Easy Biko
A delightful Filipino sticky rice cake with a sweet coconut flavor and chewy texture, perfect for any occasion.
Ingredients
Main ingredients
- 2 cups glutinous rice Essential for the chewy texture; can substitute with short-grain rice.
- 1 can (400ml) coconut milk Adds rich flavor; can substitute with coconut cream for creaminess.
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup water
- 1/4 cup toasted sesame seeds Optional for garnish.
Instructions
Preparation
- Rinse the glutinous rice in cold water until the water runs clear.
- Soak the rice for about 2 hours before cooking to improve texture.
Cooking Rice
- In a medium pot, combine the soaked rice and 2 cups of water. Cook over medium heat until the rice is tender and most water has been absorbed.
- Stir occasionally to prevent sticking.
Coconut Mixture
- In another pot, mix the coconut milk, brown sugar, and salt. Heat over medium until the sugar dissolves, but do not boil.
- Remove from heat once the sugar is dissolved.
Combine and Steam
- Add the cooked rice to the coconut mixture and stir until well combined. Transfer to a greased baking dish.
- Steam covered for about 30 minutes to absorb the coconut flavor.
- Place a kitchen towel between the dish and the lid to catch condensation.
Serving
- Let cool for a few minutes before slicing. Top with toasted sesame seeds if desired.
Notes
Biko can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat by steaming or microwaving.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 38gProtein: 3gFat: 4gSaturated Fat: 3gSodium: 30mgFiber: 1gSugar: 15g
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