Biko is like a soft, warm, sticky rice cake. It uses sweet rice or sticky rice. It is sometimes called glutinous rice because it gets gluey when cooked, but this sweet dessert is 100 percent gluten-free! Biko is perfect for potlucks because it requires only four ingredients and it can be made in a big pan. If you like crispy edges, it can also be baked in muffin tins or a brownie pan!

Biko: Filipino Sticky Rice [Vegan, Gluten-Free]

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Calories

579

Serves

12

Cooking Time

100

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Ingredients

  • 4 cups sweet rice, soaked overnight in 8 cups water
  • 3 14-ounce cans coconut milk
  • 2 cups brown sugar, lightly packed, divided
  • 1 cup coconut cream

For the Rice Cooker Method:

  • 4 cups sweet rice, soaked overnight in 8 cups water
  • 2 cups coconut cream, divided
  • 2 cups brown sugar, divided
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Preparation

For the Regular Method:

  1. Soak rice overnight. The next day, drain and set aside.
  2. Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add the soaked rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350°F.
  3. When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10-15 minutes, add 1 cup brown sugar. If rice is already sticky, but not yet fully cooked, add small amounts of water, stir, and continue cooking. Rice must be fully cooked before it goes into the oven.
  4. Stir well and take off heat. Pour into a lightly oiled 9×13-inch pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.
  5. Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. Cool slightly before serving.

For the Rice Cooker Method:

  1. For an alternate (easier) method, you will need 4 cups rice (soaked overnight and drained), 2 cups coconut cream, and 2 cups brown sugar. Prepare rice in a rice cooker on the “sweet rice” setting, using as much water as needed for 4 cups rice.
  2. When done, mix in 1 cup sugar and 1 cup coconut cream. Pour into greased 9×13-inch pan and smooth the top. Mix remaining 1 cup brown sugar and 1 cup coconut cream until smooth, and pour over rice. Bake at 350ºF for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened.
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Nutritional Information

Total Calories: 6952 | Total Carbs: 1052 g | Total Fat: 288 g | Total Protein: 57 g | Total Sodium: 433 g | Total Sugar: 445 g Per Serving: Calories: 579 | Carbs: 88 g | Fat: 24 g | Protein: 5 g | Sodium: 36 mg | Sugar: 37 g Calculation done using ingredient amounts for traditional cooking method. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.