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Biko (Filipino Sticky Rice Cake) Recipe
Ben Carraoli

Biko (Filipino Sticky Rice Cake) Recipe

I have to admit, making Biko has quickly become one of my favorite kitchen adventures. There’s something magical about the sweet aroma of coconut milk and brown sugar mingling together. I love watching the glutinous rice transform into a sticky, chewy delight topped with golden latik
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Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups glutinous rice rinsed well to remove excess starch for better chewiness
  • 2 cups coconut milk the creamier the better for rich flavor
  • 1 cup brown sugar dark brown or muscovado recommended for deeper color
  • ½ cup water to help cook the rice evenly
  • 2-3 pandan leaves optional, tied in a knot to infuse aroma
  • ½ tsp vanilla extract optional, enhances the flavor of the latik topping

Method
 

  1. First, rinse the glutinous rice until the water runs clear. Combine the rice with coconut milk, water, and pandan leaves in a large pot. Let it cook gently until the rice is partially tender, absorbing the flavors.
  2. In a separate pan, combine brown sugar with coconut milk and a splash of vanilla extract. Cook on medium heat, stirring frequently until it thickens into a caramel-like syrup. This will be your luscious latik topping.
  3. Remove the pandan leaves from the rice. Gently fold in the latik syrup until every grain is coated. Transfer the sticky mixture into a prepared tray and press evenly. Bake briefly if you want a firmer top layer that’s slightly caramelized.

Notes

  • I always rinse my glutinous rice twice to prevent it from becoming too mushy.
  • I avoid over-stirring the rice while cooking; it keeps the grains whole and chewy.
  • I like to use dark muscovado sugar—it gives a deep, rich flavor to the Biko.
  • I add pandan leaves early in the cooking; the aroma infuses beautifully into the rice.