Ratings – 4.5/5
Baking Time – 25 to 30 minutes
Total Time – 50 to 60 minutes
Serving Portions – 6 to 9 servings
The most authentic Biko recipe you have been searching for is just right here. If you don’t have much of a sweet tooth, then this dessert is made just for you. Chewy, sticky and tasty, Biko Filipino happens to be a famous dessert dish in the Philippines. Sweet rice cake baked with rich caramel syrup! We bet you won’t be able to resist this Filipino delicacy.
Invention Of Biko Recipe
- Origin – The very recipe of biko comes from the Philippines cuisine. In the Hokkien language, bi translates to rice, while ko means cake. Speaking of the origin, Biko Filipino is a dessert that reflects how the Chinese immigrants influenced Philippine cuisine. It is basically a sweet and chewy rice cake, normally made with 3 ingredients.
- Inspiration – As per our research, Biko Filipino is very much inspired by traditional Filipino rice cooking practices! It was mainly prepared to showcase the abundance of rice and coconut in the Philippines. Originally, this yummy dessert dish was made to use up the staple ingredients. But now, it has become a symbol of Filipino hospitality.
- Popularity – Biko Filipino is extremely popular in and around the Philippines. This decadent rice cake is mostly toppled up with coconut curds or a delish caramel syrup. Nowadays, this yummy dessert recipe is also sometimes sold as suman. You can easily find this in any store out there.
If you are looking to make a dessert with only three ingredients, then this is the time for you to fire up your kitchen! On popular demand, here is our version of the Biko recipe with a rich and tasty caramel syrup.
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Biko Filipino Ingredients
- 2 cups of Glutinous Rice
- 3 cups of canned Coconut milk
- 1 cup of dark brown sugar
- 2 pandan leaves
- 1 cup of water
How To Make Biko? Step-By-Step Guide
Step 1
To begin the Biko recipe, first things first, properly wash and drain your Glutinous Rice. Wash the rice until the water looks clear!
Step 2
Now, add your washed and drained Glutinous Rice, a cup of canned Coconut milk and a cup of water into a pot. Turn on the flame, mix it well and keep the heat between low to medium.
Step 3
Cover the pot and let your coconut rice pudding cook until the rice has properly soaked up all the coconut milk and water. Stir it once in a while to ensure the rice is not sticking to the bottom of the pot.
Step 4
Also, add 2 pandan leaves to the rice pudding. If you want, you can also cook the rice pudding without the pandan leaves. Once the rice is all cooked and you get a gooey rice pudding consistency, turn off the heat.
Step 5
Next, prepare the latik sauce to pour on top of your rice cake. In a pan, pour in at least 2 cups of coconut milk and a cup of brown sugar. Stir it continuously until all the sugar is dissolved within the coconut milk.
Step 6
Bring your sauce to a boil, keep the heat between low to medium. We are looking for a dark caramel sauce color here. It can be burnt very easily, thus make sure to keep an eye on it and stir it once in a while.
Step 7
Once your caramel syrup is ready, from the pan, take out half a cup of your prepared sauce and keep it aside. Now, in the sauce which is left in the pan, add all your cooked rice pudding. Mix everything together at low heat.
Step 8
Once your rice pudding has soaked up the caramel syrup, move ahead to the baking process. Firstly, brush or spray some vegetable oil in the baking pan. Then add your prepared rice cake mix to the pan and line it accordingly.
Step 9
Lastly to finish this Biko recipe, pour in the latik sauce over the rice cake. Set your oven temperature at 180 degrees celsius and bake this for at least 25 to 30 minutes. Once your Biko Filipino is all baked, cool it for a while and then cut small square pieces out of it.
Nutritional Value
- Calories – 500 kcal
- Total Fat – 26 grams
- Total Carbohydrate – 67 grams
- Total Sugars – 40 grams
- Protein – 9 grams
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