Biko na Pirurutong (Sweet Violet Rice Cake) 

  • 2 cups pirurutong (black rice or wild purple rice)
  • 3 cups malagkit (ordinary glutinous rice)
  • 5 cups water
  • ½ tsp. salt
  • 1 tsp. aniseed
  • 8 cups kakang gata (pure coconut milk), divided
  • 2 cups condensed milk
  • 1-2 cups brown or muscovado sugar
  • 1 tsp. vanilla extract
  • 1 cup peanuts or cashew nuts, roasted and coarsely crushed (for toppings)
  • banana leaves
  • coconut oil (for greasing)


For the Biko na Pirurutong (Violet Sticky Rice Cake)
  1. Mix together the purple rice and glutinous rice. Thoroughly wash and rinse the rice. 
  2. In a large cooking pot, combine the rice, aniseed, salt and water. Cook over medium heat until the liquid has already evaporated and the rice is almost done. Do not overcook. If using an electric rice cooker, just cook the mixed rice the same way as cooking an ordinary rice. Set aside with lid left open to cool.
  3. In a separate large pan, combine half of the coconut milk, condensed milk, vanilla extract and sugar. Simmer over low heat while stirring until the sugar dissolves and the liquid slightly thickens. 
  4. Stir in the cooked rice in the thickened coconut milk mixture. Stir continuously until well blended and to avoid the bottom from burning. Keep cooking and stirring for about 30 minutes or until the mixture is very sticky. It is ready when the rice is very thick and almost difficult to stir. Remove from heat and allow to cool for a little while.
  5. Line the 24-inch diameter bilao or woven bamboo rice tray with two layers banana leaves. Brush the banana leaves with coconut oil. Transfer the cooked biko in the lined woven tray and press down to flatten the surface. 
  6. Garnish the top with coarsely crushed peanuts or cashew nuts and sprinkle with latik. Slice the biko into serving pieces and serve along with coffee or as an after meal dessert. Enjoy!

For the Latik (Coconut Curd Toppings)
  1. Bring to simmer the remaining coconut milk in a saucepan over medium heat. Continue to cook while stirring once in a while. 
  2. Lower down the heat when coconut oil starts to separate from the coconut residues. Scrape the sides and bottom of the pan to keep from burning. It is done when the coconut curds turn golden brown and completely separates from oil.
  3. Drain the latik and set aside the coconut oil for greasing.

**Makes one huge bilao (24-inch diameter)

  1. You can use the ordinary glutinous rice if the purple variety is not available.
  2. You can also slather the top with minatamis na bao or coco jam.
  3. This recipe is intended to serve a bunch. Just reduce the quantity proportionately if you wish to cook it in smaller batch.