Biko (Sweet Rice Cake)
A sticky and sweet Filipino rice cake made with glutinous rice, coconut milk, and brown sugar. Topped with latik (coconut curds).
Ingredients
- 2 cups Glutinous Rice (Malagkit)
- 2 13.5 oz Coconut Milk
- 1 cup Brown Sugar
- 1/4 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the glutinous rice and cook as you would regular rice, using less water so it results in a sticky consistency.
- 2In a separate pot, combine coconut milk, brown sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and reduces to a syrupy consistency.
- 3Add the cooked glutinous rice to the coconut milk mixture and stir well to combine.
- 4Pour the mixture into a greased baking pan or banana leaves.
- 5Bake at 175°C for 30-40 minutes, or until the top is golden brown and the biko is set.
- 6Let cool completely before 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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