Sweet Coconut Rice Cake (Biko)

July 11, 2019
Biko, also known as Malagkit, is a delicious vegan, gluten-free sweet rice cake made with the three most basic ingredients—sticky rice, coconut milk, and brown sugar. Try this comforting treat from the Philippines with a cup of chai latte or your favorite non-dairy milk. Enjoy!
Biko (sweet coconut rice cake from the Philippines)

Sweet Coconut Rice Cake (Biko)

Recipe Type: Allergen Free Sweets
utensils YIELDS 4 servings
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  • 2 cups uncooked sticky rice
  • 4 cups coconut milk
  • 2 cups dark brown sugar
  • 1 1/2 cups water
  • 1/4 tsp salt
  • 2 cups uncooked sticky rice
  • 4 cups coconut milk
  • 2 cups dark brown sugar
  • 1 1/2 cups water
  • 1/4 tsp salt
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Directions

1. Wash the sticky rice and put in a pot with water. Cook till it’s almost 90% done. We don’t want to cook it completely.
2. In another pot mix the coconut milk and brown sugar, and cook for around 12- 15 minutes till it starts thickening. Take out a cup of this mixture and keep aside.
3. Add the cooked rice to this coconut milk mixture and cook for another 8-10 minutes or till rice completely absorbs the liquid. Switch off the gas.
4. Evenly spread rice on a baking dish. Pour the liquid taken out earlier and spread it evenly on top of rice.
5. Bake it in a pre-heated oven for around 45-50 minutes at 180 degrees Celsius. Once done, take out the tray and allow to cool on a cooling rack.
6. When it reaches the room temperature, cut out pieces in desired shape and size. You can serve it warm, cold or at room temperature. Personally, I like it the most when served warm.

Also by Vandana: Aloo Baingan (Eggplant & Potatoes)
Vegan Kung Pao Noodles With Charred Broccoli
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Photo: Vandana Chauhan Sood


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Vandana Chauhan Sood is the creator of Green Bowl 2 Soul. She is on a mission to see this beautiful world through its food & good books and shares her food and book voyage experiences on her blog. Follow Vandana on Instagram @greenbowl2soul and Pinterest @greenbowl2soul.

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