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This recipe was inspired by my Tita, who used to bring over a batch of her Biko every Christmas! Biko is a Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar. This version is topped with a generous layer of coconut caramel and, if you’re feeling extra, crispy latik (toasted coconut curds) for a little crunch!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Glutinous Rice: Also known as malagkit (sticky) rice, this is what gives the Biko its signature chewy texture. Make sure you’re using glutinous rice rather than regular jasmine or long-grain rice, which won’t produce the same result in this recipe!
Coconut milk: Used throughout this recipe to cook the rice and make the coconut caramel. You’ll also need additional coconut milk if you’re making the optional crispy latik.
Dark brown sugar: Gives the Biko and caramel their rich sweetness and color. Muscovado sugar is another great substitute.
Banana leaves: Traditionally used to line the serving tray. They help prevent sticking and add a subtle floral aroma to the Biko. You can also use parchment paper if banana leaves aren’t available.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Prepare the latik by boiling the coconut milk until it separates into coconut oil and solids. Cook the solids until it browns, then strain and set aside (reserve the coconut oil for lining your serving tray)
To make the Biko, combine the rice, water, coconut milk, brown sugar, and salt in a pot. Boil, then simmer for 50 to 60 minutes until the rice is completely tender. Spread the cooked Biko evenly into the banana leaf-lined tray and let cool.
To make the coconut caramel, combine the coconut milk, brown sugar, and salt in a saucepan. Boil and reduce until thickened. Pour the caramel over the Biko and spread evenly.
Cut into squares and finish with the crispy latik. Enjoy warm.
Tips for the BEST Biko
Rinse your rice: Rinsing the rice washes out the excess starch from the grains, which can cause your Biko to be overly thick and turn out mushy.
Gently FOLD your Biko, do not vigorously stir: Folding means to gently mix the Biko by bringing the bottom over the top (usually with a wooden or rubber spatula). The idea is to incorporate the liquid evenly throughout, prevent the bottom rice from burning, and to avoid a mushy Biko. Mixing too hard will break up the rice grains, resulting with an unpleasant texture.
If your rice is still crunchy, add a little water: If you find that after 50-60 minutes you still have hard rice grains, it may be indicative of not enough moisture. To fix, simply add a tablespoon of water at a time, folding gently, and continuing to let it simmer until the grains have softened.
FAQs (Frequently Asked Questions)
Can I use regular rice to make Biko?
Glutinous rice, also known as sticky rice or malagkit, is essential for achieving Biko’s signature sticky and chewy texture. While I highly recommend using this, you could, in a pinch, go for regular jasmine rice (as I’ve seen other methods do this as well). Do note that the texture will be different and I haven’t personally tested those substitutions in this particular recipe!
How long does Biko last?
You can store leftover Biko for up to 3 to 4 days refrigerated in an airtight container. Once refrigerated, the Biko does tend to dry up and harden. To restore their texture, simply heat the Biko in the microwave for about 15 to 30 seconds or steam it until fully warmed-through.
Why is my biko still crunchy?
This is a sign that the rice grains haven’t fully cooked yet. If you find that after 50-60 minutes the grains still haven’t softened, add a tablespoon of water at a time, and continue folding and cooking gently until the grains are tender.
Can I add flavorings to my Biko?
Yes! Other classic versions include Ube Biko (using ube extract) and Pandan Biko (either using fresh pandan leaves or pandan extract). You may also add vanilla extract if you’d like.
Looking for other tasty sweet recipes? You might love some of these:
Biko Recipe (Filipino Sticky Rice Cake)
13-15
squaresThis recipe was inspired by my Tita, who used to bring over a batch of her Biko every Christmas! Biko is a Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar. This version is topped with a generous layer of coconut caramel and, if you’re feeling extra, crispy latik (toasted coconut curds) for a little crunch!
Keep the screen of your device on
Ingredients
- Crunchy Latik (optional)
1 cup coconut milk
- Biko
1 cup glutinous rice, rinsed at least three times and drained
1 cup water
1.5 cups coconut milk
1/2 cup dark brown sugar (may also use muscovado sugar)
1/4 tsp kosher salt
- Coconut Caramel
1/2 cup coconut milk
1/4 cup dark brown sugar
1/8 tsp kosher salt
Directions
- Prepare the Crunchy Latik (optional):
- In a large, nonstick pan, pour in the coconut milk and bring to a boil. Once boiling, lower the heat to medium and continue reducing the milk, stirring frequently with a rubber or wooden spatula to avoid burning. After a while, the coconut milk will begin to thicken, which will eventually separate into the solids and the coconut oil. Continue cooking until the coconut solids are brown in color.
- Once the solids have browned, immediately strain the solids from the oil using a sieve. Reserve the coconut oil for plating and let the Latik cool until crisp. Set aside.
- Prepare the Biko:
- In a medium-sized pot, combine together the rice, water, coconut milk, dark brown sugar, and salt over medium-high heat.
- Bring to a boil, then cover, and lower the heat to simmer on medium-low. Open the lid frequently to fold the rice over and prevent the bottom from scorching (I usually fold every 5 to 7 minutes). Avoid mixing too vigorously or the Biko will come out mushy. Continue to cook until the rice has softened and all the liquid has been absorbed, about 50 to 60 minutes, then remove from the heat briefly.
- In a large pie plate lined with banana leaf (or parchment) and brushed with a thin layer of coconut oil, transfer the cooked Biko onto the plate and evenly spread the rice around to ensure a flat surface. Let cool while you prepare the caramel.
- Prepare the Coconut Caramel: In a saucepan over medium-high heat, combine together the coconut milk, brown sugar, and salt. Bring the mixture to a boil, and let it reduce until the liquid has thickened slightly and can coat the back of a spoon, about 5 to 7 minutes (note that the caramel has a tendency to spill-over when boiling, so watch it attentively!)
- Pour the hot caramel over the Biko, carefully spreading it evenly on the surface. Section the Biko evenly into squares. Then, in each square, sprinkle a generous amount of crunchy Latik. Let cool slightly before serving.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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