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Biko - Sticky Rice Dessert

Biko - Sticky Rice Dessert

Biko is a native Filipino dessert, well loved for its sweet taste. Using glutinous rice, cooked with Jimalie Coconut Milk and Coconut Sugar, this popular dessert is perfect for every special occasion.

Ingredients(Serves 18)

  • 1 kg (5 cups) glutinous rice
  • 400ml coconut cream
  • 400ml coconut milk
  • 770g muscovado or coconut sugar
  • 2 cm piece ginger, peeled and sliced
  • ½ teaspoon fine salt

Coconut Jam (Coconut Caramel)


Soak the rice in water in a large bowl for 3 hours to soften; the grains will plump slightly. Drain, then rinse the rice three times or until the water runs almost clear.

Meanwhile, to make the coconut caramel, place the coconut milk, sugar and salt in a small saucepan over medium-high heat. Bring to boil, stirring to dissolve the sugar. Reduce the heat to low medium and cook for 35 minutes, stirring occasionally, or until reduced by half. Remove from the heat and cool; it will thicken slightly.

Place the rice and 1.25 litres of fresh water in a saucepan over medium-high heat. Cover and bring to boil, then reduce the heat to low and cook for 25 minutes, or until the rice is tender and the liquid has been absorbed. Remove from the heat and stand, covered, for 10 minutes, or until dry (latent heat will continue steaming the rice).

Lightly grease and line a 33 x 23 cm baking tin with plastic wrap. Place coconut cream, coconut milk, sugar, ginger and salt in a large, deep saucepan. Bring to the boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to low-medium and cook for 5 minutes, stirring until slightly reduced. Discard the ginger.

Using a wooden spoon, gradually stir in the steamed rice until well combined, ensuring there are no clumps of white rice. Cook for 25 minutes, stirring occasionally, until the liquid has been absorbed and the mixture is thick and sticky. For a drier, more elastic finish, cook for further 5-10 minutes or to your liking.

Spoon the rice mixture into the prepared tin; flatten the surface, and then cool for 20 minutes. Pour over the coconut caramel, and then cut into 11 x 6 cm pieces and serve warm or at room temperature.


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