Monday’s Menu: Biko (Filipino Sticky Rice Cake)

Recipe altered by Fauve Dela Cruz from Maryanne Cabrera of thelittleepicurean.com (August 1, 2017)

Shared 5/27/24

In celebration of Asian American, Native Hawaiian, and Pacific Islander (AANHPI) Month, this week’s Monday’s Menu recipe shines a spotlight on Biko, a cherished Filipino dessert. Biko is a deliciously sweet sticky rice cake, typically made from glutinous rice, coconut milk, and brown sugar, and often topped with latik (fried coconut milk curds) for an extra touch of indulgence. Added bonus is that it is also naturally vegan and gluten-free!

This hearty treat is a staple during Filipino festivities and potlucks, and it’s a go-to afternoon snack/dessert in our household. Growing up as a first-generation Filipino-American in a predominantly white suburban neighborhood in Pennsylvania, my parents filled our kitchen with the comforting aromas of simmering adobo, pancit on the stove, and the sweet scent of steamed puto.

My mother and father prepared these dishes for playdates and potlucks, where they stood out among the pasta salads, brownies, and casseroles. Friends, initially hesitant, soon came back for seconds and thirds, delighted by the vibrant flavors and the stories behind each dish.

As a child, I took immense pride in sharing our culture through food.

Now, as a mother of four with children embodying both white American and Filipino heritage, I love continuing this tradition. At more potlucks than I can count, I now watch my children offer our family’s favorites with the same pride I once had. And while I love introducing my children to delicious dishes from all cultures, I always ensure our kitchen is still filled with the same comforting aromas of my childhood.

Here’s my family’s favorite biko recipe:

Ingredients:

  • 4 cups glutinous rice
  • 3- 14 oz cans of full-fat coconut milk
  • 1 ½ cup water
  • 1 ¼  cups coconut sugar
  • ¼ teaspoon kosher salt
  • 2 tsp vanilla extract

Instructions:

  • Place rice in a large bowl. Cover with cool water and soak overnight. Drain and rinse rice. Drain and set aside.*
  • Preheat oven to 350° F. Generously oil an oven-safe 9×13-inch casserole pan.
  • Combine ¾ cup of coconut milk and ½ cup of coconut sugar in a small sauce pot. Heat until the sugar has dissolved. Remove from heat and add 1 tsp vanilla extract. Set aside.
  • Pour the remaining coconut milk and 1 ½ cups water into a large sauce pot. Set over medium heat and cook until mixture begins to simmer. Add drained rice. Stir often, making sure rice does not burn along the sides of the pot. Continue to cook over medium heat for 5-8 minutes until rice has soaked up most of the liquid.
  • Reduce heat and add 3/4 cup coconut sugar, 1 tsp vanilla extract, and salt to the rice mixture. Continue to cook, for another 5-8 minutes, stirring often. Taste a small amount of rice to check it is cooked through. At this point, the mixture should be thick and sticky. Transfer the cooked rice mixture to the prepared pan. Spread into an even layer.
  • Gently pour coconut milk/coconut sugar sauce over the entire rice mixture.
  • Bake for 1 hour, until the coconut sugar topping has thickened and is bubbling. Allow to cool slightly before serving. The caramel topping will be very hot. Serve while still warm plain or with fresh mangoes! Enjoy!

Please stop by for tea on Thursday, May 23rd (1:30-3pm at CCL) for a taste of some freshly made biko!

Ingat (“take care” in Filipino Tagalog),

Fauve

Cabrera, M. The Little Epicurean. 2023, https://www.thelittleepicurean.com/biko-filipino-sticky-rice-cake/

If you have a recipe you would like to share, please reach out to shelby@cclyme.org. 

Shelby Wood
Manager of Program Development
CommunityCare of Lyme
Shelby@cclyme.org
802-468-7776