Biko (Filipino Coconut Sticky Rice Cake)
Chewy sticky rice pressed under a glossy coconut caramel. A Filipino party sweet that happens to be vegan and gluten free.
- Time1 hr 45
- LevelEasy
- Costabout £0.44 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in a sieve until the water runs clear. Cover with cold water and leave to soak for 1 hour, then drain well.
60 min - 2
Put the rice in a medium pan with the water, 150 ml of the coconut milk and the salt. Bring to a simmer, cover and cook on the lowest heat for 20 minutes, stirring once or twice, until the liquid is gone and the rice is tender and sticky.
20 min - 3
While the rice cooks, make the topping. Put the sugar and the rest of the coconut milk in a small pan. Simmer for 15 to 20 minutes, stirring often, until it is thick, glossy and coats the back of a spoon. Stir in the vanilla.
16 min 40 s - 4
Stir a third of the caramel through the cooked rice. Grease a 20 cm square tin with the coconut oil and line the base with baking paper.
- 5
Press the rice firmly into the tin with a damp spoon. Pour the rest of the caramel over the top and spread it smooth.
- 6
Leave to cool for 30 minutes so it sets enough to slice. Cut into squares with a wet knife and serve at room temperature.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.