Biko Filipino Sticky Rice Cake
Glossy caramel-colored sticky rice simmered in coconut milk and brown sugar, pressed into a pan, and topped with crunchy latik and sesame seeds. A classic Filipino dessert that is chewy, fragrant, and deeply comforting.
Equipment
- 1 | Large pot | for cooking rice
- 1 | Wok or deep skillet | for caramel mixture
- 1 | Wooden spoon | for stirring
- 1 | Square baking dish | greased
- 1 | Spatula | for pressing
Ingredients
- 2 | cups | glutinous rice | soaked
- 2 | cups | water | for cooking rice
- 1 | can | coconut milk | full-fat
- 1 | cup | brown sugar | packed
- 0.5 | tsp | salt |
- 0.25 | cup | latik | toasted coconut curds
- 2 | tbsp | sesame seeds | for topping
Instructions
- Rinse and soak glutinous rice for 30 minutes, then drain.
- Cook rice with 2 cups water until tender and liquid is absorbed.
- Melt brown sugar in a wok over medium heat, stirring constantly.
- Add coconut milk and salt; cook until slightly thickened and glossy.
- Stir in the cooked rice until every grain is coated.
- Continue cooking and stirring 10–15 minutes until thick and sticky.
- Transfer to a greased square dish and press into an even layer.
- Top with latik and sesame seeds; cool slightly, then cut into squares.
Notes
Store covered at room temperature 1 day or refrigerate up to 3 days.
Reheat gently in the microwave or steamer to restore softness.
Full-fat coconut milk yields the best flavor and latik.
Stir frequently once the sugar melts to avoid burning.
Reheat gently in the microwave or steamer to restore softness.
Full-fat coconut milk yields the best flavor and latik.
Stir frequently once the sugar melts to avoid burning.