Biko – Filipino Sticky Rice Cake

Ingredients: (Makes 10 Squares)

• Coconut Milk 1 tins
• Glutinous Rice 380g or 13.5oz
• Brown Sugar 250g or 8.8oz
• Water 120g or 4.2oz
• Salt ½ tsp

Instructions:

Soak the glutinous rice in cold water overnight. Drain and rinse before cooking.

Set aside 100ml / 3.5 fl oz) of coconut milk for the topping. In a large pot, bring
300ml coconut milk and 120ml water to a gentle boil. Add the soaked rice and
simmer on medium heat for 6–8 minutes, stirring regularly.

Lower heat to medium-low. Stir in 150g (5.29oz) brown sugar and salt. Cook for 4–7
minutes, stirring until mixture is sticky and well combined.

Preheat oven to 180°C / 350°F. Spread rice mixture evenly into a greased or lined
dish.

In a small saucepan, combine the remaining coconut milk and 100g (3.5oz) brown
sugar. Simmer for 3–5 minutes until thickened. Let cool for 5 minutes and pour
over the rice layer.

Bake at 180°C / 350°F for 60–65 minutes, until top is golden and slightly crisp. Let
cool completely. Cut into squares or diamonds to serve.

Nutrition Facts:

• Calories:296.8Cal
• Protein: 3.6g
• Carbs: 57.4g
• Fat: 5.9g