Biko: Filipino Sticky Rice Cake
📸 Photo courtesy of @FilipinoFoodCrawl & @shootdelicious
We’re bringing you all things rice, including our take on Biko!
Biko is a sweet Filipino rice cake made with coconut milk, sugar, and sticky rice. Variations can include ube, white sugar, brown sugar, coconut palm sugar, jackfruit, bananas, and latik (toasted coconut cream).
Our version includes coconut palm sugar, coconut milk, blowtorch charred jackfruit (langka), and sticky rice cooked in a traditional bamboo basket.
- 2 cups of cooked sticky rice (you can use any variation)
- 4 cups coconut milk
- 2 cups coconut palm sugar
- 1-2 pinches of salt
- 1/2 can of sweet jackfruit*
*Use green or young jackfruit, but make sure to get the can with syrup. If you are unsure, check the nutrition label - you will see sugar listed in the ingredients as well as under the "total sugar" in grams.
- Cook sticky rice: Click here to learn how to cook sticky rice in a traditional sticky rice basket *Use all white sticky rice if you don't want a purple tint
- Drain and slice sweet jackfruit into strips.
- Combine coconut milk and coconut palm sugar in a pan and stir on medium to low heat until coconut milk comes to a simmer.
- Toss in 1/2 of the jackfruit strips (save the other half for topping) and stir.
- Once the coconut milk mixture thickens into sauce, toss in your sticky rice and your salt.
- Mix until coconut milk is absorbed by the sticky rice.
- Plate in a heat resistant pan, top with remaining jackfruit.
- Now the extra fun part! Just like a creme brûlée, take your blow torch and torch your jackfruit toppings until they become slightly charred. Serve and enjoy!