Biko made of glutinous rice, coconut milk, and brown sugar is the ultimate snack or dessert. This classic Filipino rice is deliciously sweet, creamy, chewy, and gluten-free!
I went to a small get-together last weekend and had the best-tasting biko on the planet! Not mine, admittedly.
One of my friends brought a tray of this classic Filipino rice cake to the party, and it was so perfectly sweet, creamy, and sticky, I just had to beg her for the recipe so I can update mine on the blog. 🙂
There are a couple of ways to make biko or otherwise known as sinukmani in the Northern region. One method is steaming the glutinous rice first until partially cooked and then finishing it off in a coconut milk-brown sugar syrup.
The second method which I previously used is cooking the sweet rice straight in the coconut mixture. Although this results in a richer flavor as the rice gets to absorb more of the coconut milk during cooking, I find that it lacks the chewy texture characteristic of a good kakanin.
So, today, I am updating this post first published in 2013 with a new technique, more photos, and a few helpful tips in time for the holiday season. 🙂
What are the Ingredients of Biko
- Glutinous rice (sweet rice)-the white variety is the traditional ingredient but feel free to swap with black or purple sweet rice for a more festive color
- Brown sugar- if want a deeper caramel color, use dark brown sugar. You can also use muscovado or panutsa for a more authentic flavor.
- Coconut milk- to finish off the sweet rice
- Coconut cream-to make the latik
- Water-the ratio is1 1/2 cups of water to 2 cups of rice which yields a dry and partially cooked texture
- Salt-a small amount is added to balance the richness and creaminess of the rice cake
How Do You Make Biko
This Filipino rice delicacy involves three steps which, albeit simple, do require a bit of sweat and attention as the rice needs constant stirring when finishing off in the sweetened coconut mixture to prevent it from burning or sticking to the bottom of the pan.
- Make the Latik-remember to save the extracted coconut oil and use to grease the pan and rice cake
- Steaming the rice until partially cooked. You can add a few strips of pandan leaves when cooking the rice in the water to add aroma.
- Cook the steamed sweet rice in sweetened coconut milk. This is where the bulk of the work comes in. Please do not leave the biko mixture unattended lest it burns. To make stirring more manageable and to minimize sticking, use a wide non-stick pan as well as silicone spoon if you have. The whole process will take about an hour or so; the rice cake is done when it’s very sticky and starts to pull away from the sides of the pan.
I have a recipe for bibingka malagkit which has very similar ingredients and procedure, and one of the regular questions I get from readers is, what is the difference between the two?
If I am mistaken here, please feel free to chime in below in the comments, but from my understanding, bibingkang malagkit is another version of biko which is topped with a thickened coconut milk-brown sugar syrup instead of coconut curds as in this recipe.
Btw, the pan I used in the photos is from the Philippines. It’s pretty small at about 5 x 8-inch size and yields about twelve small slices which are plenty enough for me. If you’re making this for a crowd, I suggest doubling the recipe.
Biko
Ingredients
- 1 cup coconut cream (kakang gata)
- 3 cups coconut milk
- 2 cups glutinous rice
- 1 1/2 cups water
- 1 cup dark brown sugar
- 1/2 teaspoon salt
Instructions
- In a pan over medium heat, add the coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown. Using a fine-mesh sieve or colander, drain latik. Reserve oil.
- Grease bottom and sides of a 5 x 8-inch baking dish with coconut oil. Set aside.
- Wash glutinous rice a few times or until water runs almost clear. Drain well.
- In a thick bottom pot, combine rice and water. Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains.
- In a wide non-stick skillet over medium heat, combine coconut milk, brown sugar, and salt. Stir until blended and bring to a boil.
- Lower heat and continue to cook until slightly reduced and thickened.
- Add rice, gently stirring to evenly distribute. Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.
- Spoon biko into the prepared baking dish and pat down with a lightly greased spatula to even out.
- Lightly brush top with coconut oil, cut into portions, and top with latik.
Video
Nutrition
Thank you for your recipes!
Can we cook the rice in a rice cooker?
Yes, you can 🙂
Can I make biko and bibingka ahead of time ?
Can I re-heat them before serving ?
