Biko or Filipino rice cake is a dessert composed of glutinous rice and coconut milk and is usually topped with coconut milk curd. There are many variations to this traditional dessert but the most common version uses latik or fried coconut milk curd as a topping. This delicious biko rice dessert requires several prep work but in the end the combination of latik and glutinous rice tastes superb. Please check out our list of Side dishes

Ingredients

• 4 cups uncooked glutinous white rice
• 6 cups cold water
• 1 1/3 cups white sugar
• 1 1/3 cups brown sugar
• 3 tbsps coconut preserves (such as Phil Supreme)
• 1 (14 ounce) can coconut milk, divided

Directions

1. Preheat your oven to 325 degrees F and grease the baking pan.
2. Soaked rice in water for at least 8 hours
3. Cook rice along with half a cup of coconut milk, white sugar and water
   until the rice is tender.
4. Now pour this mixture into the already prepared baking pan and
   pour a boiled mixture of coconut milk, brown sugar and coconut
   preserves over the rice.
5. Bake in the preheated oven for about 25 minutes
6. Cut into squares or into preferred serving sizes
7. Top with coconut milk curd or latik

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