Description
This easy Biko recipe makes a sweet and chewy coconut sticky rice cake topped with a golden caramel glaze. It is perfect for dessert or celebrations.
Ingredients
- 4 cups glutinous rice (sweet rice)
- 4 cups coconut milk (for base)
- 1½ cups water
- 1½ cups dark brown sugar (for base)
- ½ teaspoon salt
- 1 cup coconut milk (for topping)
- 1 cup dark brown sugar (for topping)
Instructions
- Soak the glutinous rice in water for at least 6 hours or overnight. Drain and rinse well before cooking.
- Combine 4 cups coconut milk and water in a large pot. Bring to a gentle boil over medium heat.
- Stir in the soaked rice. Cook 10–12 minutes, stirring occasionally, until most of the liquid absorbs and the rice is tender.
- Lower the heat. Stir in 1½ cups brown sugar and salt. Cook 5–7 minutes, stirring constantly, until thick and sticky.
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish and spread the sweet rice mixture evenly inside.
- In a small saucepan, combine 1 cup coconut milk and 1 cup brown sugar. Simmer over medium heat 8–10 minutes, stirring often, until slightly thickened and syrupy.
- Pour the caramel mixture evenly over the rice layer.
- Bake 55–65 minutes, until the top is deep golden brown and slightly crisp.
- Cool completely before cutting into squares or diamonds. Serve at room temperature.
Notes
- Soaking time is not included in the total time calculation.
- Use dark brown sugar for the best caramel color and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Filipino