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Best Filipino Sticky Rice Cake Recipe – Quick & Delicious

Biko, or Filipino Sticky Rice Cake, is a chewy, sweet, and comforting dessert made with glutinous rice, coconut milk, and caramelized brown sugar. This traditional Filipino treat is a staple at celebrations but is so easy to make, you can enjoy it anytime! The rich coconut flavor paired with the caramel topping makes it irresistible and perfect for sharing with family and friends.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 -16 servings
Course: Dessert
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

For the Rice Base:
  • 4 cups glutinous rice
  • 5 cups full-fat coconut milk divided
  • 1 1/2 cups water
  • 2 1/2 cups dark brown sugar divided
  • 1/2 teaspoon salt
For the Caramel Topping:
  • 3/4 cup full-fat coconut milk reserved from the 5 cups above
  • 1 cup dark brown sugar

Method
 

Soak the Glutinous Rice:
  1. Soak the glutinous rice in water overnight to achieve a sticky texture. After soaking, drain and rinse thoroughly.
Cook the Rice:
  1. In a large pot, combine 4 1/4 cups of the coconut milk (set aside 3/4 cup for later) with 1 1/2 cups of water.
  2. Bring the mixture to a gentle boil over medium heat.
  3. Add the soaked glutinous rice, stirring occasionally to prevent sticking.
  4. Reduce the heat to medium-low and let the rice simmer for 6-8 minutes, or until the liquid is mostly absorbed and the rice is fully cooked.
Add Sweetness:
  1. Lower the heat to medium-low and stir in 1 1/2 cups of dark brown sugar and the salt. Mix well until the sugar is fully dissolved.
  2. Cook the sweetened rice for another 4-7 minutes, stirring constantly, until it thickens and becomes sticky.
Prepare the Baking Dish:
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking dish or pan with butter or oil.
  3. Spread the sticky rice mixture evenly into the baking dish.
Make the Caramel Topping:
  1. In a small saucepan, combine the reserved 3/4 cup coconut milk and 1 cup of dark brown sugar.
  2. Bring the mixture to a boil, stirring frequently, until the sugar dissolves and the sauce thickens slightly.
  3. Remove from heat and let it cool for 5 minutes.
Bake the Biko:
  1. Pour the caramel topping evenly over the rice in the baking dish.
  2. Place the dish in the oven and bake for 60-65 minutes, or until the topping is golden brown and slightly crispy.
Cool and Serve:
  1. Allow the Biko to cool completely before slicing into squares or diamonds.
  2. Serve as is or pair with tea or coffee for the perfect dessert experience.

Notes

    • Soaking is key: Overnight soaking ensures the rice achieves the right sticky and chewy texture. If you’re short on time, soak for at least 4 hours.
    • Customize the sweetness: Adjust the amount of sugar in the rice and topping based on your taste preference.
    • Use fresh coconut milk: Fresh coconut milk provides the best flavor, but canned full-fat coconut milk works perfectly too.
    • Storage tips: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
    • Freezing Biko: Wrap individual portions tightly in plastic wrap, then place in a freezer-safe container. Thaw at room temperature and reheat before serving.
 

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