Delicious Biko: A Traditional Filipino Sweet Sticky Rice Cake Recipe

💛 A Sweet Taste of Home

Growing up in a Filipino household, there was always something special about the smell of coconut milk gently simmering with brown sugar. It meant one thing—Biko was being made. Whether it was for fiestas, birthdays, or simple Sunday afternoons, this sticky rice cake brought everyone to the kitchen.

Biko is one of the most beloved Filipino kakanin (rice-based desserts). Its rich, caramel-like sweetness and soft, chewy texture make it comforting and nostalgic. Topped with golden, crispy latik, it’s the perfect balance of creamy and crunchy.

If you’re craving a traditional Filipino dessert that’s easy to make and full of heart, this authentic Biko recipe is for you.

⏱ Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 6–8

🛒 Ingredients

• 2 cups glutinous rice (malagkit) – gives Biko its signature sticky texture
• 2 cups water – for cooking the rice
• 2 cups coconut milk – adds rich, creamy flavor
• 1 cup brown sugar – creates deep caramel sweetness
• 1 cup coconut cream – used for topping
• ½ cup brown sugar (for topping) – thickens into a rich glaze
• Latik (optional) – toasted coconut curds for topping

👩‍🍳 Step-by-Step Cooking Process

Step 1: Cook the Rice

In a pot, combine glutinous rice and water. Cook over medium heat until rice is tender and water is fully absorbed.

👉 Tip: You can also use a rice cooker for convenience.

Step 2: Make the Coconut Caramel

In a separate pan, combine coconut milk and brown sugar. Stir over medium heat until sugar dissolves and mixture thickens slightly.

👉 Tip: Stir constantly to prevent burning.

Step 3: Combine Rice and Mixture

Add the cooked rice into the coconut mixture. Stir well until fully coated and sticky.

👉 Tip: Lower heat and keep mixing to avoid sticking to the pan.

Step 4: Transfer to Pan

Grease a baking dish or tray. Spread the rice evenly and flatten the surface.

Step 5: Prepare the Topping

In a small pan, combine coconut cream and brown sugar. Simmer until thick and glossy.

👉 Tip: This creates that classic Biko topping layer.

Step 6: Add Topping & Finish

Pour the topping over the rice. Spread evenly and cook on low heat or bake at 350°F for 15–20 minutes until set.

Top with latik before serving.

💡 Tips for Perfect Biko

• Use low heat when cooking coconut milk
• Stir frequently to avoid burning
• Don’t overcook rice—it should stay soft and chewy
• Let Biko rest before slicing for clean cuts

🔄 Variations

• Pandan Biko – add pandan extract for aroma
• Ube Biko – mix in ube halaya for a purple twist
• Condensed Milk Biko – drizzle for extra sweetness

🧊 Storage Instructions

• Store in an airtight container in the fridge for up to 3 days
• Reheat in microwave before serving
• Best enjoyed warm or at room temperature

🔁 Substitutions

• White sugar instead of brown sugar (lighter taste)
• Coconut cream instead of milk for richer texture
• Maple syrup (small amount) for a twist

🥗 Nutrition Notes (Approximate)

• High in carbohydrates
• Provides quick energy
• Contains natural fats from coconut

❓ FAQs

Why is my Biko too hard?

You may have overcooked the rice or used too little coconut milk.

Can I use a rice cooker?

Yes! It’s an easy and reliable method.

How do I make latik?

Simmer coconut cream until oil separates and solids turn golden brown.

🖨 Printable Recipe Card

Filipino Biko Recipe

Ingredients:

• 2 cups glutinous rice
• 2 cups water
• 2 cups coconut milk
• 1 cup brown sugar
• 1 cup coconut cream
• ½ cup brown sugar (topping)

Instructions:

1. Cook rice
2. Make coconut caramel
3. Combine rice + mixture
4. Transfer to pan
5. Add topping
6. Bake or set

Time: 50 minutes

Servings: 6–8