Biko (Caramelized Sticky Rice Cake)
Jul 31, 2024
This recipe was created by Jeanelle Castro and featured on Pan Pals, a companion series for The Great American Recipe. Watch Pan Pals now on PBS Food!
- Course
- Dessert
For this recipe you will need:
- 8x8 inch baking pan (or a baking sheet), this is where the biko will rest
- Rice cooker (optional; you can also cook the rice in a pot)
Ingredients
For Biko
- 2 cups glutinous rice (aka sticky rice)
- 1½ cups water
- 2 cups brown sugar
- 4 cups good quality coconut milk
- ½ teaspoon salt
- Banana leaf (optional but highly recommended!)
For Latik topping
- 1 can good quality coconut cream
- Vanilla ice cream for serving, optional but fun!
Instructions
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For Biko: Cook your glutinous rice using water. You can do this in a rice cooker or on the stove. Either will take about 30 minutes. With most glutinous rice, you don’t need to wash or rinse before cooking.
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In a large pot, mix together the cooked rice, coconut milk, brown sugar, and salt. Let it simmer and stir frequently until a nice brown color is achieved, about 15 to 20 minutes.
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Wash the banana leaf and use it as a lining in a baking dish. The banana leaves are optional but provide for easy non-stick coating. It also imparts a subtle but distinct flavor.
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Pour the mixture into the dish and let it cool. Slice and serve warm with Latik on top and a scoop of ice cream if desired!
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For Latik: Boil down coconut cream until it turns into a caramelized crunch.
