Biko (Filipino Sticky Rice Cake)

Introduction

Biko (Filipino Sticky Rice Cake) is a beloved dessert that captures the essence of Filipino comfort food in every bite. Made with glutinous rice, rich coconut milk, and a sweet, caramelized topping, this dish is a perfect combination of chewy, creamy, and sweet. The coconut milk gives it a rich, smooth texture, while the brown sugar and glutinous rice create a dense, satisfying base. The topping, often made from coconut milk and sugar, forms a thick, sticky layer that adds sweetness and texture, making every bite a perfect balance of flavors.

I first encountered Biko at a family gathering, where it was served alongside other Filipino delicacies. The warmth of the cake, combined with the aromatic scent of coconut and brown sugar, immediately transported me to a place of comfort. The sticky, golden-brown topping is the star of the dish, as it caramelizes to perfection, giving each serving an extra dose of sweetness that melds beautifully with the rice underneath.

Biko is a dessert that makes any occasion feel special. It’s perfect for celebrating holidays, family get-togethers, or simply satisfying a sweet craving. Whether you enjoy it warm or at room temperature, its chewy texture and sweet, coconutty flavor make it a dessert that’s both nostalgic and deeply satisfying. If you’ve never tried it, Biko is a must-try Filipino treat that will have you coming back for seconds every time.

Perfect for:

Filipino holidays and celebrations
Family gatherings and potlucks
Sweet tooth cravings
Traditional Filipino cuisine lovers
Those seeking a unique, sweet dessert

Why You’ll Love This Recipe

Sweet and Savory: The combination of rich coconut milk and brown sugar offers a perfect balance of sweetness with a hint of savory flavor.
Chewy and Comforting: The sticky rice gives Biko its signature chewy texture that’s both satisfying and indulgent.
Traditionally Filipino: Enjoy a classic dessert that’s a staple at Filipino gatherings and celebrations.
Easy to Make: Simple ingredients and an easy preparation process make this a beginner-friendly recipe.
Perfect for Sharing: This dish is typically served in large portions, making it great for sharing with family and friends.

Preparation and Cooking Time

Total Time: 1 hour 30 minutes
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Servings: 10-12 servings
Calories per serving: Approximately 250-300 calories

Ingredients

For the Sticky Rice:

2 cups glutinous rice (sweet rice)
1 ½ cups water (for cooking rice)
1 ½ cups coconut milk
1 cup brown sugar
¼ teaspoon salt

For the Topping:

1 cup coconut milk
1 cup brown sugar
1 tablespoon butter

Ingredient Highlights:

Glutinous Rice: The main ingredient, this rice has a sticky texture when cooked, which is key to the signature texture of Biko.
Coconut Milk: Adds richness and depth of flavor, contributing to the creamy consistency of the cake.
Brown Sugar: Gives the Biko its deep, caramel-like sweetness and rich color.
Butter: Used in the topping to give it a glossy, smooth finish and enhance the flavor.

Step-by-Step Instructions

Cook the Sticky Rice:

Rinse the Rice: Rinse the glutinous rice under cold water until the water runs clear to remove excess starch.
Cook the Rice: In a large pot, combine the rinsed rice and 1 ½ cups of water. Bring to a boil, then lower the heat and cover the pot. Simmer for 10-15 minutes, or until the rice is tender and the water has been absorbed.
Add Coconut Milk and Sugar: Once the rice is cooked, stir in the coconut milk, brown sugar, and salt. Continue cooking over low heat, stirring occasionally, until the mixture thickens and becomes sticky. This should take about 10 minutes.

Prepare the Topping:

Make the Topping: In a separate saucepan, combine the coconut milk, brown sugar, and butter. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly.
Simmer the Topping: Let the mixture simmer for about 5 minutes until it has a syrupy consistency. Remove from heat.

Assemble the Biko:

Transfer to a Dish: Once the rice is sticky and the sugar has dissolved, transfer the mixture into a greased 9×13-inch baking dish or any similar-sized dish. Spread the rice evenly.
Pour the Topping: Pour the prepared topping over the sticky rice, spreading it evenly to coat the top.
Bake the Biko: Preheat your oven to 350°F (175°C) and bake for 20-30 minutes, or until the topping is golden brown and slightly caramelized.

Serve and Enjoy:

Cool and Slice: Allow the Biko to cool for about 15 minutes before slicing into squares. The rice will firm up as it cools, making it easier to cut.
Serve: Serve at room temperature or chilled.

