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.
Easy Biko Recipe (Filipino Sticky Rice Cake Dessert) 10 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.


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

  1. 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.
  2. Combine: Add the cooked rice into the caramel mixture, stirring constantly until well-coated and thick. Remove from heat.

Making the Coconut Caramel Topping

  1. 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

  1. Transfer to a Pan: Spread the sticky rice mixture into a greased baking dish or banana leaf-lined tray. Smooth the top.
  2. Add Topping: Pour the coconut caramel topping over the rice, spreading it evenly.
  3. 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.
Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)
Easy Biko Recipe (Filipino Sticky Rice Cake Dessert) 11 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.


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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Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)

Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 squares 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Filipino

Description

Biko is a traditional Filipino kakanin (rice cake) made from glutinous rice, coconut milk, and brown sugar, then topped with a thick, caramel-like latik syrup. It’s soft, chewy, and packed with coconut goodness!


Ingredients

Units Scale
  • For the Sticky Rice:
  • 2 cups glutinous rice (malagkit rice)
  • 1 1/2 cups water
  • 1 can (13.5 oz) coconut milk
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract (optional)
  • For the Latik Topping:
  • 1/2 can (6-7 oz) coconut cream
  • 1/4 cup brown sugar

Instructions

  • Step 1: Cook the Sticky Rice
  • Rinse & Cook the Rice – Rinse the glutinous rice until the water runs clear. Cook it in a rice cooker with 1 ½ cups of water (or use a pot on the stovetop, simmering until tender).
  • Step 2: Make the Coconut Caramel Sauce
  • Heat the Coconut Milk – In a large pan, heat coconut milk, brown sugar, and salt over medium heat. Stir continuously until sugar dissolves.
  • Combine with Rice – Once the sauce thickens slightly (about 5 minutes), add the cooked glutinous rice. Stir well and cook for 10-15 minutes until thick and sticky.
  • Step 3: Make the Latik Topping
  • Caramelize Coconut Cream & Sugar – In a small saucepan, heat coconut cream and brown sugar over medium heat. Stir constantly until it becomes thick like caramel (about 5-7 minutes).
  • Step 4: Assemble & Serve
  • Transfer to a Pan – Spread the sticky rice mixture evenly into a greased 8×8-inch baking dish.
  • Add the Latik – Pour the caramelized coconut topping over the rice and spread evenly.
  • Cool & Serve – Let it set for at least 30 minutes before slicing. Serve warm or at room temperature!

Notes

  • For extra chewiness, steam the cooked rice for 5 minutes before mixing it with the caramel sauce.
  • Want it more traditional? Top with toasted coconut flakes or latik (coconut curds).
  • Make it less sweet by reducing the brown sugar in the sticky rice to ½ cup.

Nutrition

  • Calories: 230
  • Sugar: 18g
  • Sodium: 80mg
  • Fat: 8g
  • Saturated Fat: 7g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

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