how to cook biko recipe

Written BySheba G Updated On
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The Best how to cook biko recipe

Biko is a traditional Filipino dessert that has been a staple in many households for generations. It’s a sweet and savory treat that’s made with rice flour, coconut milk, and sugar. The dish is often served during special occasions such as fiestas, weddings, and holidays.

I love making biko because it’s a great way to connect with my cultural heritage and share it with my family and friends. As a parent, I appreciate that biko is a healthy dessert option. It’s made with wholesome ingredients like coconut milk, which provides a good source of medium-chain triglycerides (MCTs).

These MCTs have been shown to have various health benefits, including improved cognitive function and weight management. Plus, the dish is relatively easy to make and can be customized to suit any occasion. In terms of taste and texture, biko is unlike any other dessert I’ve had.

It has a soft and fluffy texture that’s similar to steamed rice cakes. The flavor is sweet and slightly nutty, with hints of coconut milk. When you take a bite, the sweetness hits your taste buds first, followed by the subtle nuttiness of the coconut milk.

It’s truly an unforgettable experience. I’ve experimented with various recipes over the years, but my favorite version remains the traditional one made with glutinous or sticky rice flour. This type of flour gives biko its signature chewy texture that’s so hard to resist.

To make it even more delicious, I like to add some fresh coconut flakes on top for extra flavor and texture.

Classic Filipino Biko (Sticky Rice Cake)

4.5 from 1820 votes

Biko is a traditional Filipino dessert made from glutinous rice cooked in coconut milk and brown sugar. It is a sweet and sticky rice cake often served during celebrations and special occasions.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Rice Base

2 cups glutinous rice (malagkit)
2 cups water
2 cups coconut milk (first extract)
1 cup brown sugar
1/2 teaspoon salt

For the Topping

1 cup coconut milk (second extract)
1/2 cup brown sugar
1/4 teaspoon salt

👨‍🍳Directions

1Rinse the glutinous rice under cold water until the water runs clear.
2In a large pot, combine the rinsed rice with 2 cups of water and bring to a boil over high heat.
3Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the rice is tender and the water is fully absorbed.
4In the same pot, add 2 cups of coconut milk, 1 cup of brown sugar, and 1/2 teaspoon of salt to the cooked rice.
5Stir the mixture over medium heat for 10 to 15 minutes, until the rice absorbs the liquid and becomes thick and sticky.
6The mixture should pull away from the sides of the pot when done.
7Transfer the cooked rice mixture into a greased 9×13 inch baking dish.
8Use a spatula to spread it evenly and press it down firmly to create a compact layer.
9Set aside to cool slightly while preparing the topping.
10In a small saucepan, combine 1 cup of coconut milk, 1/2 cup of brown sugar, and 1/4 teaspoon of salt.
11Cook over medium heat, stirring constantly, for 5 to 7 minutes until the mixture thickens into a syrupy caramel-like consistency.
12The topping should coat the back of a spoon when ready.
13Pour the prepared topping evenly over the rice layer in the baking dish.
14Use a spatula to spread it into a smooth, even layer.
15Allow the biko to cool completely at room temperature for about 30 minutes, or refrigerate for 1 hour, until the topping sets and becomes firm.

🔧Equipment

Large pot or rice cooker
Wooden spoon
Baking dish (9×13 inches)
Small saucepan
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 15g❤️Cholesterol: 0mg🧂Sodium: 200mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a richer flavor, use coconut cream instead of coconut milk. You can also add a pinch of vanilla extract to the topping for extra aroma. Biko is best served at room temperature or slightly chilled.

Watch Video Of How Classic Filipino Biko (Sticky Rice Cake) Works

Biko is one of those desserts I keep in rotation because it takes simple pantry ingredients and turns them into something everyone at the table recognizes and reaches for.

It holds up well on a buffet, travels easily to potlucks and holidays, and makes enough to feed a crowd without much fuss.

If you are looking for a sweet that works for a weeknight dinner or a big family gathering, this is the one I make.

❓ Frequently Asked Questions About Filipino Biko (Sticky Rice Cake)

Q: What type of rice flour should I use for biko?

A: For the best results, use glutinous or sticky rice flour specifically designed for desserts like biko. This type of flour will give your biko its signature chewy texture that everyone loves.

Q: Can I make biko ahead of time?

A: Yes, you can make biko ahead of time and store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: How do I reheat biko?

A: To reheat biko, simply steam it over boiling water for about 5-7 minutes or microwave it for 20-30 seconds until warm.

Q: Can I substitute coconut milk with regular milk?

A: No, you cannot substitute coconut milk with regular milk as it will change the flavor and texture of the dish significantly.

Q: What are some variations of the biko recipe?

A: You can try adding different flavors like pandan extract or salted egg to create unique variations.

Q: Is biko suitable for vegetarians or vegans?

A: Yes, biko is suitable for both vegetarians and vegans as long as you use plant-based ingredients like vegan-friendly sweeteners.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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