Authentic Biko Recipe: Filipino Sweet Sticky Rice Cake

This recipe is part of our exploration of traditional Asian rice-based desserts. For more sweet treats from around the world, visit our Global Desserts collection.

Biko stands as a favored kakanin (rice cake) dessert of Philippine culinary tradition which continues to bring pleasure to people’s hearts since old times. Glutinous rice forms the basis of traditional Filipino sticky rice cake while coconut milk and brown sugar create tastes that make this dessert both warming and opulent. Anyone who wishes to taste authentic Filipino cuisine or experience Filipino festivals can achieve this through the preparation of this traditional biko dessert.

Imagine tasting a dessert which appears plain but delivers an extraordinary experience of fascinating multiple flavors. Biko presents a modest appearance that covers multiple layers of caramelized goodness along with its chewy texture which creates irresistible temptation to grab another bite. The authentic Filipino biko recipe stands as a wonderful treat for gatherings and unique dish to feed your dessert appetite during regular moments.

What is Biko? Understanding this Traditional Filipino Dessert

Traditional Filipino cuisine includes Biko which serves as a rice cake consisting of malagkit glutinous rice and coconut milk with brown sugar as the main ingredients. Biko exists within the Kakanin category of native Filipino snacks which original comes from glutinous rice together with coconut milk. Biko serves as the primary name for a Filipino dessert within the Tagalog areas yet this same treat receives the names sinukmani or wadjit in other Philippine territories.

The unique charm of Biko comes from its distinct texture combination between its chewy sticky rice base that meets the smooth luxurious latik coconut cream layer. The dessert showcases Filipino talent in using ordinary components to create ulterior dining experiences.

Biko requires stovetop cooking instead of baking which makes it ready to prepare even when modern kitchen facilities are unavailable in specific areas. Between cooking the glutinous rice and infusing it with coconut mixture comes the addition of top layers made from caramelized coconut cream or toasted coconut curds.

The simple preparation method for biko carries profound importance during Filipino celebratory events. The Filipino festive occasion biko represents prosperity alongside unity and sweet life values which deeply reflect the Filipino cultural values.

Essential Ingredients for Perfect Biko

Types of Rice for Biko

A perfect traditional biko requires glutinous rice known as sticky rice or malagkit to its Tagalog speakers. Glutinous rice carries no gluten despite its name because its sticky texture originates from amylopectin starch abundance. The right texture of biko depends on using genuine glutinous rice instead of standard white rice or jasmine rice since the sticky characteristic creates its characteristic chewiness.

Glutinous rice remains accessible in the international area of supermarkets and in the Asian section of grocery outlets. Japanese short-grain rice can function as substitute during emergencies yet it produces different textural results in the final product.

Coconut Products: Milk and Latik

The creamy consistency of biko depends on Coconut milk called gata as its signature ingredient. To achieve authentic taste in your biko creation you must use coconut milk from a full-fat can instead of carton coconut milk that serves as beverage drink. Biko develops its irresistible luxurious mouthfeel because of the increased fat content in the ingredients.

Many traditional recipes also incorporate latik – either in the form of coconut curds (the solids that form when coconut cream is reduced until the oil separates) or as a caramelized coconut topping. Making latik takes some time but adds an incredible depth of flavor that elevates your bike to the next level.

Sweeteners and Flavorings

Brown sugar (preferably dark) gives Biko its characteristic caramel-like flavor and appealing color. In the Philippines, a type of unrefined cane sugar called muscovado is often used, and it has a deep molasses flavor. If available, this makes an excellent choice, but regular dark brown sugar works beautifully, too.

Some recipes incorporate additional flavorings like pandan leaves (tied in a knot and cooked with the rice) or a touch of vanilla extract for aromatic complexity. While these are optional, they add wonderful nuance to the finished dessert.

Step-by-Step Biko Recipe

Preparing the Glutinous Rice

Ingredients:

• 2 cups glutinous rice
• 2 cups water
• 1 can (14 oz) coconut milk
• 1 cup brown sugar
• 1/4 teaspoon salt
• Optional: 1-2 pandan leaves tied in a knot

For the topping:

• 1 can (14 oz) coconut cream or thick coconut milk
• 1 cup brown sugar
• 1/4 teaspoon salt
• Optional: latik (toasted coconut curds) for garnish

Equipment:

• Large pot or rice cooker
• 9×13 inch baking pan
• Heavy-bottomed saucepan
• Wooden spoon
• Measuring cups and spoons

The first step to perfect biko is preparing the glutinous rice properly. Begin by washing the rice thoroughly until the water runs clear – this removes excess starch that could make your biko too gummy. After washing, let the rice soak for at least 30 minutes (though overnight soaking will give you even better results).

You have two options for cooking the rice initially:

1. Rice cooker method: Drain the soaked rice and place it in your rice cooker with 2 cups of water. Cook on the regular rice setting.
2. Stovetop method: Drain the soaked rice and place it in a pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the water is absorbed.

