Biko: Filipino Sticky Rice Cake with Coconut Caramel
Dan
Filipino kakanin | Sticky rice | Coconut caramel
Biko is sticky, coconut-rich, and topped with a dark caramel layer that makes every square taste like a celebration.
Why make it: This version uses glutinous rice and canned coconut milk with careful caramel cues.
Fresh From the Kitchen
These photos show the colors, textures, and serving style to look for when making Biko.
What Is Biko?
Biko is a Filipino sticky rice cake cooked with coconut milk and brown sugar, then topped with coconut caramel or latik.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For rice
Glutinous rice is essential for the chewy texture.
For topping
Coconut caramel should be thick and glossy, not burnt.
Biko Recipe
This version uses glutinous rice and canned coconut milk with careful caramel cues.
Shopping List
- glutinous rice
- coconut milk
- coconut cream
- brown sugar
- salt
- banana leaves optional
Ingredients
Rice
- 2 cups glutinous rice
- 2 cups water
- Pinch of salt
Coconut Caramel
- 2 cans coconut milk
- 1 cup brown sugar
- 1/2 teaspoon salt
For Serving
- Banana leaves, optional
- Coffee
Instructions
- Cook glutinous rice with water until just tender.
- Simmer coconut milk, brown sugar, and salt until thickened.
- Fold cooked rice into most of the coconut caramel.
- Spread into a lined dish.
- Pour remaining caramel on top.
- Bake briefly or cool until set.
- Slice into squares.
Tips For The Best Biko
- Use glutinous rice: Regular rice will not give biko texture.
- Stir caramel often: Coconut sugar mixtures can scorch.
- Line the pan: Banana leaves add aroma and help serving.
- Cool before slicing: Warm biko is sticky and soft.
How To Serve And Store
Serve room temperature. Refrigerate covered for up to 5 days.
Common Questions
Can I use jasmine rice?
No, glutinous rice is needed.
What is latik?
It can refer to coconut curds or coconut caramel depending on context.
Can I add ube?
Yes, but it becomes a different variation.
Can I freeze biko?
Yes, though the texture is best fresh.
Do you like biko with coconut curds on top? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
