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+ servings

Biko Kulubasa - Rice Coconut Cake with Squash

Biko Kulubasa is a classic Filipino rice cake cooked with coconut and kabocha squash or kalabasa as known in the Philippines. I have seen this version of biko often in Kapampangan households among the many kakanins (rice-coconut cakes) served during the holidays. I remember it fondly as a gift given to my parents by friends and family. It was that memory that made me want to recreate the hearty, filling biko for my family at Christmas. This was adapted from my cookbook "How to Cook Philippine Desserts, Cakes and Snacks" (Amazon.com) and is a recipe by Elizabeth Ann Quirino. Serves 6.
Cook Time1 hour
Total Time1 hour
Course: Breakfast, Brunch, Dessert, Merienda, Snack
Cuisine: American, Asian, Filipino
Keyword: Biko Kulubasa
Servings: 6 people
Calories: 152kcal
Author: Elizabeth Ann Besa-Quirino

Equipment

  • Mixing bowls - small and large
  • Large skillet or Wok: 12 to 14 inches diameter
  • Baking pan - 8 x 8 inches; or 9 X 11 inches
  • Small saucepan

Ingredients

  • 1 1/2 cups sweet rice or Filipino malagkit
  • 1 can (14 oz.) coconut cream, divided; half can for squash; rest for latik
  • 3 cups cold water for soaking rice overnight; add more water if needed; rice grains must be submerged
  • 1 cup mashed kabocha squash
  • 1 can (14 ounces) coconut milk
  • 3/4 cup brown sugar
  • 1/4 teaspoon salt
  • 2 to 3 Tablespoons coconut oil use 1 Tablespoon for skillet
  • 1 teaspoon unsalted butter softened at room temperature

Instructions

  • The night before: In a small bowl, combine the sweet rice grains (uncooked) and water enough to cover it. Cover the bowl and refrigerate the rice grains at least 6 hours or overnight.
  • The following day, prepare the kabocha squash: Blanch half of a squash in water over high heat for 5 to 6 minutes. The inside skin should be soft enough to manage. Scrape off the seeds. Cut the inside orange flesh into cubes, then mash it till you have about one cup for this recipe. Set aside.
    *Note: use excess squash for vegetable dishes.
  • In a small saucepan, over medium heat, combine the mashed squash and ½ can of coconut cream. Simmer for 5 to 6 minutes. Turn off heat and set aside.
  • Take the pre-soaked rice grains and drain the water. Using a large skillet, over medium high heat, add one tablespoon of coconut oil. When skillet is heated up after 1 minute, combine the rice grains, coconut milk, brown sugar and salt. Blend well.
  • After about 10 minutes, the rice grains would have puffed up and grown larger. Keep stirring as you add the mashed squash-coconut cream mixture. Incorporate ingredients well.
  • If skillet has become too hot, lower heat to a simmer so mixture does not burn. Stir and cook till mixture thickens for about 6 to 7 minutes more.
  • Preheat the oven to 375 F. Grease with 2 Tablespoons coconut oil an oven-proof baking pan (8 x 8 inches).
  • Transfer the entire rice-squash mixture to the greased baking pan. Dot the top with a teaspoon of butter all over. Bake at 375 F for 35 minutes. Test if done by sticking the tip of a small knife at the center. If knife comes clean, and biko is firm, then it’s cooked.
  • Let the biko cool on the counter for 5 to 10 minutes. Then sprinkle the latik over the biko or serve the coconut sprinkles on the side.
  • How to make the Latik: In a small sauce pan, over medium heat, add the ½ can of coconut cream. Stir the coconut every now and then. Be attentive to the sauce pan. The white liquid will transform to solid, brown sprinkles in about 20 to 25 minutes. Remove from heat. Use these latik for the biko topping or for other kakanins. Latik can be stored in the refrigerator for about one week.
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Nutrition

Serving: 1g | Calories: 152kcal | Carbohydrates: 27g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 37mg | Sugar: 27g | Vitamin A: 20IU | Calcium: 23mg | Iron: 0.2mg