Name: Filipino Coconut Caramel Sticky Rice Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 squares
Cuisine: Filipino
Ingredients: 2 cups glutinous (sweet) rice, rinsed until water runs clear; 2 cups coconut milk; 1 cup water; 1/2 tsp fine salt; 2 pandan leaves, tied into knots (optional); 2 cups coconut cream; 1 1/2 cups dark brown sugar or muscovado; 1/2 tsp fine salt; 2 tbsp coconut oil or unsalted butter

A beloved Filipino merienda treat, this sweet sticky rice cake pairs tender glutinous rice simmered in rich coconut milk with a thick, dark caramel topping of coconut cream and muscovado sugar. Each square delivers chewy, fragrant rice under a sweet, almost fudge-like coconut layer that caramelizes to glossy perfection.

Prep Time15 mins

Cook Time60 mins

Total Time75 mins

Servings8

Yield8 squares

Nutrition Facts

Per serving (estimated)

385 kcalCalories
18 gFat
14 gSaturated Fat
56 gCarbs
2 gFiber
28 gSugar
4 gProtein
145 mgSodium
220 mgPotassium
25 mgCalcium
1.5 mgIron
1 mgVitamin C
5 mcgVitamin A

Ingredients

For the sticky rice

2 cups glutinous (sweet) rice, rinsed until water runs clear
2 cups coconut milk
1 cup water
1/2 tsp fine salt
2 pandan leaves, tied into knots (optional)

For the coconut caramel topping

2 cups coconut cream
1 1/2 cups dark brown sugar or muscovado
1/2 tsp fine salt
2 tbsp coconut oil or unsalted butter

Directions

Rinse the glutinous rice in cold water until the water runs clear, then soak for at least 1 hour (up to 4 hours) and drain well.
In a heavy pot, combine the soaked rice, 2 cups coconut milk, 1 cup water, salt, and pandan leaves. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 25 to 30 minutes, stirring every 5 to 7 minutes to prevent scorching, until the rice is tender and most of the liquid is absorbed.
Meanwhile, make the topping: in a separate heavy saucepan, combine coconut cream, dark brown sugar, salt, and coconut oil. Cook over medium heat, stirring, until the sugar fully dissolves.
Continue cooking the topping, stirring frequently, until it thickens into a dark, glossy caramel that coats the back of a spoon, about 15 to 20 minutes; it should reduce by roughly one-third.
Lightly grease a 9×9 inch baking dish (or line with banana leaves). Spread the cooked sticky rice evenly into the pan, pressing firmly with a spatula to compact it into an even layer.
Pour the hot coconut caramel over the rice, tilting the pan to spread it edge to edge. Reserve about 1/4 cup sauce for drizzling if desired.
For a traditional crust, broil 2 to 3 minutes until the top is bubbling and lightly caramelized, watching carefully to prevent burning.
Let cool at room temperature for at least 2 hours (or chill until firm), then cut into 8 squares and serve slightly cool or at room temperature.

Cook’s Notes

Muscovado or dark brown sugar gives the deepest, almost toffee-like caramel flavor; regular light brown sugar works but tastes less complex.
Do not skip soaking the glutinous rice; it ensures even cooking and the signature chewy texture.
Stir the rice gently every 5 to 7 minutes during simmering to prevent the bottom from sticking and burning.
The caramel will thicken considerably as it cools, so stop reducing while it is still pourable on the stove.
Biko is traditionally served at room temperature with hot salabat (ginger tea) or coffee; it keeps covered at room temperature for up to 2 days.