A square of biko coconut sticky rice (AI illustration).

Biko

ByChad
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A square of biko coconut sticky rice (AI illustration).

Biko

Filipino coconut sticky rice with a glossy brown-sugar finish. Use glutinous rice so the squares hold together once cool.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 9
Ingredients Method

Ingredients
  

  • 1 1/2 cups white glutinous rice
  • 1 3/4 cups water
  • 1 can full-fat coconut milk 13.5 oz, stirred
  • 3/4 cup packed dark brown sugar
  • 1/4 tsp fine salt
  • 1 tsp coconut oil for the dish

Method
 

  1. Rinse and drain the glutinous rice. Combine with the water in a heavy pot. Bring to a simmer, cover and cook on low for 15–20 minutes until the water is absorbed and the rice is tender. If the grains are chalky, add 2 tablespoons water, cover and steam a little longer.
  2. Meanwhile, simmer the coconut milk, sugar and salt in a wide pan for 10–15 minutes, stirring, until syrupy. Reserve 1/4 cup of sauce for the top. Oil an 8-inch square dish.
  3. Fold the hot rice into the remaining coconut mixture. Cook over medium-low heat for 8–12 minutes, stirring and scraping the bottom, until glossy and sticky enough to pull away from the sides.
  4. Press evenly into the oiled dish. Spread the reserved sauce over the top. Rest 20–30 minutes for cleaner cuts, then divide into nine squares. Refrigerate leftovers within 2 hours.

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Glutinous rice supplies the chew here. Regular long-grain rice makes separate grains instead of cohesive squares. If your topping thickens while you finish the rice, warm it gently to loosen it before spreading it across the dish.

Food illustration from the Mercury Food & Drink Filipino dessert Reel, created with AI.

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