The goal is to have the rice partially cooked but still slightly firm, as it will continue cooking in the coconut milk mixture.

Making the Coconut Caramel Topping

You should start preparing the topping during the cooking time of the rice. The heavy-bottomed saucepan contains coconut cream (or thick coconut milk) together with brown sugar along with salt to begin with. Keep stirring constantly while heating to prevent the pan contents from burning at medium-low heat.

The combination will progress from pale to dark and also become thick because sugar caramelization joins with coconut cream reduction. To obtain the right consistency like thick caramel you need to cook gently for twenty minutes or more. Check the mixture frequently to prevent burning while the sugar transforms into caramel but avoids reaching bitterness.

For traditional latik (coconut curds) production you should keep cooking until oil separates from solids before collecting browned solids to use for topping. The preparation takes additional time yet it generates authentic textural results.

Assembling and Cooking

Once your rice is partially cooked, transfer it to a large pot (if you used a rice cooker). Add the coconut milk, brown sugar, and salt. If using pandan leaves for flavor, add them now.

Cook this mixture over medium-low heat, stirring frequently to prevent sticking. This is where patience becomes important – you’ll need to stir almost constantly for about 20-30 minutes as the rice absorbs the liquid, becoming sticky and translucent. The mixture will thicken considerably and should pull away from the sides of the pot when it’s ready.

Transfer this sticky rice mixture into a greased 9×13 inch baking pan, spreading it evenly with a wet spatula or wet hands (the rice is very sticky!). Pour your prepared caramel topping over the rice, spreading it to cover the surface completely.

For the final touch, you can either:

1. Let it set as is, with the glossy topping
2. Place it under a broiler for 3-5 minutes to caramelize the top further (watch carefully to prevent burning)
3. Sprinkle with prepared latik (coconut curds) for the most traditional presentation

Allow the biko to cool completely to room temperature – this allows it to set properly and makes cutting easier. Traditionally, biko is cut into diamond or square shapes for serving.

Expert Tips for Perfect Biko Every Time

After making countless batches of biko over the years, I’ve discovered several tricks that elevate this humble dessert:

• Patience is key: Don’t rush the cooking process. The slow cooking allows the flavors to develop and prevents the bottom from burning.
• Use a non-stick pot: Glutinous rice is incredibly sticky (hence the name!). A non-stick surface makes stirring much easier and prevents burning.
• Keep stirring: Regular stirring prevents the mixture from sticking to the bottom of the pot and burning. This is especially important as the mixture thickens.
• Wet your utensils: When spreading the rice mixture or cutting the finished biko, wetting your spatula, knife, or hands makes handling the sticky rice much easier.
• Let it cool completely: Biko tastes better and cuts more cleanly when it has fully cooled and set. This allows the flavors to meld and the texture to firm up perfectly.
• Banana leaf lining: For authentic presentation and a subtle flavor enhancement, line your pan with banana leaves before adding the rice mixture. This adds a traditional touch and a hint of aroma.

Recipe Variations and Regional Differences

Biko with Latik Topping

The most traditional version of biko features a topping of latik – toasted coconut curds created by cooking coconut cream until the oil separates and the solids become golden brown. These crunchy, caramelized bits add wonderful texture contrast to the sticky rice base.

To make proper latik, simmer coconut cream in a pan until the oil separates and the solids begin to form. Continue cooking until these solids turn golden brown, then remove them with a slotted spoon. Sprinkle these toasted coconut curds over your biko before serving.

Colored Biko Variations

In some regions, biko comes in various colors, each with its own unique flavor profile:

• Purple Biko: Created using ube (purple yam) or purple food coloring
• Black Biko: Made with dark muscovado sugar or by adding activated charcoal
• Green Biko: Flavored and colored with pandan extract

These colorful variations are particularly popular during festive occasions and add a visual element to celebration tables.

Modern Flavor Adaptations

Contemporary Filipino chefs have begun experimenting with biko, adding unexpected flavors like:

• Chocolate Biko: Incorporating cocoa powder or melted chocolate into the mixture
• Matcha Biko: Adding Japanese green tea powder for color and flavor
• Coconut-Pandan Biko: Enhancing the traditional recipe with a stronger pandan flavor
• Mango Biko: Topped with fresh mango slices or mango puree

While purists might prefer the classic version, these creative adaptations show how this traditional dessert continues to evolve with changing tastes.

Possible Ingredient Substitutions

While authentic biko has specific ingredients, you can make adaptations based on what’s available:

• Rice substitutes: If glutinous rice is unavailable, Japanese sushi rice or arborio rice can work in a pinch, though the texture will be different.
• Sugar alternatives: Coconut sugar makes an excellent substitute for brown sugar, adding complementary flavor. For a less refined option, pure maple syrup or date sugar can work, though they’ll alter the traditional flavor profile.
• Coconut milk options: If canned coconut milk isn’t available, you can make your own by blending unsweetened shredded coconut with hot water and straining it. In emergencies, coconut milk powder reconstituted with water can be substituted.
• Flavoring alternatives: No pandan leaves? Try a drop of vanilla extract or a small piece of cinnamon bark for alternative aromatic notes.

