Sinukmani (Biko) with Latik
A classic Filipino sticky rice cake made with glutinous rice cooked in sweet coconut sauce and finished with crunchy toasted coconut curds (latik). Rich, sweet, and chewy—perfect as a celebratory dessert or anytime treat.
Yield
8
Time
1 hour 30 minutes
Ingredients
5 cups glutinous (sweet) rice, rinsed 3–4 times
5 1/2 cups water
2–3 pandan leaves (optional)
1 (13.5 oz / 400 mL) can coconut milk
1 (13.5 oz / 400 mL) can coconut cream
1 cup dark brown sugar
1 cup muscovado sugar (or substitute with extra dark brown sugar — see notes)
1 teaspoon salt
For latik (toasted coconut curds): 1 (13.5 oz / 400 mL) can coconut cream
Instructions
Step 1
Prepare the rice: Rinse the glutinous rice 3–4 times until the water runs clearer. Place the rinsed rice, 5 1/2 cups water and pandan leaves (if using) in a rice cooker and cook on the white rice setting.
Step 2
Make the coconut-sugar sauce: While the rice cooks, heat a large pot over medium heat. Add the dark brown sugar and muscovado sugar and melt them together, stirring to prevent burning.
Step 3
Add coconut: Once the sugars have melted, pour in the coconut milk and coconut cream. Stir until the sugar dissolves completely. Let the mixture simmer for 8–10 minutes, stirring occasionally. Add 1 teaspoon salt and stir to combine; keep the sauce warm on low heat.
Step 4
Combine rice and sauce: When the rice is cooked, transfer the rice directly into the simmering coconut-sugar sauce. Gently mix so the sauce coats the rice evenly.
Step 5
Cook and fold: Keep the pot over low–medium heat. Continuously fold the glutinous rice into the sauce (use a spatula or wooden spoon), pressing and turning so the grains become sticky and evenly coated. Continue folding and cooking for 35–40 minutes, or until you reach the desired elasticity and chewiness. Reduce heat as needed to avoid scorching.
Step 6
Make the latik (toasted coconut curds): While the rice cooks (can be done concurrently), pour 1 can (13.5 oz / 400 mL) coconut cream into a small saucepan and bring to a boil. Lower heat to medium–low and simmer. As curds form, occasionally scrape them from the sides with a spoon. Continue simmering and skimming until most of the liquid evaporates and you see coconut oil separating and brown curds forming (this can take 20–40 minutes depending on heat). Turn off heat, strain the curds through a fine-mesh strainer and discard excess oil or reserve it for other uses.
Step 7
Finish and serve: Spoon the sticky rice cake into a serving dish or spread into a lined pan. Top generously with toasted latik curds. Serve warm or at room temperature.
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