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Biko

Prep 30 min
Cook 1 hr
Servings 12
Difficulty Easy
Recipe by Nanay Rosa |

Biko

Sweet Sticky Rice Cake with Coconut Caramel

Prep Time 30 min
Cook Time 1 hr
Servings 12
Difficulty Easy
Biko

About This Recipe

Biko is one of the most beloved Filipino kakanin (rice cakes), made from glutinous rice cooked in coconut milk and brown sugar, then topped with latik (coconut caramel curds). This sweet, sticky treat is a staple at Filipino celebrations, from fiestas to birthdays to simple family gatherings.

The magic of biko lies in the contrast between the chewy, sweet rice base and the rich, crunchy latik topping. Making latik requires patience as you slowly cook coconut cream until the oil separates and the curds turn golden brown, but the result is worth every minute of stirring.

Ingredients

For the Biko:

  • 3 cups glutinous rice (malagkit)
  • 3 cups coconut milk
  • 2 cups brown sugar
  • 1/2 tsp salt

For the Latik Topping:

  • 2 cups coconut cream
  • 1/2 cup brown sugar (optional, for sweeter latik)

Instructions

  1. 1

    Cook the Rice

    Wash glutinous rice until water runs clear. Cook in a rice cooker with 2.5 cups water. Alternatively, soak rice for 4 hours and steam for 30 minutes.

  2. 2

    Make the Latik

    While rice cooks, pour coconut cream into a pan over medium heat. Stir continuously for 20-30 minutes until oil separates and curds turn golden brown. Remove curds and set aside. Reserve the coconut oil.

  3. 3

    Make the Caramel Mixture

    In a large wok or pan, combine coconut milk, brown sugar, and salt. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until slightly thickened.

  4. 4

    Combine and Cook

    Add cooked glutinous rice to the caramel mixture. Stir continuously over low heat for 15-20 minutes until mixture becomes thick, sticky, and pulls away from the pan.

  5. 5

    Assemble and Serve

    Transfer biko to a greased pan or banana leaf-lined tray. Flatten the top. Drizzle with reserved coconut oil and top generously with latik. Let cool slightly before serving.

Tips & Variations

Fresh Coconut

Use freshly extracted coconut milk and cream for the richest, most authentic flavor.

Brown Sugar

Use muscovado or palm sugar (panutsa) for deeper, more complex sweetness.

Ube Biko

Add ube halaya or ube extract to the rice for a beautiful purple biko variation.