Easy Biko Recipe. Have you ever tried Biko? It’s a mouth-watering traditional Filipino dessert made with glutinous rice, creamy coconut milk, and rich brown sugar. Trust me, one bite of this sweet and sticky rice cake will transport you to the tropical paradise of the Philippines.
You may also like these 6 Filipino Rice Recipes, 21 Filipino Desserts, and Bibingkang Malagkit.
What is Biko
Biko is a traditional rice cake in Filipino cuisine made from glutinous rice (malagkit), coconut milk, and brown sugar. It is a popular kakanin (native delicacy) enjoyed during special occasions like fiestas, celebrations, and family gatherings.
Biko is well-known in the Philippines for its delicious and sweet Flavor. It has a sticky and chewy texture, combined with the rich taste of coconut, making it a favorite among Filipinos. You can find and enjoy Biko all over the country, as it is commonly prepared in households and sold by street vendors and local markets. Additionally, it is usually topped with latik, a reduction of coconut cream until it forms solid golden-brown bits.
Difference between Biko and Sinumani
The main difference between biko and Sinukmani lies in the regions where they are commonly known by those names. In some areas, particularly in Southern Luzon, Biko is called Sinukmani. However, the ingredients and preparation are very similar, with both dishes being made from glutinous rice, coconut milk, and sugar. The variations in naming are often regional and still use the same recipe and ingredients.
Ingredients for this Easy Biko Recipe
- Glutinous rice (malagkit)
- Coconut milk
- Unrefined Brown sugar
- Salt
- Banana leaves, cleaned and cut into rectangles (for lining the pan)
- Latik (optional for topping)
Easy Biko Recipe
- Rinse- Rinse the glutinous rice and ensure that you drain excess water by using a strainer. Place the glutinous rice in the Instant Pot or rice cooker and cook according to instructions.
- Prepare the Sugar Mixture– Put the unrefined brown sugar and coconut milk in a large cooking pan. Stir on medium heat until the sugar dissolves. Stir continuously to avoid burning.
- Combine Rice and Sugar Mixture- add the salt and set aside a cup. Once the rice is cooked, add it to the coconut mixture until it is coated.
- Line the bottom of the pan with banana leaves. This adds a distinct flavor to the bike and prevents it from sticking to the pan.
5. Transfer the rice and sugar mixture to the lined pan, spreading it evenly. Pour the reserved coconut mixture over the rice spread on top and broil
How Do you Store it?
Keep in mind that while refrigeration and freezing can extend the shelf life of Biko, the texture may change slightly upon reheating. It’s always best to consume Biko for the freshest taste and texture within a few days of making it. To store Biko and keep it fresh for a more extended period, follow these guidelines:
Refrigeration:
- Allow the Biko to cool completely before storing it.
- Cut the Biko into serving-sized portions.
- Place the sliced Biko in an airtight container or wrap it tightly with plastic wrap.
- Store the Biko in the refrigerator.
- Biko stored in the refrigerator can last for about 4-5 days.
Freezing (for more extended storage):
- Similar to refrigeration, let the Biko cool completely.
- Cut it into serving-sized portions.
- Wrap each portion tightly with plastic wrap, then place them in a resealable plastic bag or an airtight container.
- Ensure that the container is labeled to indicate its freshness.
- Frozen Biko can be stored for up to 2-3 months.
- When ready to eat, thaw the Biko in the refrigerator overnight or reheat it gently in the microwave.
Tips
Avoid Moisture-Moisture can affect the texture of the Biko. Ensure the storage container is airtight to prevent the rice cake from drying or absorbing unwanted odors from the refrigerator.
Reheating- To reheat refrigerated Biko, you can briefly microwave individual portions or steam them to warm them. For frozen Biko, thaw it in the refrigerator overnight and reheat it as mentioned above.
Easy Biko Recipe
Equipment
- Baking Pan
- cooking pan
Ingredients
Rice in Ingredients
- 2 cups glutinous rice
- 2 1/2 cups water
Sauce
- 1 can 13. 5 fl oz coconut milk
- 2 cup Unrefined Brown Sugar
- 1/2 teaspoon salt
Instructions
- Rinse- Rinse the glutinous rice and ensure that you drain excess water by using a strainer. Place the glutinous rice in the Instant Pot or rice cooker and cook according to instructions. You can also cook the rice stove top as shown in the video.
- Prepare the Sugar Mixture– Put the unrefined brown sugar and coconut milk in a large cooking pan. Stir on medium heat until the sugar dissolves. Stir continuously to avoid burning.
- Combine Rice and Sugar Mixture- add the salt and set aside a cup. Once the rice is cooked, add it to the coconut mixture until it is coated.
- Line the bottom of the pan with banana leaves. This adds a distinct flavor to the bike and prevents it from sticking to the pan.
- Transfer the rice and sugar mixture to the lined pan, spreading it evenly. Pour the reserved coconut mixture over the rice spread on top and broil until charred on top.
How to Cook Glutinous Rice in the Instant Pot
- Rinse the rice and ensure that the water is entirely drained by straining it.
- Put the Glutinous rice in the inner pot and add the water.
- Cover with a pressure cooker lid and set the pressure to HI. Set the timer to seven minutes and quickly release when done. Add the rice to the sauce.
Video
Nutrition
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
Shobelyn Dayrit says
Let me know.
Brigida says
Thank you for sharing, I just tried this recipe and i hope it turns out good, it’s still in the oven though so I’m crossing my fingers cause this is my first time too
CeeDee says
I make biko frequently, & use my rice cooker to cook the sweet rice. If your cooker has a steam setting, use it instead of regular ‘cook.’ Steam cooks at a slightly lower temp & slightly slower. But the rice will fully cook once you add it to the hot liquid & broil it,
Anonymous says
Yes you can cook malagkit in the rice cooker just like regular rice but slightly less water. Cook it in water only. The coconut milk will make it too heavy for the rice cooker and it will not cook it properly.
Shobelyn Dayrit says
Hi, Maria. Thank you for visiting the blog. I used the standard measuring cup,so it is bigger than the rice cooker cups. I have not used rice cooker to pre cook the sticky rice, so I am not sure how it will work. But, I think it will still work out, I am afraid though, the rice cooker will have trouble cooking it, since it’s a sticky rice- don’t fully cook the sticky rice and move on the next process. If you try it, let me know how it turns out. Thank you.
maria ford says
hi! i would like to try your recipe. i do have a question though… can i cook the rice in a rice cooker? and if so, do i wait until it’s fully cooked? also, when you say 4 “cups”, is that a standard measuring cup or the rice cup that comes with the rice cooker? or are they even the same measurement? my rice cup seems smaller than the standard measuring cup…
Shobelyn Dayrit says
Try it. It is simply delicious Filipino dessert.
2pots2cook says
This is unknown to me but as I read the ingredients it must be Heaven ! Pinning ! Thank you so much !