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Ingredients

2 cups glutinous rice
1 1/2 cups coconut milk
1 cup brown sugar
1/2 teaspoon salt
1/4 cup toasted sesame seeds

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Toasted Sesame Biko

Created by: Howcan Team

Ingredients

2 cups glutinous rice
1 1/2 cups coconut milk
1 cup brown sugar
1/2 teaspoon salt
1/4 cup toasted sesame seeds

Instructions

Rinse the glutinous rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed glutinous rice, coconut milk, brown sugar, and salt.
Bring the mixture to a boil over medium heat, stirring constantly to prevent the rice from sticking to the bottom of the pot.
Once boiling, reduce the heat to low and simmer for 30-40 minutes, or until the rice is tender and the mixture has thickened, stirring occasionally.
While the rice is cooking, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, or until golden brown and fragrant. Set aside.
Once the rice is cooked, transfer it to a greased baking dish and flatten the surface with a spatula.
Sprinkle the toasted sesame seeds evenly over the top of the rice.
Broil the biko in the oven on high for 5-7 minutes, or until the sesame seeds are lightly toasted and the top of the rice cake is golden brown.
Allow the biko to cool for 10-15 minutes before slicing into squares and serving. Enjoy!

Dessert

Filipino

Biko is a traditional Filipino dessert made from glutinous rice, coconut milk, and brown sugar, often topped with toasted sesame seeds for a nutty flavor and crunch. This sweet treat has a rich history dating back to pre-colonial Philippines, where it was prepared for special occasions and celebrations. Today, it is a beloved dish enjoyed across the country and beyond. Chefs in regions like Pampanga and Quezon are renowned for their mastery of biko, infusing it with their unique culinary techniques and local ingredients. For the best biko experience, seek out authentic Filipino restaurants or home cooks who prioritize using high-quality coconut milk and perfectly cooked glutinous rice.

90 min

8 servings

300 per serving calories

Instructions

Rinse the glutinous rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed glutinous rice, coconut milk, brown sugar, and salt.
Bring the mixture to a boil over medium heat, stirring constantly to prevent the rice from sticking to the bottom of the pot.
Once boiling, reduce the heat to low and simmer for 30-40 minutes, or until the rice is tender and the mixture has thickened, stirring occasionally.
While the rice is cooking, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, or until golden brown and fragrant. Set aside.
Once the rice is cooked, transfer it to a greased baking dish and flatten the surface with a spatula.
Sprinkle the toasted sesame seeds evenly over the top of the rice.
Broil the biko in the oven on high for 5-7 minutes, or until the sesame seeds are lightly toasted and the top of the rice cake is golden brown.
Allow the biko to cool for 10-15 minutes before slicing into squares and serving. Enjoy!

Kalamay

A sticky sweet rice cake made with coconut milk and brown sugar, similar to Biko but with a sprinkle of toasted sesame seeds for added flavor and texture.

Suman sa Lihiya

A Filipino sticky rice cake wrapped in banana leaves and cooked in lye water, sweetened with sugar and coconut milk, and topped with toasted sesame seeds for a nutty crunch.

Bibingka

A traditional Filipino rice cake made with rice flour, coconut milk, and sugar, often topped with salted egg and cheese, and finished with a sprinkle of toasted sesame seeds for a unique twist.

Coconut Milk Glazed Biko with Toasted Coconut Flakes

A delicious Filipino dessert made with glutinous rice, coconut milk, and a sweet coconut glaze, topped with toasted coconut flakes.

Biko

A traditional Filipino sweet sticky rice cake topped with caramelized coconut milk.

Coconut Milk Glazed Biko

A traditional Filipino sweet sticky rice cake with a delicious coconut milk glaze.

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Modify

Toasted Sesame Biko

Created by: Howcan Team

Ingredients

2 cups glutinous rice
1 1/2 cups coconut milk
1 cup brown sugar
1/2 teaspoon salt
1/4 cup toasted sesame seeds

Instructions

Rinse the glutinous rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed glutinous rice, coconut milk, brown sugar, and salt.
Bring the mixture to a boil over medium heat, stirring constantly to prevent the rice from sticking to the bottom of the pot.
Once boiling, reduce the heat to low and simmer for 30-40 minutes, or until the rice is tender and the mixture has thickened, stirring occasionally.
While the rice is cooking, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, or until golden brown and fragrant. Set aside.
Once the rice is cooked, transfer it to a greased baking dish and flatten the surface with a spatula.
Sprinkle the toasted sesame seeds evenly over the top of the rice.
Broil the biko in the oven on high for 5-7 minutes, or until the sesame seeds are lightly toasted and the top of the rice cake is golden brown.
Allow the biko to cool for 10-15 minutes before slicing into squares and serving. Enjoy!

Dessert

Filipino

90 min

8 servings

300 per serving calories

Instructions

Rinse the glutinous rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed glutinous rice, coconut milk, brown sugar, and salt.
Bring the mixture to a boil over medium heat, stirring constantly to prevent the rice from sticking to the bottom of the pot.
Once boiling, reduce the heat to low and simmer for 30-40 minutes, or until the rice is tender and the mixture has thickened, stirring occasionally.
While the rice is cooking, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, or until golden brown and fragrant. Set aside.
Once the rice is cooked, transfer it to a greased baking dish and flatten the surface with a spatula.
Sprinkle the toasted sesame seeds evenly over the top of the rice.
Broil the biko in the oven on high for 5-7 minutes, or until the sesame seeds are lightly toasted and the top of the rice cake is golden brown.
Allow the biko to cool for 10-15 minutes before slicing into squares and serving. Enjoy!

Kalamay

A sticky sweet rice cake made with coconut milk and brown sugar, similar to Biko but with a sprinkle of toasted sesame seeds for added flavor and texture.

Suman sa Lihiya

A Filipino sticky rice cake wrapped in banana leaves and cooked in lye water, sweetened with sugar and coconut milk, and topped with toasted sesame seeds for a nutty crunch.

Bibingka

A traditional Filipino rice cake made with rice flour, coconut milk, and sugar, often topped with salted egg and cheese, and finished with a sprinkle of toasted sesame seeds for a unique twist.

Coconut Milk Glazed Biko with Toasted Coconut Flakes

A delicious Filipino dessert made with glutinous rice, coconut milk, and a sweet coconut glaze, topped with toasted coconut flakes.

Biko

A traditional Filipino sweet sticky rice cake topped with caramelized coconut milk.

Coconut Milk Glazed Biko

A traditional Filipino sweet sticky rice cake with a delicious coconut milk glaze.

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Ingredients

Toasted Sesame Biko

Ingredients

Instructions

Instructions

Most popular recipes

BBQ Bacon Burger

Sago Pudding

Liverwurst Sandwich

Most recent recipes

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