Biko (Sticky Rice Cake)

Biko (Sticky Rice Cake) from Pinay In Texas Cooking Corner


Yield four 6" round biko, 1½" thick

For the rice cake:

  • 3¾ cups malagkit (glutinous or sticky rice)
  • 4 cups water
  • 2 cups coconut milk (fresh or canned)
  • 1½ cup brown sugar or more depending on how sweet you want it
  • 2 Tbsp molasses
  • ¼ cup salted butter plus 2 Tbsp for greasing

For the latik

  • 1 ½ cups fresh coconut cream or 1 14oz. can


For the rice cake:

1. Lightly grease baking pan/dish. (I used  four 6" round aluminum pans.) Line with wilted banana leaves (if available).

2. Wash sticky rice three times then drain. Transfer to a pot or rice cooker. Add water and cook the same way you cook regular rice. Once cooked, transfer to a bowl and allow to cool down.

3. In a pan over medium heat, cook coconut milk, sugar and molasses with constant stirring until it starts to thicken. Reduce the fire to low then add the cooked glutinous rice. Mix until well incorporated. Continue cooking while stirring constantly until you can hardly stir it.

4. Add butter and stir until well incorporated. Divide the rice mixture between the prepared baking pan/dish. Using a greased spoon, smooth the top until the surface is even. Allow to cool down.

5. Top with latik. Slice and serve.

For the latik:

1. In a saucepan, pour coconut cream. Bring to boil over medium high heat. When it boils, turn the heat down to low and simmer until all the liquid evaporates and only the curds and oil are left. The curds will start forming and you can start stirring to prevent uneven browning. Remove from heat when desired brown color is obtained. Drain from oil. Transfer to a small serving bowl or put in a sealed container for future use.