How to make Biko – Filipino Sweet Rice Cake

I am thrilled to present to you one of the Filipino delicacies which I really want to share with you and that is the Biko or sweet rice cake, an easy delight to whip up with great satisfaction. This delicacy also allows me to remember some of my childhood days in Ormoc City, Leyte during which my mom showed me this recipe.

Besides glutinous rice, sugar, and coconut milk, there are no other ingredients in the making of biko, but biko is what warms the hearts of the Filipinos nevertheless. And the more interesting thing is that every province customizes it differently so it is one of those things that you will never get bored with.

So, let’s go ahead on this cooking adventure and try to make this delicious dish from your own home. And in case not everyone has an Asian grocery store nearby, don’t worry— I will show you how to find all things on the internet. You‘re welcome to the tropics in the comfort of your own home!

---

Play video: Biko Recipe - How to Make Filipino Sweet Rice Cake

---

Ingredients

Sweet Rice Cake:

• 1 cup black glutinous rice
• 2 cups white glutinous rice
• 1 3/4-2 cups brown sugar
• 1 tsp minced ginger
• 2 cans coconut milk (I prefer the Chaokoh)

Coconut Milk Curds:

• 1 can coconut milk

---

Instructions

Rinse Rice and Soak:

In a mixing bowl, add 1 cup of black glutinous rice. Rinse 3-5 times or until the water becomes clear. Soak and refrigerate overnight.

Make coconut milk curd:

To make the coconut milk curd, add 1 can of coconut milk in a saucepan. Let it simmer for 15-30 minutes over medium to medium-high heat. Stir it occasionally to prevent it from burning. Continue to simmer over medium-low heat for another 30-45 minutes or until liquid evaporates and oil separates from the coconut curd. Remove from pan when coconut milk curds become golden brown. Use a strainer to separate the coconut curds from the coconut oil.

Drain water from rice:

The next day, drain the water from the black glutinous rice then add 2 cups of the white sweet rice. Rinse 3-5 times or until the water becomes clear.

Cook rice:

To measure, add water and evenly distribute the sticky rice in a rice cooker. Lightly dip your finger and ensure the water is HALFWAY on the FIRST LINE of your middle finger or the water must be on the 4th mark (as sweet rice) on the rice cooker. Add 1 tsp of ginger for added aroma. Cook it as “Sweet Rice” or for 40-50 minutes.

Cook coconut milk:

To make the syrup, add 2 cans of coconut milk in a pot. Add and melt 1 3/4-2 CUPS of brown sugar over medium-high heat for 20-30 minutes. Bring the coconut milk to a boil and stir occasionally to prevent it from burning/overflowing. Lower the heat to medium and continue to simmer for another 20-30 minutes or until the syrup becomes thick.

Mix sticky rice:

Add the cooked sticky rice and mix until well incorporated. Continue to mix until the liquid is absorbed. The sweet rice cake is done when it starts pulling away from the pan.

Combine in glassware:

Transfer evenly into a glass or tin pan. Then sprinkle the coconut milk curd evenly.

If you need help cooking your rice. Check out my video on how to make perfect rice.