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

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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