Biko (Filipino Sticky Rice Cake) by @le.renard.et.les.raisins

1h32

12 servings

🍚

540 g

Glutinous rice

🥥

800 ml

Coconut milk

🍬

200 g

Brown sugar

🧂

1 pinch

Salt

💧

240 ml

Water

  1. Soak
    • Glutinous rice
    • Water

    The day before, soak the glutinous rice in a large amount of cold water.

  2. Drain
    • Glutinous rice

    On the day, drain and rinse the rice.

  3. Combine
    • Coconut milk
    • Water
    • Brown sugar

    In a saucepan, combine 620ml of coconut milk, 240ml of boiling water, 100g of sugar and the salt, and heat over medium-high heat.

  4. Simmer
    • Glutinous rice
    • Coconut milk

    When the milk simmers, add the rice and stir constantly for about 7 minutes until the rice is cooked.

  5. Pour
    • Glutinous rice

    Pour the rice into a baking dish lined with parchment paper (20x26cm).

  6. Preheat

    Preheat the oven to 180°C.

  7. Pour
    • Coconut milk
    • Brown sugar

    In the saucepan, pour the remaining 180ml of coconut milk with the remaining sugar, bring to a boil while stirring, then lower to medium heat and let it thicken for about 5 minutes.

  8. Pour
    • Coconut milk
    • Brown sugar
    • Glutinous rice

    Pour the thickened coconut mixture over the rice in the dish.

  9. Bake

    Bake for 1 hour.

  10. Step

    Turn off the oven and leave the biko inside for another 5 to 10 minutes.

  11. Cool

    Let it cool partially before serving.

Biko (Filipino Sticky Rice Cake) by @le.renard.et.les.raisins

1h32

12 servings

🍚

540 g

Glutinous rice

🥥

800 ml

Coconut milk

🍬

200 g

Brown sugar

🧂

1 pinch

Salt

💧

240 ml

Water

Preparation Steps

  1. Step 1/11

    The day before, soak the glutinous rice in a large amount of cold water.

    🍚Glutinous rice
    💧Water

  2. Step 2/11

    On the day, drain and rinse the rice.

    🍚Glutinous rice

  3. Step 3/11

    In a saucepan, combine 620ml of coconut milk, 240ml of boiling water, 100g of sugar and the salt, and heat over medium-high heat.

    🥥Coconut milk
    💧Water
    🍬Brown sugar
    🧂Salt
    🍲Saucepan

  4. Step 4/11

    When the milk simmers, add the rice and stir constantly for about 7 minutes until the rice is cooked.

    🍚Glutinous rice
    🍲Saucepan
    🥄Spoon

  5. Step 5/11

    Pour the rice into a baking dish lined with parchment paper (20x26cm).

    🍚Glutinous rice
    🍳Baking dish
    📜Parchment paper

  6. Step 6/11

    Preheat the oven to 180°C.

  7. Step 7/11

    In the saucepan, pour the remaining 180ml of coconut milk with the remaining sugar, bring to a boil while stirring, then lower to medium heat and let it thicken for about 5 minutes.

    🥥Coconut milk
    🍬Brown sugar
    🍲Saucepan

  8. Step 8/11

    Pour the thickened coconut mixture over the rice in the dish.

    🥥Coconut milk
    🍬Brown sugar
    🍳Baking dish

  9. Step 9/11

    Bake for 1 hour.

    🍳Baking dish

  10. Step 10/11

    Turn off the oven and leave the biko inside for another 5 to 10 minutes.

    🍳Baking dish

  11. Step 11/11

    Let it cool partially before serving.

Composition

Ingredients

Types

Grains, Plant-based milk, Sweeteners, Spices, Liquids

Ingredients

Glutinous rice, Coconut milk, Brown sugar, Salt, Water

Notes

Glutinous rice (soaked overnight in cold water, then drained and rinsed), Coconut milk (2 cans of 400ml, split into 620ml for cooking the rice and 180ml for the topping), Brown sugar (whole/raw brown sugar such as cassonade, split 100g for the rice and the rest for the topping), Water (boiling, added to the coconut milk when cooking the rice)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Sodium, soy-free, Gluten-Free

Calories

230 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 38g, Fat: 8g, Fiber: 1g, Sugars: 16g

Nutritional Information

Minerals

Sodium: 60mg, Iron: 0.8mg, Manganese: 0.6mg, Potassium: 110mg

Vitamins

Vitamin B6: 0.05mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 12 minutes

Overall

1 hour 32 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Saucepan, Baking dish, Parchment paper, Spoon

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday Treat, Fiesta Dessert, Potluck / Merienda

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Filipino

Geographic

Philippines, Southeast Asia

Various

Aspect

Texture

Sticky, Chewy, Gooey, Dense

Flavors

Sweet, Caramelized, Coconutty, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated storage : several days (wrapped in plastic film,slightly reheat before serving for best texture)