filipino sticky rice cake

ingredients

• 2 cups sweet rice (also known as glutinous rice), washed
• 2 cups water
• 3 cups (about 2 cans) full-fat coconut milk
• 1-inch ginger, sliced into 3 pieces
• 1 cup brown sugar (dark brown preferred)
• ½ teaspoon salt
• Oil, for greasing the pan
• Optional: Banana leaves
• Latik, for topping

instructions

1. Cook the sweet rice. Add the glutinous rice into the bottom of a medium pot and wash the rice until the water runs clear. Drain and set on the stove, along with 2 cups of water, and bring to a boil. Once boiling, lower the heat to a simmer and cover. Simmer the glutinous rice for about 20 minutes, then remove from the heat and set aside (keep the lid on!).
2. Simmer the coconut milk sugar mixture. In a wide saucepan over medium heat, add the coconut milk, brown sugar, ginger, and salt. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and add in the cooked rice.
3. Cook until thickened. Stir the cooked rice in until well combined, then cook, stirring often, until the biko thickens and easily pulls away from the sides, about 15-20 minutes. You’ll know the biko is ready when it is difficult to stir.
4. Prepare your baking dish. Grease an 8×8 baking dish. If you’d like, you can also line it with banana leaves (more info in notes if you need directions). Set aside.
5. Transfer to the prepared baking dish.  Remove the pieces of ginger, then pour the sticky rice mixture into the prepared baking dish. Using a spatula, spread it into an even layer.
6. Cool, slice then serve. Allow the sticky rice cake to cool completely. Slice into square or diamond shapes and serve biko topped with latik, or as desired. Enjoy.