Biko (Sweet Rice Cake)
A classic Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar. A dairy and nut-free version of this delightful treat!
Ingredients
- 2 cups Glutinous rice (sweet rice)
- 2 cups Coconut milk
- 1 cup Brown sugar
- 1 cup Water
- 1/4 teaspoon Pinch of salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the glutinous rice and soak in water for at least 30 minutes.
- 2In a pot, combine the coconut milk, brown sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
- 3Drain the rice and add it to the pot with the coconut milk mixture.
- 4Cook over low heat, stirring constantly, until the rice absorbs the liquid and becomes sticky. This will take about 30-40 minutes.
- 5Grease a baking dish or banana leaves. Transfer the cooked rice mixture to the dish and spread evenly.
- 6Let it cool completely before cutting into squares and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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