat and set aside.

Using the separated coconut oil, grease a 9x 13 inch deep pan and line with banana leaves or parchment paper and set aside.

Biko

Combine the black glutinous rice and the glutinous rice to a large pot and rinse well 2 or 3 times to wash. Drain the rice then, add 2 ¼ cups of clean water to the pot.

Cover the pot and cook the rice at medium-low heat for 30 to 35 minutes or until the rice is partially cooked and the water is evaporated. Remove the pot from the heat and set aside.

In a large pan, add 1 cup of coconut milk and ½ cup of coconut cream and heat to medium heat and when the coconut milk starts to simmer, add the brown sugar and salt. Simmer the mixture for about 7 minutes then, add the cooked rice to the pan.

Using a rice paddle or a wooden spoon break down the clumps of rice and mix the rice into the coconut milk mixture. Keep cooking and stirring for 30 minutes or until the rice is fully cooked.

The biko is fully cooked when all the coconut milk and coconut cream mixture is fully evaporated and incorporated and the rice is soft and chewy. Turn off the heat and scoop the biko into the greased and lined 9 x 13 inch deep pan.