Biko (Sticky Rice Cake with Latik Curds)
Soft, chewy Filipino sticky rice cake with coconut milk and sugar, topped with crispy latik.
Servings 16
Calories 137kcal
Cost $10-$12
Equipment
- Pot or rice cooker
- Non-stick pan or wok (for biko)
- Wide pan (for latik)
- Tray or plate (lined with banana leaves, optional)
Ingredients
For the Biko:
- 2 cups glutinous rice
- 1 cup water (for cooking rice)
- 2 (13.5 oz each) cans coconut milk (about 3 cups) divided
- 8 ounces panutsa chopped (sub: dark brown sugar)
- ½ teaspoon anise seeds (optional)
- A pinch of salt
For the latik:
- 1 (13.5-oz) can coconut milk or cream
Instructions
- Rinse the rice. Cook with water, 1 cup coconut milk, and a pinch of salt until the liquid is absorbed. Remove the lid and let cool.
- Cook 1 can coconut milk until the oil separates and the curds turn golden. Strain, saving both the latik and oil.
- Soften banana leaves over a flame. Line a tray and brush with latik oil.
- Combine the remaining coconut milk, another can of coconut milk, panutsa, anise seeds, and a pinch of salt in a pan. Bring to a boil and cook for about 15 minutes, until slightly thickened.
- Add the rice. Cook over medium heat for about 20 minutes, stirring constantly, until thick and sticky.
- Spread in the prepared tray, smooth the top, and brush with latik oil. Let cool slightly, then slice and top with latik.
Video
Notes
- Glutinous rice: Also called malagkit or sticky rice. Makes biko soft and chewy.
- Coconut milk: Fresh or canned works. Coconut cream makes it thicker.
- Panutsa: Cane sugar with a caramel taste. Dark brown sugar or muscovado also works.
- Anise seeds: Add a mild licorice taste. Use ginger, vanilla, or pandan instead, or leave out.
Nutrition
Calories: 137kcal | Carbohydrates: 31g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 19mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0.2IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg