Steamed Rice Cake Recipe Filipino: Soft and Chewy Biko Delight

This traditional Filipino dessert transforms simple glutinous rice into a soft and chewy treat that’s beloved across the islands. The secret lies in the steaming process, which gives biko its signature texture.

I’ve perfected this method to ensure each bite is tender yet slightly sticky, with a subtle sweetness that complements its natural rice flavor. It’s a dish that brings families together during celebrations.

Ingredients for Steamed Rice Cake Recipe Filipino

Traditional Filipino glutinous rice meets coconut and sugar for a soft, chewy delight.

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The glutinous rice is non-negotiable—look for Thai sticky rice or sweet rice at Asian markets. Brands like Elephant or Three Ladies are reliable. Soaking overnight plumps the grains, ensuring that signature tender bite. Coconut milk quality matters too; Chaokoh or Aroy-D are top choices for rich, authentic flavor. Avoid light versions; the full-fat variety delivers the creaminess this dish demands.

No brown sugar? White sugar with a tablespoon of molasses works in a pinch. Palm sugar is traditional in many regions—substitute at a 1:1 ratio. If pandan leaves are hard to find (check the freezer section at H Mart), a drop of pandan extract can mimic the aroma. The shredded coconut topping is optional but adds texture—unsweetened flakes toasted in a dry pan work beautifully.

Store soaked rice in the fridge for up to 24 hours before cooking. Leftovers keep for 5 days at room temperature in an airtight container. Reheat by steaming for 5 minutes to restore that soft, sticky texture. Freezing isn’t recommended—it alters the consistency.

Step-by-Step Instructions for Steamed Rice Cake

Follow this method precisely to achieve the ideal sticky, slightly sweet texture this treat requires.

Step 1: Prepare and Soak the Glutinous Rice

Rinse the 2 cups Glutinous Rice under cold water until the water runs clear. This removes excess starch that could make your cake gummy. Transfer the rice to a bowl and cover with the 1 cup Water. For best texture, soak overnight—this softens the grains and ensures even cooking.

If you’re short on time, a minimum soak of 4 hours works. Drain the rice completely before cooking; any residual water will dilute the coconut milk mixture and affect the final consistency.

Step 2: Create the Coconut Milk Mixture

In a saucepan, combine the 1.5 cups Coconut Milk, 0.75 cup Brown Sugar, and 0.25 cup Palm Sugar. Heat over medium-low heat until the sugars fully dissolve, stirring occasionally. This should take about 5 minutes—don’t let it boil or the mixture may separate.

Remove from heat and stir in the 0.25 tsp Salt, 2 tbsp Coconut Oil, and 1 tsp Vanilla Extract. If using, add the 2 pieces Pandan Leaves for aroma. Let the mixture cool slightly before combining with the rice; hot liquid can begin cooking the grains prematurely.

Step 3: Combine and Steam the Rice Cake

In a large bowl, mix the drained glutinous rice with the warm coconut milk mixture until every grain is evenly coated. The rice should glisten with the liquid but not be swimming in it. Transfer the mixture to a steamer lined with cheesecloth or banana leaves for easy removal.

Steam over boiling water for 45-60 minutes, checking occasionally. The cake is done when the top is set and a toothpick inserted in the center comes out clean. The texture should be firm yet slightly springy to the touch.

Step 4: Add the Topping and Finish

While the cake steams, toast the 0.5 cup Shredded Coconut in a dry pan over low heat for 3-5 minutes until golden brown. Watch closely as it burns easily. This adds a nutty flavor and textural contrast to the soft cake.

Once the cake is cooked, carefully remove it from the steamer. Immediately sprinkle the toasted shredded coconut evenly over the top, pressing gently so it adheres. Let it cool for 15 minutes before slicing into squares or diamonds. The cake will firm up as it cools.

Serving Suggestions for This steamed rice cake recipe filipino

Traditional Presentation

Serve this creation warm in banana leaves for an authentic touch—they add a subtle earthy aroma. Arrange slices on a wooden platter to highlight its natural appeal. I love how the leaves make cleanup effortless too. 🥥

Festive Occasions

Cut into diamond shapes for fiestas or potlucks—it’s how my lola always served it. Stack pieces on a tiered tray with mango slices or ripe jackfruit for a colorful display. The sweetness pairs perfectly with tropical fruits.

Tea Time Treat

Pair with hot pandan tea or tsokolate (Filipino hot chocolate) for merienda. The tea’s floral notes complement the coconut, while chocolate enhances the caramelized brown sugar flavor. I always keep a stash for afternoon cravings. ✨

Modern Twist

For a contemporary take, drizzle with latik (coconut caramel) or serve with vanilla ice cream. The warm-cold contrast elevates the experience. A sprinkle of crushed peanuts adds crunch without overpowering the soft texture.

Gift Idea

Pack cooled slices in parchment-lined boxes tied with twine for thoughtful homemade gifts. Include a small card with reheating instructions: steam for 5 minutes to restore freshness. Recipients always appreciate the personal touch.

Frequently Asked Questions