How to Cook Biko Without Using an Oven (6 Steps)

Biko, a traditional Filipino sweet rice cake, lends itself well to improvisation -- you can cook it entirely on the stove or finish it up in the oven. You can even cook a lot or a little, depending on how much of each ingredient you have. Using about 2 cups of each ingredient will yield a dessert that serves 10 people. Look for short-grained glutinous rice such as mochi, sticky or botan rice when making biko.

Things You'll Need

  • Liquid and solid measuring cups
  • 2 large saucepans
  • 2 wooden spoons
  • Sticky rice
  • Coconut milk
  • Brown sugar

Instructions

  1. Cook glutinous rice in an equal amount of simmering water until the water has been absorbed.

  2. Whisk brown sugar into an equal amount of boiling coconut milk while the rice is cooking in the other pot.

  3. Combine the partially-cooked rice with the thickened coconut milk by spooning the rice into the coconut mixture saucepan.

  4. Continue stirring the rice-coconut milk mixture until it is thick and all liquid has been absorbed.

  5. Spread the mixture onto a flat tray and allow it to cool.

  6. Cut biko into squares once it has cooled.

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