Biko or also known as Filipino Sweet Rice Cake is a popular Filipino delicacy. Glutinous rice, sugar, and coconut milk are the main ingredients of this Filipino treat. It has different variants and is made uniquely per province.
This is my version of Biko just like how my mom taught me when I was little back in Ormoc City in Leyte (one of the many beautiful provinces in the Philippines).
Join me in learning how to make my fave Filipino Sweet Rice Cake or popularly known as Biko!
Many of the ingredients can be ordered on Amazon if you do not have a local Asian grocer store near by.
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 or Thai Kitchen brands)
Coconut Milk Curds:
- 1 can coconut milk
- 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.
- 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.
- The next day, drain the water from the black glutinous rice then add 2 cups of the white sweet rice. Rinse for 3-5 times or until the water becomes clear.
- 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.
- To make the syrup, add 2 cups 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.
- 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.
- Transfer evenly into a glass or tin pan. Then sprinkle the coconut milk curd evenly.
- Serve it warm with your favorite hot or cold beverages and enjoy!
If you need help cooking your rice. Check out my video on how to make perfect rice.