Filipino Sticky Rice Cake Recipe

With only a few ingredients, this caramelized Filipino rice cake, or Biko, is rich and decadent.

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Serves
12
Total Time
65
Prep Time
10
Cook Time
55

Ingredients

  • null 1 1/2 cup canned coconut milk
  • null 1 1/2 cup water
  • null 2 cups RiceSelect® Sushi Rice
  • null 1/2 tsp salt
  • null 2 cups canned coconut cream
  • null 1 cup packed dark brown sugar
  • null 2 tsp vanilla extract
  • null 1/4 tsp salt

Instructions

  1. Rice Base: Preheat oven to 350°F. Grease 9-inch square baking pan; set aside.
  2. In medium saucepan, bring coconut milk and water to boil. Stir in rice and salt. Reduce heat to low. Cover and cook for 20 minutes or until most of the liquid is absorbed.
  3. Coconut Caramel: Meanwhile, in medium saucepan set over medium-high heat, combine coconut cream and brown sugar. Cook, stirring often, for 15 to 20 minutes or until thickened and syrupy. Stir in vanilla and salt.
  4. Reserve 1/2 cup Coconut Caramel for topping. Mix remaining Coconut Caramel into rice. Transfer rice mixture to prepared pan; smooth top. Spread reserved coconut caramel over top.
  5. Bake for 20 to 25 minutes or until top is dark golden brown and bubbly. Let cool completely; cut into squares.
  6. Tip: As a variation, garnish with toasted coconut, a drizzle of melted dark chocolate or a sprinkle of flaked sea salt.