Description
Special Biko is a traditional Filipino sweet rice cake made from glutinous rice cooked in coconut milk and brown sugar, topped with a creamy caramelized coconut cream layer. This dessert is rich, sticky, and perfect for celebrations or anytime you crave a comforting treat with a tropical twist.
Ingredients
Scale
Main Ingredients
- 2 cups glutinous rice
- 2 cups water
- 2 cups coconut milk
- 1 1/2 cups brown sugar
- 1/2 teaspoon salt
Topping
- 1 cup coconut cream (kakang gata)
Optional
- Banana leaves for lining the pan
Instructions
- Rinse and partially cook the rice: Rinse the glutinous rice under cold water until the water runs clear to remove excess starch. Place the rinsed rice and 2 cups of water into a pot. Cook over medium heat for about 10 minutes until the rice absorbs the water but is not fully cooked.
- Prepare the coconut milk mixture: In a large saucepan, combine the 2 cups coconut milk, 1 1/2 cups brown sugar, and 1/2 teaspoon salt. Cook over medium heat, stirring constantly until the sugar is fully dissolved and the mixture is well blended.
- Combine rice and coconut mixture: Add the partially cooked rice to the saucepan with the coconut milk mixture. Stir well to combine all the ingredients evenly.
- Cook until thick and sticky: Reduce heat to medium-low and continue cooking the mixture, stirring frequently to prevent sticking and burning, until it becomes thick, sticky, and glossy. This should take about 15 to 20 minutes.
- Prepare the pan: If using, line a baking dish with banana leaves and lightly grease them to prevent sticking. Transfer the thickened rice mixture into the dish, spreading and pressing it evenly into a compact layer.
- Make the coconut cream topping: In a small pan, heat 1 cup of coconut cream over medium heat. Cook while stirring until the cream thickens and starts to caramelize, about 8 to 10 minutes. Spread this topping evenly over the pressed rice layer.
- Cool and serve: Allow the biko to cool completely at room temperature. Once cooled, slice into squares or rectangles and serve as a sweet snack or dessert.
Notes
- Using banana leaves adds an aromatic flavor and helps prevent the biko from sticking to the pan.
- Adjust the sweetness to your taste by adding more or less brown sugar.
- For a richer, deeper flavor, substitute muscovado sugar for brown sugar.
