Biko Recipe

Sticky, chewy, and oh so sweet, biko is a delicious treat that Filipinos all across the world enjoy. Biko is a type of sticky rice cake, otherwise known as kakanin. With a combination of coconut milk and brown sugar, biko is a delicious dessert or merienda to share with your loved ones! You can often find biko at birthday parties, fiestas, holiday parties, and family reunions, usually with other sticky rice treats.

Filipinos love rice, but we also love coconuts. The sweet, unique flavor of coconut milk is one we use in a variety of dishes –– appetizers, entrees, and even desserts! Whatever you pair it with, coconut milk’s delicious flavor shines through –– another reason why biko is so one of a kind and absolutely yummy!

If you’re worried about cooking this, you don’t have to be! The biko recipe we have today is simple, taking a little less than an hour with just a few ingredients. In addition, the biko we’re familiar with is served traditionally atop banana leaves in a bilao, or a round woven bamboo tray. However, because we want anyone to be able to make this recipe, all you need is a pot, a rice cooker, and a serving plate! Biko is so easy to make, you’ll be able to enjoy it at your dining table in no time!

Biko Recipe

Sticky Filipino rice cake

Prep: 10min

Total: 50min

Yield: 8

Serving Size: 8 g

Nutrition Facts: servingSize 8 g, calories 603 kcal, Carbohydrate 95 g, Protein 5 g, Fat 24 g, Saturated Fat 21 g, Sodium 181 mg, Fiber 1 g, Sugar 53 g, unSaturated Fat 1.4 g

Ingredients:

• 2 cups glutinous rice (aka sticky rice or malagkit)
• 1 1/2 cups water
• 2 cups brown sugar
• 4 cups coconut milk
• 1/2 tsp salt

Instruction:

1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
3. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
4. Scoop the cooked biko and place it in a serving plate then flatten the surface.
5. Share and Enjoy!

Biko Recipe (Filipino Rice Cake)

Get this easy Biko recipe, a Filipino rice cake made from glutinous rice cooked in coconut milk and brown sugar topped with caramelized coconut milk.

Prep: 5min

Total: 65min

Yield: 9

Serving Size: 1 serving

Nutrition Facts: calories 455 kcal, Carbohydrate 66 g, Protein 5 g, Fat 20 g, Saturated Fat 18 g, Sodium 24 mg, Fiber 3 g, Sugar 28 g, servingSize 1 serving

Ingredients:

• 2 cups glutinous rice (- washed and drained)
• 1 cup canned coconut milk
• 1 cup water
• 2 pieces pandan leaves
• 2 cups canned coconut milk
• 1 cup dark brown sugar
• 1 teaspoon vanilla ((optional))
• vegetable or coconut oil (- for greasing the pan)

Instruction:

1. Generously grease an 8×8-inch square baking pan and set aside.
2. In a large pot over medium heat, mix together the 1 cup coconut milk and 1cup water. Add the glutinous rice and pandan leaves. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.
3. While waiting, prepare the latik syrup by combining the 2 cups coconut milk and 1 cup dark brown sugar on a large pan or pot. Cook over medium heat while constantly stirring until the liquid thickens into a camarel.
4. Scoop and reserve 1/2 cup of the latik syrup for the topping later. Add the cooked rice without the pandan leaves to tha pan with the remaining latik syrup. Gently fold the sticky rice and the syrup until completely coated. Cook while stirring from time to time until the rice completely absorbs the syrup and the rice is fully cooked.
5. Transfer the rice into the greased pan and spread out evenly. Pour the reserved latik syrup on spread evenly on top of the rice. Bake in a preheated oven at 350°F/180°C for 20-30 minutes or until the latik is reduced and becomes bubbly.
6. Remove from oven and let it cool down. Cut into squares and serve.

You’re Just 4 Ingredients Away from Sticky Rice Cake Paradise

This Filipino sticky rice cake, which requires just four ingredients, is topped with a layer of homemade coconut caramel.

Prep: 300sec

Total: 4200sec

Serving Size: Serves 6

Nutrition Facts: Saturated Fat 26.7 g, unSaturated Fat 0.0 g, Carbohydrate 95.8 g, Sugar 37.9 g, servingSize Serves 6, Protein 7.1 g, Fat 30.6 g, calories 667 cal, Sodium 264.0 mg, Fiber 0.7 g, Cholesterol 0 mg

Ingredients:

• Coconut oil, for coating the pan
• 1 fresh banana leaf (optional)
• 2 cups glutinous or sweet rice
• 2 tablespoons coarsely chopped dried pandan leaves (optional)
• 2 (about 13-ounce) cans coconut milk, divided
• 1 cup water
• 3/4 teaspoon kosher salt, divided
• 1/2 cup packed dark brown sugar
• 1/2 cup packed light brown sugar

Instruction:

1. Coat an 8×8-inch square baking dish with coconut oil. Trim 1 fresh banana leaf, if using, to cover the bottom of the baking dish and line the baking dish with the leaf. Rinse 2 cups glutinous rice in a fine-mesh strainer until the water runs clear.
2. Transfer the rice to a small pot or Dutch oven. If using pandan leaves, wrap 2 tablespoons in a cheesecloth and tie with kitchen twine to form a sachet. Add the sachet, 1 cup of the coconut milk, 1 cup water, and 1/4 teaspoon of the kosher salt to the pot and stir to combine. Bring to a boil over medium heat.
3. Reduce the heat to low. Cover and simmer undisturbed until all the liquid has been absorbed and rice is slightly undercooked, about 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Make the coconut caramel.
4. Place the remaining 2 cups coconut milk, 1/2 cup packed dark brown sugar, 1/2 cup packed light brown sugar, and 1/4 teaspoon of the kosher salt in a large saucepan and bring to boil over medium-high heat, stirring occasionally. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the mixture thickly coats the back of a spoon and you can see the bottom of the pan while stirring, about 35 minutes. Stir in the remaining 1/4 teaspoon kosher salt. Remove 2/3 cup of the coconut caramel and reserve for the top.
5. Stir the cooked rice into the pot with the remaining caramel and stir until there are no white streaks and the rice is completely coated. Transfer into the baking dish and smooth the top. Pour the reserved 2/3 caramel sauce over the rice and smooth the top.
6. Bake until the top is bubbly in the center and the caramel on top has thickened slightly, 30 to 35 minutes. Let cool 30 minutes before serving. Slice the biko into squares and serve. Discard the banana leaf, if using.

BIKO RECIPE | How to Make SPECIAL BIKO

FAQ

What is biko made of?

What is the English term for biko?

Is biko healthy or unhealthy?

How much coconut milk for biko?