Filipino Sweet Sticky Rice Cake
Filipino Sweet Sticky Rice Cake holds a special place in my heart. Growing up, this dessert was a staple at family gatherings and celebrations. I remember watching my grandmother expertly prepare this luscious, caramel-infused treat. The sweet aroma of coconut and caramel would fill our home, making everyone eagerly anticipate the first bite. Filipino Sweet Sticky Rice Cake is more than just a dessert; it’s a piece of my heritage, a sweet reminder of family, and a delicious tradition I love sharing with others.
Preparing the Ingredients
One of the secrets to a perfect Filipino Sweet Sticky Rice Cake lies in the preparation. First, I soak the glutinous rice overnight. This step ensures the rice achieves that perfect sticky texture essential for the cake. Using full-fat coconut milk is crucial for richness, while dark brown sugar adds a deep, caramel flavor. As I mix these ingredients, I always think back to my grandmother’s meticulous methods. Cooking the rice gently and sweetening it just right transforms the simple ingredients into a decadent base for the cake.
Baking the Cake
After preparing the rice mixture, I transfer it to a baking dish, spreading it evenly before pouring a thick caramel topping over it. This caramel topping, made from coconut milk and brown sugar, is what gives the Filipino Sweet Sticky Rice Cake its irresistible allure. Baking it until the top is golden brown and slightly crispy is the final touch. As it bakes, the kitchen fills with an intoxicating aroma, evoking fond memories and promising new ones with every bite.
Sharing the Delight
Serving Filipino Sweet Sticky Rice Cake is always a joy. Cutting it into neat squares, I love seeing the excited faces of my family and friends as they take their first bite. The cake’s sticky, sweet texture paired with its rich, caramel flavor is simply divine. This dessert is more than just a treat; it’s a connection to my roots, a celebration of Filipino cuisine, and a way to share love through food. Each time I make this cake, I’m reminded of the importance of preserving and sharing our culinary traditions.
Table of Contents
Chef’s Notes- Filipino Sweet Sticky Rice Cake
- Quality of Ingredients: Use fresh, high-quality coconut milk and dark brown sugar for the best flavor. Fresh coconut milk will enhance the richness of the dish.
- Rice Texture: Soaking the rice overnight is crucial for achieving the perfect sticky texture. Don’t skip this step.
- Consistency: Stir the rice mixture constantly while cooking to avoid it sticking to the pot and to ensure even sweetness throughout.
- Caramel Topping: Let the caramel topping cool slightly before pouring it over the rice. This will help it set better and create a beautiful, glossy finish.
- Oven Monitoring: Keep an eye on the rice while it bakes. Oven temperatures can vary, so check the Biko at the 55-minute mark to avoid over-browning.
- Serving Suggestions: Biko pairs wonderfully with a hot cup of coffee or tea. It can also be served with fresh tropical fruits like mango or pineapple.
- Storage: Store any leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week. Reheat in the oven to restore its texture.
Filipino Sweet Sticky Rice Cake
16
pieces20
minutes1
minute232
kcal8
minutes9
minutesDive into the delightful world of Filipino desserts with this easy-to-make Sweet Sticky Rice Cake! With just a few simple ingredients, you can create a luscious, caramel-infused treat that will have everyone coming back for more. Perfect for family gatherings or a sweet snack, this recipe is a must-try for any dessert lover!
Ingredients
- Sticky Rice
4 cups sticky rice (glutinous rice)
1 1/2 cups water
4 1/4 cups coconut milk (full-fat)
- Sweetener
1/2 tsp sea salt
1 1/2 cups packed dark brown sugar
- Caramel Topping
3/4 cup coconut milk (reserved from above)
1 cup packed dark brown sugar
Directions
- Soaking the Rice – Begin by soaking the sticky rice in water overnight to achieve the perfect sticky texture for your dessert.
- Simmering the Rice – Drain and rinse the soaked rice. In a large pot, combine 4 1/4 cups of coconut milk and 1 1/2 cups of water. Bring to a gentle boil over medium heat. Add the soaked rice to the boiling liquid. Reduce heat to medium and let it simmer until the rice absorbs most of the liquid, about 6-8 minutes.
- Sweetening the Rice – Lower the heat to medium-low and stir in 1 1/2 cups of dark brown sugar and 1/2 teaspoon of sea salt until fully dissolved. Continue cooking for another 4-7 minutes, stirring constantly until the mixture is thick and sticky.
- Preparing for Baking – Preheat your oven to 350°F (175°C). Transfer the sweetened rice mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Making the Caramel Topping – In a small sauce pot, combine the reserved 3/4 cup of coconut milk with 1 cup of dark brown sugar. Bring to a boil until the mixture thickens slightly and the sugar is fully dissolved. Let it cool for 5 minutes.
- Baking the Biko – Pour the caramel topping over the rice mixture in the baking dish. Bake in the preheated oven until the top is golden brown and slightly crispy, about 60-65 minutes.
- Serving – Allow the Biko to cool before cutting it into squares or diamonds. Serve and enjoy this delightful Filipino treat!
Equipment
- chef’s knife
- cutting board
- Large Pot
- baking dish
- small sauce pot
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 232kcal
- Fat: 12g
- Saturated Fat: 11g
- Cholesterol: 0mg
- Sodium: 74mg
- Potassium: 0mg
- Carbohydrates: 31g
- Fiber: 0g
- Sugar: 22g
- Protein: 2g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
FAQs- Filipino Sweet Sticky Rice Cake
Can I use regular rice instead of sticky rice?
While you can use Arborio rice as an alternative, it will result in a different texture. For the traditional sticky texture, glutinous rice is recommended.
Is it necessary to soak the rice overnight?
Yes, soaking the rice overnight helps achieve the desired sticky texture and ensures the rice cooks evenly.
Can I substitute the coconut milk with another type of milk?
You can use almond milk for a lighter version, but the flavor and richness will differ from the traditional recipe.
How do I prevent the rice from burning while cooking?
Stir the rice mixture constantly and keep the heat at medium to medium-low to prevent burning and ensure even cooking.
Can I make this recipe ahead of time?
Yes, you can prepare Biko a day in advance. Store it in an airtight container and reheat in the oven before serving to restore its texture and flavor.
