Banana Leaf-Wrapped Biko with Coconut Caramel

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sticky Filipino rice cake infused with coconut milk and topped with rich coconut caramel, traditionally wrapped in banana leaves. This filipino-inspired desserts ready in about 50 minutes layers glutinous rice, coconut milk, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups glutinous rice under cold water until clear, then soak for 1 hour. Drain well.
  2. Step 2: In a large saucepan, combine the soaked rice, 2 cups coconut milk, 1/4 tsp salt, and 1/2 cup water. Bring to a boil over medium heat, then reduce to low and simmer, stirring frequently for 20 minutes until the rice is tender and creamy.
  3. Step 3: Stir in 1 cup brown sugar and 2 tbsp unsalted butter into the cooked rice mixture, cooking for another 5 minutes until the sugar dissolves and the mixture thickens.
  4. Step 4: For the topping, in a small pan, combine 1/4 cup brown sugar and 2 tbsp coconut milk over medium heat. Cook, stirring constantly, until it thickens into a caramel sauce, about 5 minutes.
  5. Step 5: Line a baking dish with the banana leaf squares, then spread the sticky rice mixture evenly inside.
  6. Step 6: Pour the coconut caramel sauce over the top and let cool to set. Cut into squares and serve warm or at room temperature as a sweet Filipino dessert.

Frequently asked questions

How long does Banana Leaf-Wrapped Biko with Coconut Caramel take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Banana Leaf-Wrapped Biko with Coconut Caramel?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Banana Leaf-Wrapped Biko with Coconut Caramel?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Banana Leaf-Wrapped Biko with Coconut Caramel for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Banana Leaf-Wrapped Biko with Coconut Caramel?

Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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