Biko na Pirurutong Rice Cake Recipe

December 4, 2013
(Last Updated On: March 18, 2018)

How to cook Biko na Pirurutong Rice Cake

Biko Pirurutong Recipe is one of the varieties in Filipino Suman delicacies. It is traditionally prepared during Christmas season best served with hot chocolate. This rice cake consists of mixed white rice and brown-purple sweet rice which is called “pirurutong”. Pirurutong contains more nutrients compared to white rice. It is steamed in coconut milk with some grated ginger, brown sugar, calamansi rind and a little salt topped with Latik or fried coconut curds.

The cooking procedure in Biko Pirurutong Recipe is not that difficult but you will have to deal with a lot of stirring to avoid it from being burned.

biko na pirurutong recipe

Biko na Pirurutong Rice Cake Ingredients:

  • 1 cup violet glutinous rice, soaked overnight
  • 2 cups white glutinous rice
  • 3 cups water
  • 1½ tsp. iodized salt
  • 1½ tsp. fresh ginger, finely chopped
  • 2 cups coconut milk
  • 2 cups brown or muscovado sugar
  • 1 tsp. calamansi zest, finely chopped
  • Banana leaves, optional
  • Oil for brushing the leaves

For Latik: (you can follow this procedure)

  • 2 cups coconut milk or 1 can coconut milk, for toppings


Biko na Pirurutong Rice Cake Cooking Instructions:

  • Soak violet glutinous rice for about 8 hours or overnight.
  • In a large pot combine soaked violet rice and regular white glutinous rice, wash and rinse the rice.
  • Mix the rice in 3 cups of water, salt and grated ginger and mix well to combine and dissolved the salt.
  • Cook the rice in a medium heat until almost done, do not over cooked. When it’s done, fire off and open the lid to cool down the rice.
  • Meanwhile, In a large deep pan heat 2 cups of coconut milk, brown or muscovado sugar and calamansi zest.
  • Mix until the sugar dissolves and bring to simmer over a low heat until the coconut caramel becomes thick.
  • Add in the cooked sticky rice over the coconut caramel syrup.
  • Mix and blend well with a wooden spoon until the rice has cooked thoroughly and the syrup has been absorbed. You know it’s done when you stir the rice and you can see the bottom of the pan.
  • It should be slightly moist, turn off the heat and transfer in a prepared greased banana leaf.
  • Lastly, prepare your Latik toppings by simply simmer the remaining coconut milk in a saucepan over medium heat.
  • When the coconut milk starts to separate from the coconut oil turn the heat to low and let it simmer and stir lightly until coconut curd forms. Cook until the coconut curd turns into golden brown.
  • Drain on paper towel and sprinkle the latik on top of your biko na pirurutong and serve.

biko na pirurutong recipe

Biko Pirurutong Recipe is one of the varieties in Filipino Suman delicacies best served with hot chocolate.

biko na pirurutong recipe


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  • Reply
    Wanda Lopez
    December 24, 2017 at 12:49 pm

    Haven’t had this dish before. We in Puerto Rico have a sweet rice dish, also make during the Holiday season, that smells like heaven.

  • Reply

    Steve del Castillo

    December 7, 2013 at 10:47 pm

    My favorite pinoy dessert!

  • Reply

    eric rivera

    December 7, 2013 at 12:49 pm

    i love this i think my cousin would have a ball with this recipe! yum yum yum

  • Reply

    md Kennedy

    December 7, 2013 at 9:25 am

    I so love rice desserts, but they are usually puddings. This sounds even better, and less messy. And it include purple rice is great. I’ll give it a try.

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