Biko Recipe (Filipino Sticky Rice Cake)

Biko also known as coconut sticky rice cake is one Philippine rice cake dessert made with sticky rice, coconut milk, brown sugar, salt and topped with crunchy coconut curd called Latik. Learn how to make Biko with step-by-step images and videos.

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Biko recipe

There are some recipes that will make us try them immediately as soon as we come across them. This is one such recipe. I came across this dish recently and it was too tempting for me to try it right away.

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It’s a Philippine dessert dish made of sticky rice and coconut milk sweetened with brown sugar. Super simple to make but has such an addictive flavor. I made a small batch and the result was really delicious, which made me order more sticky rice.

What is Biko?

Biko is a Philippine coconut cake and sticky rice. It is pronounced like bee-koh. The dish is made with sticky rice, also known as sushi rice, which is cooked with a few pandan leaves.

Coconut milk, brown sugar and salt are mixed into cooked rice to achieve a thick pudding-like consistency. This rice pudding is poured into a pan lined with banana leaves and topped with a crunchy coconut curd called latik. Traditionally it is served hot or warm.

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About Biko (Philippine Sticky Rice Cake)

Biko is a simple rice-based dessert originally from the Philippines. The dessert uses sticky rice and coconut milk as its base. As for the sweetener, you can use coconut sugar, even cane sugar with the addition of molasses.

Traditionally Biko is served in banana leaves for the earthy aroma. Pandan leaf provides the unique flavor to rice. You can top Biko with coconut caramel sauce (recipe provided below) or crunchy caramelized coconut curd called latik.

You can use fresh coconut milk or canned coconut milk or coconut cream to make Biko. Biko is traditionally not too sweet, so you can add more or less brown sugar to suit your taste. You can also make a big batch of coconut caramel and serve it with it. Enjoy Biko hot or warm for best taste, any leftovers can be stored in the fridge and reheated the next day in the microwave.

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Watch the Biko recipe video

Biko ingredients

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Sticky rice – also known as sushi rice or glutinous rice. You can use regular sushi rice or even black rice. Black rice tends to give Biko a darker color, but it tastes just as delicious. I usually cook sushi rice in a 1:1 part water to rice. But this time I cooked it with 1.5:1 part rice water.

Coconut milk – Thick coconut milk is added to the cooked rice along with brown sugar and salt. It is cooked until thick and similar to halwa. I used another batch of coconut milk to make latik, a caramelized toasted coconut curd.

Brown sugar – I used brown sugar for sweetness. You can also use coconut sugar.

Pandan leaf – although optional, it adds a wonderful flavor to the rice.

Salt – salt helps to enhance the taste of Biko and balance the taste.

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How to make Biko (step-by-step images)

Do Latik

1)Take coconut milk in a shallow pan. Cook over medium-high heat until it comes to a full boil.

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2) Now cook it on medium heat stirring often until the coconut oil separates from the coconut milk and the coconut curd starts to caramelize.

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3)Continue mixing. The coconut curd will begin to toast.

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4)Now the curd has caramelized.

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5)Strain the toasted curd into a sieve placed over a bowl to catch the coconut oil.

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Banana leaf pan liner

6) Toast the banana leaf over high heat until it is slightly wilted. Cut 4 corners of the banana leaf.

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7)Line a plate or shallow pan with a banana leaf. Set aside.

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Cooking Biko

8)Start by cooking the glutinous rice. Take the rice and wash it very well in several changes of water. Bring it to a saucepan. Add the water along with the pandan leaf.

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9) Bring to the boil, cover and simmer for 8-10 minutes until the rice is completely cooked.

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10) Pour in the coconut milk.

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11)Add the salt, brown sugar and mix well.

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12)The sugar will melt and join the cooked sushi rice.

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13) Now cook everything together on medium-low heat until it becomes thick and comes away from the sides of the pan. Remove the pandan leaf from this mixture.

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14) Pour it into the pan lined with banana leaves. Let it cool for 30 minutes.

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15) Use a knife to cut equal parts into squares.

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16) Cover with crunchy curd. Enjoy warm or room temperature.

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Expert advice

• You can use canned coconut milk or freshly squeezed coconut milk for the recipe.
• Sugar totally depends on your taste. In this recipe you can use brown sugar or coconut sugar.
• Don’t skip the salt, it enhances the taste of Biko.
• Instead of using coconut curd latik, you can garnish with coconut caramel, recipe below.

Coconut caramel recipe for Biko

• 2 cups coconut milk
• 1 ½ cups brown sugar
• ½ teaspoon salt

Take all the ingredients in a saucepan. Cook everything until it becomes syrupy and dense like caramel. Set aside to cool. You can drizzle it on Biko and serve.

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