How to Serve

As a Dessert: Serve as a sweet treat at the end of a meal or during snack time.
With Tea or Coffee: Pair with a hot cup of tea or coffee for a delightful afternoon snack.
For Special Occasions: Biko is traditionally served during Filipino celebrations like birthdays, Christmas, and New Year’s.
In Small Portions: Cut into small squares or bite-sized pieces for easy serving at parties or gatherings.

Additional Tips

Do Not Overcook the Rice: Be careful not to overcook the rice when initially cooking it. It should be tender but not mushy.
Use Fresh Coconut Milk: For the best flavor, use fresh or canned coconut milk (not the boxed variety).
Adjust the Sweetness: Feel free to adjust the amount of brown sugar in the rice and topping to suit your taste preferences.
Reheat Leftovers: If you have leftovers, reheat them gently in the microwave or oven, covered with foil to prevent the top from drying out.
Check Consistency: The rice should be sticky but not overly wet. If it’s too liquidy, let it cook a little longer before transferring it to the baking dish.

Recipe Variations

Biko with Langka (Jackfruit): Add chopped jackfruit to the rice mixture for a tropical twist.
Biko with Ube: Stir in mashed ube (purple yam) for a colorful variation.
Biko with Coconut Flakes: Add toasted coconut flakes to the rice mixture or sprinkle on top for added texture.
Biko with Cheddar Cheese: For a sweet-salty variation, top the Biko with shredded cheddar cheese before baking.
Vegan Biko: Omit the butter and use a dairy-free butter alternative for a vegan-friendly version.
Biko with Mango: Top the Biko with fresh mango slices for a fruity contrast.
Biko in Individual Servings: Make mini servings in muffin tins for a fun, portable version of Biko.
Biko with Brown Butter: Replace regular butter with brown butter for a nuttier flavor.
Biko with Condensed Milk: Add a little sweetened condensed milk for extra creaminess.
Biko with Corn: Add whole corn kernels to the rice for a savory-sweet twist.

Freezing and Storage

Storage: Store Biko in an airtight container at room temperature for up to 3 days.
Refrigeration: It can be refrigerated for up to 1 week.
Freezing: Biko can be frozen in individual portions for up to 2 months. Thaw at room temperature before serving.

Special Equipment

Large Pot: To cook the rice and mix in the coconut milk and sugar.
Saucepan: For making the coconut topping.
Baking Dish: A 9×13-inch baking dish works well for this recipe.
Wooden Spoon: For stirring the sticky rice and topping mixtures.
Grease or Parchment Paper: To prevent the rice from sticking to the baking dish.
Knife: For slicing the Biko once it has cooled.

FAQ Section

Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for achieving the sticky texture that makes Biko unique.
Can I use white sugar instead of brown sugar?
While brown sugar is traditional and adds a rich flavor, white sugar can be used as a substitute.
Is Biko gluten-free?
Yes, Biko is naturally gluten-free as it uses glutinous rice.
Can I make Biko without coconut milk?
Coconut milk is a key ingredient for flavor, but you can try substituting it with whole milk or a milk alternative, though the flavor will be different.
Can I freeze Biko?
Yes, Biko can be frozen in an airtight container. Allow it to cool completely before freezing.
How do I store leftover Biko?
Keep it in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week.
Can I make Biko in advance?
Yes, you can make it a day ahead. Store it in the refrigerator and let it come to room temperature before serving.
How can I make Biko more firm?
If the Biko is too soft, let it cool longer or bake it for a few more minutes to set the rice.
What is the texture of Biko supposed to be like?
The texture should be sticky and chewy, with a soft rice base and a caramelized topping.
Can I add other toppings to Biko?
Yes, you can add other toppings like toasted nuts, sesame seeds, or even a drizzle of condensed milk.

Conclusion

Cranberry Feta Pinwheels with Cream Cheese are a perfect combination of sweet, savory, and creamy flavors, making them an irresistible snack or appetizer. The rich cream cheese provides a smooth, tangy base that balances beautifully with the tangy feta and the burst of sweetness from the cranberries. The delicate, flaky puff pastry wraps everything together in a warm, golden bite-sized treat.

What makes this recipe truly standout is its simplicity and elegance. It’s a breeze to make, yet it looks and tastes like something you’d find at a high-end café or catered event. Whether served at a holiday gathering or enjoyed as an afternoon snack, these pinwheels will undoubtedly be the star of the show.

I’m sure once you try these Cranberry Feta Pinwheels, they’ll become a go-to favorite for any occasion. Enjoy crafting these delicious, crowd-pleasing treats! Don’t forget to share your creations and tag me—I’d love to see how you make them your own! Happy snacking!