Biko is a classic Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar, then topped with a rich coconut caramel called latik. This beloved kakanin is soft, chewy, and perfectly sweet, making it a favorite for celebrations and everyday merienda.
Why You’ll Love This Recipe
This Biko recipe delivers the perfect sticky chewiness every time. The rice absorbs the creamy coconut milk as it cooks, creating a rich base that pairs beautifully with the thick, caramel-like latik topping.
You only need a handful of simple pantry ingredients to make this traditional dessert. It is naturally dairy-free, easy to prepare, and perfect for sharing at birthdays, family gatherings, and festive occasions.
The deep flavor from dark brown sugar or muscovado gives the Biko a beautiful golden-brown color and a rich caramel taste that keeps you coming back for more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the rice:
2 cups glutinous rice, washed and drained
1 cup canned coconut milk
1 cup water
2 pandan leaves
For the latik syrup:
2 cups canned coconut milk
1 cup dark brown sugar, packed
1 teaspoon vanilla extract (optional)
For the pan:
1 to 2 tablespoons vegetable oil or coconut oil for greasing
Directions
Generously grease an 8×8-inch square baking pan with oil and set aside.
In a large pot over medium heat, combine 1 cup coconut milk and 1 cup water. Add the washed glutinous rice and pandan leaves. Bring to a gentle simmer, then reduce the heat to low and cover. Cook until the liquid is absorbed. The rice should be almost cooked but not fully done. Some grains may still appear slightly chalky in the center. If needed, add 1/4 cup water along the edges and continue cooking gently.
While the rice is cooking, prepare the latik syrup. In a large pan over medium heat, combine 2 cups coconut milk and 1 cup dark brown sugar. Add vanilla extract if using. Stir constantly as it cooks. Allow the mixture to reduce until it thickens into a deep brown caramel syrup.
Lower the heat and reserve 1/2 cup of the latik syrup for topping.
Remove the pandan leaves from the rice. Add the partially cooked rice to the pan with the remaining latik syrup. Gently fold the rice into the syrup until fully coated. Continue cooking on low heat, stirring occasionally, until the rice absorbs the syrup. The grains should remain visible and sticky, not mushy.
Transfer the rice mixture into the prepared pan and spread evenly. Pour the reserved latik syrup over the top and spread it out.
Bake in a preheated oven at 350°F (180°C) for 20 to 30 minutes, or until the topping becomes bubbly and thickened.
Remove from the oven and allow it to cool completely before slicing into squares.
Servings and timing
Preparation time: 15 minutes
Cooking time: 45 minutes
Baking time: 20 to 30 minutes
Total time: about 1 hour 30 minutes
Servings: 9 square pieces
Calories per serving: approximately 455 kcal
Variations
For a deeper molasses flavor, use muscovado sugar instead of regular dark brown sugar.
You can infuse extra aroma by tying the pandan leaves into a knot before adding them to the rice.
For added texture, sprinkle toasted coconut flakes on top after baking.
If you prefer a thinner topping, reduce the latik syrup slightly less before spreading it over the rice.
You may also cook everything in a rice cooker for a quicker version, then transfer to a pan and bake with the topping.
Storage/Reheating
Store leftover Biko in an airtight container at room temperature for up to 24 hours.
For longer storage, refrigerate for up to 4 days.
To reheat, warm individual slices in the microwave for 20 to 30 seconds until soft. You can also steam briefly to restore moisture and chewiness.
If refrigerated, allow it to sit at room temperature for a few minutes before serving for best texture.
FAQs
Why is my Biko too mushy?
This usually happens if the rice was fully cooked before mixing with the syrup or if too much water was added. The rice should only be partially cooked in the first step.
Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for the sticky and chewy texture. Regular rice will not produce the same result.
What is latik?
Latik is a coconut caramel made by simmering coconut milk and brown sugar until thick and syrupy. It serves as the rich topping for Biko.
Can I make this without baking?
Yes, you can cook the rice completely on the stovetop with the syrup and skip baking. Baking helps thicken and set the topping.
How do I know when the latik is ready?
The syrup should be thick, deep brown, and coat the back of a spoon. It will continue thickening as it bakes.
Can I freeze Biko?
Yes, wrap slices tightly and freeze for up to one month. Thaw overnight in the refrigerator and reheat before serving.
Why are some rice grains still slightly white before baking?
This is normal. The grains will finish cooking and expand in the oven.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar, but keep in mind that it affects both sweetness and the caramel texture.
What size pan should I use?
An 8×8-inch square pan works best for this quantity and ensures the proper thickness.
Do I need pandan leaves?
They are optional but highly recommended for their fragrant aroma and authentic flavor.
Conclusion
Biko is a timeless Filipino rice cake that brings together the comforting flavors of coconut and caramelized brown sugar in every bite. With its perfectly chewy texture and glossy latik topping, this homemade version captures the authentic taste of a cherished traditional dessert. Whether served at celebrations or enjoyed as an afternoon treat, this Biko recipe is sure to become a favorite in your kitchen.
A traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar, topped with a rich coconut caramel (latik) for a chewy, sweet, and festive dessert.
Ingredients
2 cups glutinous rice, washed and drained
1 cup canned coconut milk
1 cup water
2 pandan leaves
2 cups canned coconut milk (for latik syrup)
1 cup dark brown sugar, packed
1 teaspoon vanilla extract (optional)
1–2 tablespoons vegetable oil or coconut oil for greasing pan
Instructions
Grease an 8×8-inch square baking pan with oil and set aside.
In a large pot over medium heat, combine 1 cup coconut milk and 1 cup water. Add glutinous rice and pandan leaves. Simmer gently, then reduce heat to low, cover, and cook until liquid is mostly absorbed. Add a little water if needed. Rice should be partially cooked with some grains slightly chalky.
While rice cooks, prepare latik syrup: in a pan over medium heat, combine 2 cups coconut milk and 1 cup dark brown sugar. Add vanilla if using. Stir constantly and reduce until thickened to a deep brown caramel. Reserve ½ cup for topping.
Remove pandan leaves from rice. Add remaining latik syrup to rice and gently fold until fully coated. Continue cooking on low, stirring occasionally, until rice absorbs syrup but grains remain visible and sticky.
Transfer rice mixture to prepared pan and spread evenly. Pour reserved latik syrup on top and spread out.
Bake in preheated oven at 350°F (180°C) for 20–30 minutes until topping is bubbly and thickened.
Remove from oven and allow to cool completely before slicing into squares.
Notes
Use muscovado sugar for a deeper molasses flavor.
Tie pandan leaves into a knot for extra aroma.
Sprinkle toasted coconut flakes on top after baking for added texture.
Adjust latik syrup thickness for thinner or thicker topping.
Rice cooker method: cook rice, then bake with latik topping if desired.
Store leftovers at room temperature up to 24 hours or refrigerate up to 4 days. Freeze up to 1 month.
