Biko also known as bibingkang malagkit, is a Filipino dessert or merienda (mid-afternoon snack). Biko is a Filipino rice cake made from sticky rice, coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin, derived from the word “kanin” the Tagalog word for “rice”. Sticky rice is called “malagkit” which means sticky.
We make biko for all sorts of occasions and holidays, specially for Christmas for the traditional snack after Simbang Gabi (Midnight Mass). Like the other recipes in my Merienda Series like Bibingka Galapong and Puto Cheese it’s sold outside the church right after the mass to enjoy with coffee, tea or juice.
You can put toppings in your biko like ground peanuts or desiccated coconut and you can pair it with Lemon Grass Ginger Iced Tea.
If you’re looking for more merienda recipes check out our Merienda Series including “Halo-Halo ” Filipino Iced Mixed Fruit Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Bibingka Galapong, Puto Cheese (Steamed Rice Cake with Cheese), Mais con Yelo – Refreshing Filipino Snack, Bananas in Syrup – Minatamis na Sabang Saging, Banana Que – Fried Banana Skewers and Pancit Palabok – Filipino Noodle Dish!
Ingredients:
2 cups glutinous rice (malagkit or sticky rice)
4 cups coconut milk
2 – 2 ½ cups brown sugar
1½ cups water
½ tsp. salt
Direction:
Combine the malagkit (sticky rice) and water in a rice cooker , cook until the rice is ready Note: you less water than the usual so that the rice will not be fully cooked.
While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot, cook in low heat until the texture becomes thick and stir constantly.
When rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates. Note: (do not overcook).
Spread the cooked rice mixture in a serving pan and flatten to look like a cake.
Bake at 350° for about an hour or until it’s set.
You can serve it hot, but it’s much better if you refrigerate it for an hour. It’s more yummy when you eat it cold.
Serve,
Share and Enjoy!
- 2 cups glutinous rice (malagkit or sticky rice)
- 4 cups coconut milk
- 2 - 2 ½ cups brown sugar
- ½ tsp. Salt
- Combine the malagkit (sticky rice) and water in a rice cooker , cook until the rice is ready, Note: You use less water than the usual so that the rice will not be fully cooked.
- While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot, cook in low heat until the texture becomes thick and stir constantly.
- When rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates. Note: (do not overcook).
- Spread the cooked rice mixture in a serving pan and flatten to look like a cake.
- Bake in 350 degree oven for about 1 hour or until set
You can serve it hot, but it's much better if you refrigerate it for an hour. It's more yummy when you eat it cold.
how do you make the toppings?
The topping forms by itself as you cook the Biko. Happy Holidays!
How long does it last? how and where do you store it if you’re not going to finish the whole thing?
It can last a few days at room temp. I usually cover it with foil and keep it on the kitchen counter. Or if you need to store it longer then wrap it in plastic wrap, then place it in a freezer bag and freeze. When ready to use thaw it out to room temp or steam it in a steamer or in the microwave with a damp paper towel over it.
Whatever you do don’t refrigerate it as it will harden and dry up
Do put it in the oven at all? If so, for how long and how high?
Thanks for your question, just realized the author left that part out. Bake in 350 oven for about an hour or until it’s set. Just added that to instructions.