Biko (Sweet Rice Cake)
A classic Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar. This peanut-free version delivers the same delightful sweetness and chewy texture.
Ingredients
- 2 cups Glutinous Rice (Sweet Rice)
- 2 cans (13.5oz each) Coconut Milk
- 1 cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the glutinous rice thoroughly and soak it in water for at least 2 hours.
- 2Drain the rice and transfer it to a pot.
- 3Add coconut milk, brown sugar, vanilla extract, and salt to the pot.
- 4Bring the mixture to a boil, then reduce heat to low and simmer, stirring constantly to prevent sticking, until the rice is cooked and the mixture thickens, about 40-45 minutes.
- 5Pour the biko into a greased baking dish or tray.
- 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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