Even though it’s the New Year and I should being moving on to Paleo or Whole 30 or at least cutting out some sugar, I’m determined to bring a little Filipino into your life. So I had to share this dessert I made at Christmas. This gooey, chewy yumminess is a perfect sweet bite, one that I’ve been consistently snacking on late-night with my sleepy time tea.
I’ve been doing a lot of research on Filipino desserts over the last few weeks. I’ve always enjoyed picking and choosing between the colorful variety of Filipino desserts at Christmastime but I haven’t made a lot myself. So I’ve become fascinated with the ingredients, the prep, the dessert molds, steaming techniques, etc. Plus as I skimmed through You-tube videos recorded in Tagalog, I was happily reminded of my grandmother, and incredibly strong beautiful woman, who has always encouraged me to eat. I think her favorite thing to say to me is “You’re always so happy when you are eating”. Hahaha. Grandmothers, gotta love ’em.
I chose to make this dessert because Filipino sweet rice cakes have always been one of my favorites and because it’s so super simple to make. The base of the cake is known as Biko and is made with coconut milk, brown sugar, water, and sweet rice. It’s very often served just like that and has a flavor akin to brown sugar oatmeal. Side note: When you find the sweet rice (look for at your local Asian market), it may say ‘glutinous’ on it. Don’t be frightened. It doesn’t mean full of gluten…eek! It’s meant to describe the rice as sticky, or glue-like. And that’s exactly what you want for this recipe.
This version of the sweet rice cake (Bibikang Malakit) takes the Biko a step further with a syrup topping made with more brown sugar and coconut cream. Really can’t go wrong here my friends.
To begin, you start by making the syrupy topping. Place the coconut cream and brown sugar in a medium pot, make sure the brown sugar has completely dissolved, bring to a low boil, then simmer (stir occasionally). You want to simmer until it’s thick enough to coat the spoon, a good spreading consistency. And then set aside and try not to spoon it all into your mouth.
Next it’s time to prepare the rice cake (the Biko). Place the rice, coconut milk, water, and vanilla in a large pan and simmer over medium heat. While it simmers you want to stir regularly and work those arms. As the rice soaks up the coconut milk it becomes really heavy. So it takes a bit of effort to keep up that stirring. But it’s perfect if you forgot to work your arms at the gym.
Once the rice is about halfway cooked (about 10 minutes), add the brown sugar. Loving that color!
Once the rice is cooked, you’re ready to bake it. In a greased 9×9 square pan, pour in the rice mixture and smooth out the top. Next, pour on the syrupy topping. Place in the 350 degree oven for 25 minutes, then turn up the heat to 375 degrees. Bake for another 20 minutes. Once the cooking process is done, the top should be a dark golden color and the sides should look brown.
When you remove from the oven, it will be hot, hot, hot! So let it cool for ~10-15 minutes before you cut into squares.
As a final step, I added shredded coconut on top which I love for the contrast in texture. So yummy!
I hope this simple recipe is something you will take a stab at. It’s so delicious and satisfying, a perfect sweet bite with tea, coffee, or red wine. Cheers to 2017! Wishing you all love, peace, family, and dessert!
- For the topping:
- 1 can coconut cream (14 oz)
- 1 cup brown sugar
- For the Biko cake:
- 2 cups sweet rice
- 2 cans coconut milk
- 1 teaspoon vanilla
- 1 cup water
- 1 cup brown sugar
- Shredded coconut (Optional garnish)
- To make the topping: Combine the coconut cream and brown sugar in a medium pot. Stir until the brown sugar dissolves. Bring the mixture to a boil, then simmer on medium heat (stirring occasionally) until it's of spreading consistency. Set aside.
- Preheat the oven to 350 degrees.
- To make the Biko: Combine rice, coconut milk, water, and vanilla in a large sauté pan. Bring to medium-high heat and simmer, stirring regularly for 10 minutes.Add the brown sugar, and continue cooking the rice, stirring regularly.
- Place the Biko rice mixture in a greased 9X9 square pan. And smooth out so the top is even. Pour on the syrupy topping.
- Place the rice cake in the oven and cook for 25 minutes. Then turn up the heat to 375 degrees and cook another 20 minutes.
- Remove from the oven and let cool for 10-15 minutes.
- Cut into squares and serve!