Biko is a traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar. Sweet, chewy, and rich, this delightful treat is perfect for celebrations, snacks, or dessert. This easy recipe simplifies the process while keeping the authentic flavors of this beloved dish.
Why You’ll Love This Recipe
- Simple ingredients: Made with pantry staples.
- Easy to prepare: A streamlined version of a classic dessert.
- Perfect for sharing: Great for potlucks, parties, or family gatherings.
- Sweet and comforting: The caramelized coconut topping adds an irresistible finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups glutinous rice (malagkit)
- 2 1/2 cups water
- 1 can (14 oz or 400 ml) coconut milk
- 1 cup brown sugar (adjust to taste)
- 1/2 teaspoon salt
Optional Topping:
- 1/2 cup coconut cream (kakang gata)
- 1/4 cup brown sugar
Directions
- Cook the rice: Rinse the glutinous rice until the water runs clear. Combine the rice and water in a rice cooker or pot. Cook until the rice is tender and sticky. Set aside.
- Prepare the coconut mixture: In a large pan, combine the coconut milk, brown sugar, and salt. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture thickens slightly (about 8–10 minutes).
- Mix the rice and coconut: Add the cooked glutinous rice to the pan with the coconut mixture. Stir continuously until the rice is fully coated and the mixture becomes thick and sticky (about 10–15 minutes).
- Transfer to a pan: Spread the sticky rice mixture evenly into a greased or lined 9×9-inch pan.
- Optional topping: In a small saucepan, combine the coconut cream and brown sugar. Cook over medium heat, stirring often, until thickened (about 10 minutes). Spread the topping over the biko.
- Cool and serve: Let the biko cool completely before slicing into squares or rectangles. Serve at room temperature.
Servings and Timing
- Servings: 8–10
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
Variations
- Latik topping: Sprinkle with crispy fried coconut curds (latik) instead of coconut cream topping.
- Pandan flavor: Add a few drops of pandan extract or boil the rice with pandan leaves for a fragrant twist.
- Less sweet: Reduce the amount of brown sugar to suit your taste.
- Ube biko: Mix in ube halaya (purple yam jam) for a colorful and unique version.
- Add texture: Top with toasted sesame seeds or grated coconut.
Storage and Reheating
- Storage: Store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days.
- Reheating: Microwave individual slices for 20–30 seconds or steam gently until warmed.
FAQs
Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for the sticky and chewy texture of biko.
What is the difference between coconut milk and coconut cream?
Coconut milk is thinner, while coconut cream (kakang gata) is richer and creamier, often used for toppings or enhancing flavor.
Do I need a rice cooker to make this?
No, you can cook the rice on the stovetop. Simmer the rice with water, cover, and cook on low heat until tender.
Can I freeze biko?
Yes, freeze slices in an airtight container for up to 1 month. Thaw at room temperature or reheat gently.
How do I prevent the biko from sticking to the pan?
Line the pan with parchment paper or grease it well with oil or butter.
Can I make this less sweet?
Yes, reduce the sugar in both the rice mixture and the topping.
What’s the best way to serve biko?
Biko is best served at room temperature, paired with coffee or tea.
Can I add toppings besides coconut cream?
Yes, try latik, toasted sesame seeds, or grated coconut for added texture and flavor.
Is biko gluten-free?
Yes, biko is naturally gluten-free since it’s made with glutinous rice, which doesn’t contain gluten.
Can I double the recipe?
Absolutely! Use a larger pan and adjust the cooking time as needed.
Conclusion
This easy biko recipe is a simplified version of the beloved Filipino sticky rice cake that doesn’t skimp on flavor. With its rich coconut sweetness and chewy texture, it’s a dessert that’s sure to impress. Perfect for any occasion, this biko recipe will quickly become a favorite in your home. Try it today and enjoy a slice of Filipino comfort food!
Print
Easy Biko Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: Filipino
Description
Biko is a classic Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar. Sweet, chewy, and delicious, this traditional dessert is perfect for celebrations, holidays, or as a simple snack. It’s easy to make and always a crowd favorite!
Ingredients
- 2 cups glutinous rice (malagkit)
- 2 1/4 cups water
- 1 can (13.5 oz) coconut milk
- 1 cup brown sugar
- 1/2 tsp salt
For the Latik Topping (Optional):
- 1/2 cup coconut cream (or the thick part of canned coconut milk)
- 2 tbsp brown sugar
Instructions
Cook the Glutinous Rice:
- Rinse and Cook:
- Rinse the glutinous rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook until done. Set aside.
Make the Coconut Syrup:
2. Simmer the Syrup:
- In a large saucepan or skillet, combine the coconut milk, brown sugar, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly (about 8–10 minutes).
Combine Rice and Syrup:
3. Mix Together:
- Add the cooked glutinous rice to the coconut syrup. Stir well to coat the rice evenly with the syrup. Continue cooking on low heat, stirring frequently, until the mixture becomes thick and sticky (about 10–15 minutes).
Prepare the Latik Topping (Optional):
4. Cook the Coconut Cream:
- In a small pan, simmer the coconut cream over low heat until it reduces and separates into golden brown coconut curds (latik). Drain the curds and set aside.
Assemble the Biko:
5. Layer the Biko:
- Transfer the sticky rice mixture into a greased 9×9-inch square pan or similar dish. Smooth the top with a spatula.
- Add Topping:
- If desired, spread a thin layer of latik and sprinkle brown sugar over the top for added flavor.
Serve:
7. Cool and Serve:
- Allow the biko to cool to room temperature before slicing into squares. Serve and enjoy!
Notes
- For extra flavor, add a few pandan leaves when cooking the rice.
- Biko can be stored in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days.