Biko Sticky Rice Cake with Coconut and Brown Sugar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional Filipino sticky rice cake sweetened with rich coconut milk and caramelized brown sugar, perfect for dessert or merienda. This filipino-inspired desserts ready in about 75 minutes layers glutinous rice (malagkit), 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 350 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: 40 min Cook: 35 min Serves 6 Filipino cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 2 cups glutinous rice under cold water until the water runs clear. Drain and soak in water for 30 minutes, then drain again.
  2. Step 2: In a large nonstick pan, combine the soaked rice with 2 cups coconut milk, 1 cup water, and 1/4 teaspoon salt. Cook over medium heat, stirring frequently to prevent sticking, until the rice absorbs the liquid and becomes sticky, about 20-25 minutes.
  3. Step 3: Add 1.5 cups brown sugar to the sticky rice mixture and continue cooking over low heat, stirring constantly for 10-15 minutes until the sugar is fully melted and the mixture thickens to a dense, glossy texture.
  4. Step 4: Transfer the mixture into a greased 8x8-inch baking dish, pressing evenly. Let it cool for 10 minutes.
  5. Step 5: Sprinkle 1/2 cup latik (fried coconut curds) evenly on top for a nutty, caramelized finish. Serve warm or at room temperature as a sweet snack or dessert.

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Frequently asked questions

How long does Biko Sticky Rice Cake with Coconut and Brown Sugar take to make?

Total time is about 75 minutes (40 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 Biko Sticky Rice Cake with Coconut and Brown Sugar?

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 Biko Sticky Rice Cake with Coconut and Brown Sugar?

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 Biko Sticky Rice Cake with Coconut and Brown Sugar 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 Biko Sticky Rice Cake with Coconut and Brown Sugar?

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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