Biko (Filipino sticky rice cake with coconut caramel)
Chewy sticky rice cooked in coconut milk and dark sugar, pressed flat and topped with a thick coconut toffee.
- Time1 hr 15
- LevelEasy
- Costabout £0.33 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 until the water runs nearly clear. Cover with cold water and soak for 1 hour, then drain well.
- 2
Put the rice in a heavy pan with the 500 ml water. Bring to the boil, cover and cook on a low heat for 15 minutes until the water is absorbed.
15 min - 3
Stir in 400 ml of the coconut milk, 150 g of the sugar and the salt. Cook on low for 15 to 20 minutes, stirring often, until thick and glossy and the rice is tender.
18 min - 4
Line a 20 cm square tin with baking paper. Press the rice in firmly with an oiled spoon and level the top.
- 5
For the topping, simmer the remaining 200 ml coconut milk and 100 g sugar for 12 to 15 minutes, stirring, until it is a thick toffee that coats a spoon.
14 min - 6
Pour over the rice and spread. Cool for 30 minutes until set enough to cut into squares. Serve at room temperature.
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.
