Biko is a classic Filipino dessert made with glutinous rice slowly cooked in coconut milk and brown sugar until rich, sticky, and perfectly chewy. The rice cake is topped with a luscious coconut caramel syrup and finished with crunchy latik, giving it a beautiful balance of creamy sweetness and toasted coconut flavor. Often served during celebrations and gatherings, this comforting dessert is both simple and deeply satisfying.

Why You’ll Love This Recipe

This traditional rice cake is beloved for its rich coconut flavor and soft, chewy texture. It uses only a handful of pantry ingredients yet delivers a dessert that feels special and festive.

One of the best things about this recipe is how naturally sweet and comforting it tastes. The coconut milk adds a creamy richness while brown sugar provides a deep caramel-like sweetness that perfectly complements the sticky rice.

It’s also a great dessert for sharing. Biko is typically cut into squares and served to a group, making it perfect for family gatherings, celebrations, or simply enjoying with friends. The crunchy latik topping adds an irresistible contrast that makes every bite more enjoyable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crunchy Latik

1 cup coconut milk

Biko

1 cup glutinous rice, rinsed at least three times and drained
1 cup water
1 1/2 cups coconut milk
1/2 cup dark brown sugar or muscovado sugar
1/4 teaspoon kosher salt

Syrup Latik

1/2 cup coconut milk
1/4 cup dark brown sugar
1/8 teaspoon kosher salt

Optional for lining

banana leaf, lightly brushed with coconut oil

Directions

Prepare the crunchy latik

Pour the coconut milk into a cold pan. Turn the heat to high and bring it to a boil. Once boiling, lower the heat to medium-low and continue cooking while stirring frequently.

As the coconut milk cooks, the liquid will evaporate and the mixture will begin to thicken. Eventually the coconut solids will separate from the oil. Continue cooking and stirring until the coconut solids turn golden brown.

Strain the coconut solids using a sieve and separate them from the coconut oil. Set the toasted coconut solids aside to cool until crisp. Reserve the coconut oil for greasing later.

Prepare the biko

In a medium pot, combine the rinsed glutinous rice, water, coconut milk, dark brown sugar, and salt. Stir gently to mix everything together.

Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Allow the rice to simmer slowly. Open the lid occasionally and gently fold the rice every few minutes to prevent burning at the bottom.

Continue cooking and folding the mixture for about 50 to 60 minutes until the rice becomes tender and all the liquid is absorbed.

Line a shallow pan or plate with banana leaf and lightly brush it with coconut oil. Transfer the cooked rice mixture onto the prepared surface and spread it evenly to create a flat layer. Allow it to cool slightly.

Prepare the syrup latik

In a small saucepan, combine coconut milk, brown sugar, and salt. Bring the mixture to a boil over medium heat.

Allow it to simmer for about 5 to 7 minutes until the sauce thickens slightly into a rich coconut caramel syrup.

Pour the syrup evenly over the rice cake and spread it across the surface.

Finish the biko

Cut the rice cake into even squares. Sprinkle the prepared crunchy latik over each square. Serve warm or at room temperature.

Servings and timing

Servings: 13 to 15 squares

Prep time: 10 minutes
Cook time: 60 to 70 minutes
Total time: about 1 hour 20 minutes

Variations

Pandan Biko
Add a few pandan leaves while cooking the rice or mix in a small amount of pandan extract to give the dessert a fragrant green hue and floral flavor.

Ube Biko
Stir in a small amount of ube extract or ube paste to create a vibrant purple version with a subtle sweet yam flavor.

Vanilla Biko
Add a small splash of vanilla extract to the rice mixture for a warm and comforting aroma.

Extra Caramel Topping
Increase the syrup latik slightly if you prefer a thicker caramel layer on top of the rice cake.

Toasted Coconut Finish
Sprinkle additional toasted coconut flakes along with the latik for even more texture.

Storage/Reheating

Biko can be stored in an airtight container in the refrigerator for up to 5 days.

When chilled, the rice cake will become firm and slightly dry. To restore its soft and chewy texture, warm it in the microwave for about 15 to 30 seconds or steam it until heated through.

If reheating multiple pieces, covering them with a damp cloth while steaming helps maintain moisture.

FAQs

What is Biko made of?

Biko is made from glutinous rice cooked with coconut milk, brown sugar, and a small amount of salt. It is typically topped with coconut caramel syrup and crunchy coconut curds called latik.

Why is glutinous rice used for Biko?

Glutinous rice creates the signature sticky and chewy texture that defines this dessert. Regular rice does not produce the same dense consistency.

Can I use regular rice instead of sticky rice?

You can use jasmine rice if needed, but the result will be softer and less sticky compared to traditional Biko made with glutinous rice.

Why should I rinse the rice before cooking?

Rinsing the rice removes excess starch. This helps prevent the mixture from becoming overly thick or mushy while cooking.

How do I know when the rice is fully cooked?

The rice is done when the grains are soft and the liquid has been fully absorbed. The mixture should be thick, sticky, and easy to spread.

What should I do if the rice is still hard after cooking?

Add a tablespoon of water at a time and continue cooking gently while folding the mixture until the grains become soft.

What is latik?

Latik refers to the toasted coconut curds created when coconut milk is cooked down until the oil separates and the solids turn golden brown.

Can Biko be served cold?

Yes, but it is usually best enjoyed warm or at room temperature because the texture becomes softer and more flavorful.

Do I need banana leaves to make Biko?

Banana leaves are traditional and add a subtle aroma, but parchment paper or foil can also be used if banana leaves are unavailable.

Is Biko a dessert or a snack?

Biko can be served as both. It is commonly enjoyed as a sweet snack but is also served as a dessert during celebrations and family gatherings.

Conclusion

Biko is a comforting Filipino dessert that beautifully highlights the rich flavors of coconut and caramelized sugar. Its soft, sticky texture combined with the crunchy latik topping creates a delicious contrast in every bite. With simple ingredients and a traditional cooking process, this rice cake is perfect for sharing with family and friends or serving during special occasions. Once you try making it at home, it quickly becomes a memorable dessert that everyone looks forward to enjoying.

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