Thanks
Emy
Yes, you can make biko ahead of time. I like to warm them up in the microwave for a few seconds. I suggest adding the latik when ready to serve.
Can i use coconut cream instead of milk
You can but coconut cream is a bit thicker and richer than coconut milk as it’s the first extraction (kakang gata). You can add a little bit of water to it to make it thinner.
Hello! May i ask how many days does the Biko expired ? Thanks!
It should be good in the fridge for up to 3 days 🙂
This looks interesting! I actually have all the ingredients in my cupboard so I think I’ll give this a try this weekend.
Enjoy!
That looks creamy and delicious!thanks for sharing : )
Thank you!
Hi Lalaine
Thank you for this. It is so yummy. I also used less sugar but mine turned more brown than the picture which is what I am used to.
I also want to try your Bibinkang Malagkit. This has also been a mainstay when I was growing up. I wish you can publish it or include in your available recipes online
All the best
Celia
Thanks, Celia! I am glad you enjoyed it 🙂
The same way we cook “Sinukmani” in Marinduque but without Latik.
Yes, biko and sinukmani are the same 🙂
Good for how many person will this make? I need 21 pieces(square shape)
Hi Claire,
This recipe makes about 12 servings. Just double and you should have enough 🙂
This is my favorite food blog for Filipino cuisine! Every recipe on here is always a hit! I’ve made your cassava cakes, egg pies, and suman. Tonight I am trying this too! I hope you continue to add recipes! Thank you so much for sharing your recipes!
Aww, thank you so much, Mary! I am glad you find the recipes useful.
Dear Lalaine
I have been trying to find the recipe for biko
that my mother used to make and thanks to you I have finally found it. Thank you so much.
My mom passed in 1991 and my father passed in 1956. He was from Papanga. You have made me a very happy woman.
Tammy Johnson
Thank you for your comment, Tammy. You touched my heart. Mom’s cooking is always the best and I am glad this biko brought back found memories for you. Have a blessed day!
I think the recipe is too sweet. I made this just now, with 1/4 cup less sugar. Super yum! Thank you for the recipe!
I am glad you were able to modify it according to your personal taste. Thanks, Louise, for the feedback 🙂
Hi.i will be doing. This recipe for the first time for a family reunion….i was wondering what the topping was made of. Or can i add some crunch to it? Thank you
Hello Jessica,
The topping is made of coconut cream. It’s cooked until the oil renders and the curds turn golden brown. You can maybe add desiccated coconut. Just lightly toast in a dry skillet to give them a nutty aroma.
I cooked this dish this afternoon. I had a little less rice than the recipe required. It came out more like kalamay! But it was still delicious, at least for me and my toddler. 🙂 I think the latik made it a winner. Thanks for sharing this recipe. 🙂
You’re welcome, Diana, I am glad you enjoyed it 🙂
hi , can i ask what brand of canned gata do you use in making kalamay or when ur making latik?
Hello Serio,
I usually use the Chaokah or Aroy-D brand.
Thanks a lot! Actually my biko didn’t end up the best way, and I didn’t expect anything else cause I couldn’t get sticky rice here. But still, it’s delicious. And also I haven’t got enough latik. But still, in the Czech Republic, what could I expect. Fortunately I’m going to the Philippines in less than two weeks. I just wanted to make something filipino here because I just fell in love with that country 🙂 Salamat po Lalaine 🙂 God bless!
Haven tried it yet . Am sure it is delicious . Will post comment. Thanks Lalaine
Thanks, Zeny. I would love to hear your feedback 🙂
This pregnant mama will be making this with in the next couple days! Such a nostalgic comfort food and Soooooo YUMMY. 🙂
Hello Marcelina
Nice to hear from you again. When is the baby due?
This recipe is amazing, I’m actually using it for a school project on Filipino foods! Thanks a TON!!
Thanks, Anza. Good luck with the school project 🙂
Great!!! very useful for a Mom like me. God bless
Thanks, Elena 🙂
Dear Lalaine,
I made your Biko w/ latik recipe last night for New Year’s and use banana leaves instead of baking dish. My family loved it! Thank you!
You’re welcome, Mel 🙂 I am happy that you are finding my recipe site useful.
sounds yummy!
Thanks, Dina. 🙂