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Biko Rice Cake

Biko, also known as bico, is the classic Filipino rice cake or kakanin which consists of malagkit (sweet rice), coconut milk and cream, sugar and a pinch of salt. The thick rice grains are soaked in water for several hours and refrigerated, then cooked and baked in coconut. The rich sweet coconut glaze topping tempts you to indulge even more. This rice cake is hefty and filling, and ideal for desserts or merienda snacks. This is a recipe inspired by Stella Chiu Freund for The Quirino Kitchen by Elizabeth Ann Quirino.
Prep Time1 day
Cook Time40 minutes
Total Time1 day 40 minutes
Course: Dessert, Merienda, Snacks
Cuisine: Asian, Filipino
Keyword: Biko Rice Cake
Servings: 6 people
Calories: 225kcal
Author: Elizabeth Ann Quirino

Equipment

  • Medium-sized mixing bowls
  • Medium-sized saucepan
  • Large saucepan or wok - 12 inches diameter
  • Baking pan - 8 x 8 inches; or 9 X 11 inches

Ingredients

For the caramel glaze

  • 1 cup brown sugar
  • 2 Tablespoons honey
  • 2 Tablespoons unsalted butter, softened
  • ½ cup coconut cream, canned
  • ¼ cup coconut jam
  • ½ teaspoon salt
  • ¼ cup dessicated coconut, toasted; for topping

For the Biko Rice Cake

  • cups malagkit (sweet rice) rice grains, soaked in water;
  • 1 (14 ounce) can coconut milk
  • ½ cup granulated sugar
  • ¼ teaspoon salt

Instructions

To make the caramel glaze:

  • In a small saucepan, over medium heat, combine the brown sugar, honey and butter.
    Stir and cook till sugar melts, stirring till smooth.
  • Pour the coconut cream, and add the coconut jam, and salt.
    When liquid starts to bubble, check to see if the glaze is thick, creamy and spreadable.
    Remove saucepan from the heat and set aside.

To make the Biko Rice Cake:

  • At least 6 hours before cooking, or overnight:
    Soak the malagkit rice grains in a medium-sized bowl. Pour enough water to cover the grains.
    Cover container with foil or plastic wrap. Refrigerate for at least 6 hours or overnight
  • The day of cooking:
    Grease a baking pan with cooking spray and set aside.
    Take the soaking sweet rice out of the refrigerator. Drain and discard the liquid.
    In a large stockpot, over medium heat, combine the rice, coconut milk, granulated sugar and salt. Stir to blend ingredients.
    Keep stirring the rice mixture for 15 to 17 minutes over medium heat, till all the liquid has evaporated, and the rice gets puffy. The cooking spoon should feel heavy when stirring.
  • Preheat oven to 375 F.
    When rice has thickened and is soft, transfer it all to the greased baking pan. Spread the rice evenly with a spatula.
    Bake the biko rice at 375 F for 30 minutes.
    Insert a cake tester in the middle of the biko to check. If tester is clean, and the biko feels firm (it should not be liquid-like), slide the baking pan halfway out of the oven.
    Pour the caramel glaze all over the biko. Spread with a spatula to cover all of the top evenly.
    Using oven mitts, slide the Biko back in the oven.
  • Continue baking the Biko with the glaze for 10 minutes more.
    Then, using oven mitts, remove the Biko and let it cool on the counter.
    Sprinkle the dessicated coconut all over the top of the glaze.
    Slice the biko in individual serving sizes (around 2 x 2 inch squares). Serve while warm or at room temperature.

Cook's comments:

  • If there are leftovers, cover the biko with foil or plastic wrap and refrigerate. This keeps in the refrigerator for up to 2 to 3 days.

Nutrition

Serving: 100grams | Calories: 225kcal | Carbohydrates: 58g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Monounsaturated Fat: 0.002g | Sodium: 301mg | Potassium: 53mg | Fiber: 0.01g | Sugar: 58g | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 0.3mg