Classic Biko Recipe (Sticky Rice Cake)

Give this classic Filipino rice cake recipe called “Biko” a try. It is a sweet native snack made of glutinous rice, coconut milk, vanilla, and brown sugar. This traditional delicacy is beloved for its rich, chewy texture and delightful sweetness. Perfect for any occasion, biko is often served during special events such as birthdays, fiestas, and family gatherings. Its simple yet flavorful ingredients make it a favorite among both children and adults. Whether you're new to Filipino cuisine or a seasoned fan, this biko recipe is sure to impress and satisfy your sweet tooth.

This recipe for biko is very simple and beginner-friendly. No need for hassle and extra steps when you can achieve a rich taste with a few simple steps. But first, let us find out what biko is.

What is Biko?

Biko is a popular rice cake delicacy in the Philippines. This Filipino version is made from sticky rice (locally called "malagkit"), coconut milk, and brown sugar. Usually, this dish is present during special occasions such as birthdays, fiestas, or any family gatherings. Biko is a very common midday snack, while some people eat biko as a dessert due to its sweet taste.

Main Ingredients When Making Biko - Glutinous Rice, Coconut Milk, Sugar

If you are planning to make the basic biko, you will need the main ingredients listed above; otherwise, you cannot get the classic and traditional biko. In this recipe, we have added crushed peanuts; however, that step is optional. Biko in itself is very filling; some people eat it as breakfast, lunch, or dinner. It is sweet enough to be a dessert but filling enough to be the main food during primary meals throughout the day without feeling hungry.

How to Cook Glutinous Rice?

If you have not tried cooking glutinous rice before, just follow the instructions below:

1. Rinse the glutinous rice using regular cold water. Repeat the process until you achieve a clear color of the water.
2. Soak the rice in water overnight to soften the grains and reduce cooking time. Make sure the entire rice is covered in water to evenly soften the entire rice. If you don't have enough time to soak the glutinous rice overnight, you may soak it for at least 4 hours.
3. When you are ready to cook the glutinous rice, drain the soaked rice and transfer it to the steamer. Steam the rice for about 20-30 minutes, until the grains are tender and the rice is fully cooked. In this recipe, I used a rice cooker. Just use the rice-to-water ratio recommended below.

What is the Ratio of Water to Glutinous Rice?

Ideally, the rice-to-water ratio when cooking is 1:1.25 (or 1.5). Meaning, for every 1 cup of uncooked glutinous rice, add 1.25 cups to 1.5 cups of water.

Fun Facts

• Glutinous rice is also termed sticky rice, waxy rice, or sweet rice. It is very common in Asia.
• The largest biodiversity when it comes to sticky rice worldwide is in Laos.
• Glutinous rice is gluten-free. It is named "glutinous" due to its sticky, glue-like texture when cooked, but it does not contain gluten.

Tips When Making Biko

1. Make sure to stir the mixture constantly to avoid burning the bottom of the pan.
2. You can add more sugar if you want it sweeter.
3. You can also add more coconut milk if you want it creamier.
4. You can explore additional ingredients like peanuts if you want it nuttier, or more vanilla if you want it more aromatic.

Biko is a delicious and traditional Filipino rice cake that is perfect for any occasion. With its sweet and rich flavors, it is sure to be a hit whether served as a snack or dessert. This simple and beginner-friendly recipe allows you to enjoy a classic Filipino treat with minimal effort. Give this biko recipe a try and experience the delightful taste of this beloved Filipino delicacy.