Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)

Biko is a traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar. This rich and chewy dessert is topped with a luscious coconut caramel sauce, making it a favorite treat for celebrations and merienda (afternoon snack). Despite its simple ingredients, Biko has an indulgent flavor and a satisfying texture that makes it a staple in Filipino households.

Why You’ll Love This Recipe

• Simple and easy to make – No baking required, just a few steps on the stovetop.
• Rich and chewy texture – Made with glutinous rice for that signature sticky bite.
• Perfect for any occasion – A must-have for parties, holidays, or everyday snacking.
• Coconut caramel topping – A delicious latik syrup adds extra flavor and sweetness.
• Naturally gluten-free – A great dessert option for those with gluten sensitivities.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Glutinous rice (also called sticky rice or malagkit)
• Water
• Coconut milk (full-fat for the best flavor)
• Brown sugar
• Salt
• Vanilla extract (optional, for added depth of flavor)

For the Coconut Caramel Topping (Latik Syrup):

• Coconut milk
• Brown sugar

Directions

Cooking the Sticky Rice

1. Rinse the Rice: Wash the glutinous rice with water until the water runs clear. Drain.
2. Cook the Rice: In a pot, combine the rice and water. Bring to a boil, then lower the heat and simmer until the rice is fully cooked and absorbs the water. Set aside.

Making the Coconut Caramel Sauce

3. Prepare the Sauce: In a separate pan, heat coconut milk and brown sugar over medium heat. Stir continuously until the mixture thickens into a caramel-like consistency.
4. Combine: Add the cooked rice into the caramel mixture, stirring constantly until well-coated and thick. Remove from heat.

Making the Coconut Caramel Topping

5. Cook the Topping: In a small saucepan, mix coconut milk and brown sugar over medium heat. Stir until the mixture reduces and thickens into a rich syrup.

Assembling the Biko

6. Transfer to a Pan: Spread the sticky rice mixture into a greased baking dish or banana leaf-lined tray. Smooth the top.
7. Add Topping: Pour the coconut caramel topping over the rice, spreading it evenly.
8. Cool and Serve: Let the Biko cool before slicing into squares. Enjoy warm or at room temperature!

Servings and Timing

• Servings: 12 slices
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Variations

• Ube Biko: Mix in ube (purple yam) puree for a colorful twist.
• Chocolate Biko: Stir in cocoa powder for a chocolate-infused version.
• With Latik Toppings: Fry coconut cream until golden brown for crispy latik toppings.
• Extra Nutty: Add toasted sesame seeds or crushed peanuts for texture.
• Less Sweet: Reduce the brown sugar if you prefer a milder sweetness.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
• Reheating: Warm in the microwave for 30 seconds or steam for a few minutes until soft.
• Freezing: Freeze individual portions in an airtight container for up to 1 month. Thaw before reheating.

FAQs

What type of rice should I use for Biko?

Use glutinous rice (malagkit), not regular rice, to achieve the chewy, sticky texture.

Can I use white sugar instead of brown sugar?

Brown sugar gives Biko its signature caramel flavor, but you can substitute with white sugar if needed.

Do I need to bake Biko?

No! This is a stovetop dessert, making it easy to prepare.

Why is my Biko too dry?

It may have been overcooked. Add a little extra coconut milk when reheating to restore moisture.

Can I make Biko without coconut milk?

Coconut milk is essential for the authentic taste, but you can experiment with whole milk if necessary.

How do I prevent my Biko from sticking to the pan?

Grease the pan with oil or line it with banana leaves for easy removal.

Is Biko gluten-free?

Yes! Glutinous rice is naturally gluten-free, making this a great dessert option for gluten-sensitive individuals.

Can I make Biko in a rice cooker?

Yes! Cook the glutinous rice in a rice cooker, then mix it with the caramelized coconut milk on the stovetop.

What can I serve with Biko?

Enjoy it with coffee or tea, or pair it with other Filipino kakanin like suman or maja blanca.

Can I add toppings?

Absolutely! Try shredded coconut, crushed peanuts, or a sprinkle of toasted sesame seeds for extra flavor.

Conclusion

Biko is a classic Filipino sticky rice cake that’s easy to make and full of delicious coconut flavor. Whether you serve it for a special occasion or as an everyday treat, this rich and chewy dessert is sure to be a hit. Give it a try and enjoy a taste of Filipino tradition!

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