Chef's CornerDesiree Brassert

Filipino Rice Cake (Biko)

Chef's corner headerBring some island vibes to your holiday spread with this easy, mochi-like sweet treat that requires only 5 ingredients. These vegan and gluten free rice cakes are wonderfully chewy when served at room temperature.


  • 2 cups of sweet rice or glutinous rice* (see note)
  • 1 (425g) can of Coco Lopez or other sweetened cream of coconut
  • 2 cans of unsweetened coconut milk
  • 1 inch of ginger cut into three slices
  • 1 cup of brown sugar
  • 1/2 cup of toasted coconut shreds for garnish
  • 1 tablespoon of coconut oil


  1. Grease a 9 X 13 inch baking pan with the coconut oil. In a saucepan, heat one can of coconut milk with 1 cup of brown sugar until thick and dark brown, about 10 minutes. Set aside.
  2. Wash rice until water runs clear and simmer for about 15 minutes in 2 cups of water until completely evaporated. Turn off and set aside.
  3. In a separate pan, combine one can of Coco Lopez, one can of coconut milk, and 3 slices of ginger.
  4. Bring to a boil, then add the cooked rice. Mix very well for about 5 minutes as it will become a paste.
  5. Spread evenly into the prepared pan, and pour the caramelized coconut milk on top.
  6. Bake at 350 for about 30 minutes, allow to cool before cutting into squares and garnishing with toasted coconut.

*Sweet rice or glutinous rice can be found in the Asian sections of our grocery stores or in the bustling Chinatown of San Jose.