Biko (Sticky Rice Cake)

Caramelized sticky rice cake cooked in rich coconut milk and brown sugar. — Yield 16 squares · Prep 15 min, plus about 45 min cooling · Cook 40–55 min

Ingredients

• 2 cups glutinous rice (malagkit), rinsed
• 1 1/2 cups water (for pre-cooking rice)
• 4 cups coconut milk
• 1 1/2–2 cups brown sugar, to taste
• 1/2 teaspoon salt
• Latik and/or coconut caramel, for topping
• Banana leaves or oil, for lining the pan

Method

1. Line a 23 cm square, at least 5 cm deep pan with prepared banana leaves, or grease it lightly. Rinse and drain the glutinous rice.
2. Put the rice and the measured 1 1/2 cups water in a covered saucepan. Bring to a gentle simmer and cook over low heat for about 12–15 minutes, until the water is absorbed; the rice will finish cooking in coconut milk.
3. In a wide heavy pan, combine the coconut milk, the lower amount of brown sugar and the salt. Simmer gently until the sugar dissolves, stirring along the bottom.
4. Add the partially cooked rice and stir over medium-low heat for about 20–30 minutes, until the grains are fully tender and the mixture is sticky and cohesive. Taste a cooked grain: there should be no hard or chalky centre. If the pan dries while the rice remains firm, add hot water a tablespoon at a time and continue cooking.
5. When the rice is tender, continue stirring until the mixture holds together and starts pulling away from the pan. Taste the cooked mixture and add more of the measured sugar only as needed.
6. Transfer to the prepared pan and level with an oiled spatula. Add the optional topping. Let it firm briefly, then cut into 16 squares.
7. Cool the cooked rice cake quickly, ideally refrigerating within 1 hour. Keep covered in the refrigerator for no more than 24 hours and reheat only once until steaming hot.

Kitchen note

Do not stop merely because the mixture is thick: the rice itself must be tender. Use a wide, heavy pan and scrape the base regularly to avoid a scorched coconut layer.