Description
Decadent Biko Recipe: Filipino Sticky Rice Cake Delight
Ingredients
Scale
- 2 cups Glutinous Rice (Wash and drain before use.)
- 2 cups Water (Adjust as needed for texture.)
- 2 cups Canned Coconut Milk (Can substitute with fresh coconut milk.)
- 2 pieces Pandan Leaves (Enhances aroma; can substitute with 1 tsp of pandan extract.)
- 1 cup Dark Brown Sugar (Can switch to light brown sugar.)
- 1 tsp Vanilla Extract (Optional for flavor enhancement.)
- Vegetable or Coconut Oil (Use to grease the baking pan.)
Instructions
- Grease an 8×8-inch baking pan generously with vegetable or coconut oil to prevent sticking.
- In a pot, combine 1 cup of coconut milk and 1 cup of water over medium heat. Add washed glutinous rice and pandan leaves, and simmer until most liquid is absorbed.
- In another pan, blend 2 cups of coconut milk and 1 cup of dark brown sugar over medium heat until it thickens into a caramel-like syrup. Reserve ½ cup for later.
- Gently fold cooked rice into the remaining syrup until fully coated. Spread evenly in the greased baking pan, drizzle with reserved syrup, and bake at 350°F (180°C) for 20-30 minutes.
- Allow the Biko to cool slightly before cutting into squares for easier serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 8 g
- Sodium: 0 mg
- Fat: 8 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg