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Sweet Coconut Rice Cake

A traditional sticky rice dessert with rich coconut milk and brown sugar, topped with crispy latik for the perfect balance of sweet and creamy flavors with a delightful chewy texture.  
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 12 servings
Course: Desserts
Cuisine: Filipino
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups glutinous rice malagkit
  • 2 1/4 cups water
  • 1 can 13.5 oz coconut milk
  • 1 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup coconut cream for latik
  • 2 tbsp brown sugar for topping

Method
 

  1. Prepare the Glutinous Rice
  2. Thoroughly rinse the glutinous rice in cold water until the water runs clear, removing excess starch. Transfer the rice to a rice cooker or pot and add the measured 2 1/4 cups of water. Cook until the rice is fully done and tender, which typically takes about 20-25 minutes in a rice cooker or 15-20 minutes in a covered pot on the stovetop.
  3. Make the Coconut Syrup
  4. In a large saucepan, combine the coconut milk, 1 cup brown sugar, and salt. Bring the mixture to a gentle simmer over medium heat. Stir continuously to prevent burning and help dissolve the sugar. Continue cooking until the mixture thickens slightly, about 8-10 minutes.
  5. Combine Rice and Coconut Mixture
  6. Add the cooked glutinous rice to the thickened coconut milk mixture. Reduce the heat to low and cook, stirring frequently to prevent sticking. Continue cooking until the mixture becomes thick, sticky, and most of the liquid has been absorbed, approximately 10-15 minutes. The mixture should be cohesive and hold together well.
  7. Prepare the Latik
  8. In a separate pan, simmer the coconut cream over medium-low heat, stirring occasionally. As the cream reduces, it will separate into oil and solids. Continue cooking until the solids turn a golden brown color, forming crispy curds called latik. Carefully drain the latik from the oil and set aside to cool and crisp up further.
  9. Assemble and Finish
  10. Transfer the coconut rice mixture to a greased 9x9 inch baking pan, spreading it evenly. Sprinkle the prepared latik and the additional 2 tablespoons of brown sugar over the top. Allow the cake to cool completely before cutting into squares or rectangles for serving.

Notes

  • For best results, use freshly made latik as it adds an authentic crunch and flavor that complements the soft texture of the rice cake.
  • The dessert can be served warm or cold, but allowing it to cool completely helps it set for easier cutting.
  • In the Philippines, this dessert is known as "Biko" and is often served during special occasions and celebrations.
  • For a more aromatic version, you can add a pandan leaf while cooking the rice or the coconut syrup.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm slightly before serving.