Remember that each substitution will change the authentic character of the dish, but sometimes adaptations are necessary when cooking outside the Philippines.

Serving and Pairing Suggestions

Biko remains at room temperature during service, and the cooks appear to be diamond-shaped or square on the serving platter. A genuine experience can be achieved by serving your Biko on a banana leaf because it presents a beautiful appearance together with a faint scent.

This sticky rice cake pairs wonderfully with the following:

• Hot beverages: A cup of strong black coffee or ginger tea creates a delightful contrast to the sweet rice cake
• Coconut ice cream: For a dessert that celebrates coconut in multiple forms
• Fresh tropical fruits: Mangoes, jackfruit, or bananas complement the rice cake beautifully
• Salted cheese: In some Filipino regions, biko is enjoyed with a slice of salty cheese for a sweet-savory combination

Biko is substantial enough to enjoy on its own as a filling snack, but it really shines as part of a larger spread of Filipino desserts and kakanin at celebrations.

Cultural Significance of Biko in Filipino Celebrations

Biko holds exceptional meaning in Filipino culture above its role as a tasty dessert. The sticky texture of biko represents family cohesion and social connections because the grains function similarly to family members who should stick together.

You’ll find biko at nearly every significant Filipino celebration:

• Fiestas: Annual town celebrations honoring patron saints
• Birthdays: Especially milestone birthdays like first birthdays or debuts (coming-of-age celebrations)
• Noche Buena: The traditional Christmas Eve midnight feast
• Holy Week gatherings: Particularly during Easter celebrations
• Weddings: Where sticky rice cakes symbolize the couple’s union

Biko is also commonly offered during All Saints’ Day and All Souls’ Day (November 1-2), when families gather at cemeteries to remember their departed loved ones and share food.

The process of making biko often becomes a communal activity itself, with family members taking turns stirring the sticky mixture – another way this dessert brings people together through its preparation as well as consumption.

Storage and Reheating Guidelines

Biko can be stored at room temperature for up to 2 days if kept in an airtight container. For longer storage, refrigerate for up to 5 days. Be aware that refrigeration will make the rice cake firmer, which some people actually prefer.

To reheat refrigerated biko:

• Microwave method: Place a portion on a microwave-safe plate and heat for 20-30 seconds. The heat will soften the rice and make it sticky again.
• Steaming method: For a more authentic texture, steam portions of biko for 5 minutes. This gentle reheating preserves the moisture and texture better than other methods.
• Pan-frying method: For a delightful texture variation, cut cold biko into slices and lightly pan-fry until the outside is crispy while the inside remains soft and chewy.

Biko does not freeze well due to its sticky texture, so it’s best enjoyed within a few days of making it.

Biko Recipe FAQs

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Authentic Filipino Biko (Sticky Rice Cake)

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This sweet sticky rice cake is more than just a dessert—it's a taste of Filipino culture and tradition. Perfect for special occasions or anytime you crave something sweet and satisfying, this recipe serves 12 people and takes about 1 hour 40 minutes from start to finish.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine Filipino

Servings 12

Equipment

• Large pot or rice cooker
• Heavy-bottomed saucepan
• 9×13 inch baking pan
• wooden spoon
• Measuring cups and spoons

Ingredients

  

• 2 cups glutinous rice
• 2 cups water
• 1 can 14 oz coconut milk
• 1 cup dark brown sugar
• 1/4 teaspoon salt
• Optional: 1-2 pandan leaves

For the topping:

• 1 can 14 oz coconut cream
• 1 cup dark brown sugar
• 1/4 teaspoon salt

Instructions

 

• Rinse glutinous rice until water runs clear, then soak for 30 minutes.
• Cook rice with 2 cups water until partially cooked (about 15-20 minutes).
• In a large pot, combine partially cooked rice, coconut milk, brown sugar, and salt.
• Cook over medium-low heat, stirring constantly for 20-30 minutes until mixture thickens.
• Prepare topping by simmering coconut cream, brown sugar, and salt until caramelized.
• Transfer the rice mixture to a greased baking pan and spread evenly.
• Pour caramel topping over rice layer, spreading to cover completely.
• Let cool completely before cutting into diamond or square shapes.

Notes

Serving Suggestions:

• Serve at room temperature on banana leaves for authentic presentation
• Pair with hot coffee or tea
• Top with toasted coconut curds (latik) for a traditional serving

Tips for Success:

• Soak rice longer for better texture
• Stir constantly to prevent burning
• Use a wet spatula for easier spreading
• Allow to cool completely before cutting