Biko (Filipino Sweet Rice Cake)
A classic Filipino sweet rice cake made with glutinous rice, coconut milk, and brown sugar. This version is egg-free and baked for a richer flavor.
Ingredients
- 2 cups Glutinous rice (sweet rice)
- 2 cans Coconut milk
- 1 1/2 cups Brown sugar
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C. Grease a 22.86 × 33.02 cm baking pan.
- 2Rinse the glutinous rice and drain well.
- 3In a large pot, combine the rice, coconut milk, brown sugar, vanilla extract, and salt.
- 4Bring to a boil over medium heat, then reduce heat to low and simmer, stirring constantly, until the rice is cooked through and the mixture has thickened (about 30-40 minutes).
- 5Pour the mixture into the prepared baking pan and spread evenly.
- 6Bake for 45-60 minutes, or until the top is golden brown and the biko is set.
- 7Let cool completely before cutting into squares and serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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