Learn how to cook the delicious Biko Sticky Rice Dessert! Enjoy traditional Biko Sticky Rice with coconut milk – a beloved Filipino dessert made with glutinous rice, brown sugar, and a rich coconut aroma. Perfectly sweet and chewy, it’s ideal for dessert or any festive occasion.
Biko Sticky Rice with Coconut Milk
Rice Preparation
- Start by soaking the glutinous rice in water overnight. This step is essential to ensure a perfectly chewy and sticky texture. Once soaked, drain and rinse the rice thoroughly.
Cooking the Rice:
- Set aside ¾ cup of the coconut milk for the topping. Add the remaining coconut milk and a splash of water to a large pot. Bring the liquid to a boil over low heat, then add the soaked rice. Lower the heat to medium and simmer until the rice is cooked and has absorbed most of the liquid (about 6–8 minutes).
Adding sweetness
- Once the rice is cooked, lower the heat to medium-low. Add 1 cup of brown sugar and a pinch of salt. Stir continuously until the sugar is fully dissolved and the rice takes on an irresistible caramel flavor. Cook for another 4–7 minutes, stirring constantly. The mixture should be very thick and sticky.
Let it sit.
- Preheat your oven to 175°C. Grease a baking pan and transfer the cooked rice mixture into it, spreading it out evenly. In a small saucepan, combine the reserved ¾ cup of coconut milk with the remaining ½ cup of brown sugar. Boil until the mixture thickens slightly and the sugar dissolves. Let it cool for 5 minutes, then pour it over the rice. Bake for 60–65 minutes until the topping becomes dark golden brown and slightly bubbly.
Serve & Enjoy
- Allow the Biko to cool completely so it sets properly. Once cooled, cut it into squares or diamonds and serve!
