Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).
Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.
Try this simple yet delicious Biko recipe.
Recipe: Biko
Ingredients
- 2 cups glutinous rice (aka sticky rice or malagkit)
- 1 1/2 cups water
- 2 cups brown sugar
- 4 cups coconut milk
- 1/2 tsp salt
Watch the cooking video:
Cooking Procedure
- Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
- While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
- Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
- Scoop the cooked biko and place it in a serving plate then flatten the surface.
- Share and Enjoy!
Number of servings (yield): 8
My rating
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Thank you Bico post.
pwede rin po ba maglagay ng pandan:
1. sa sinaing na malagkit?
2. or kung hindi, siguro sa niluluto na coconut milk/gata?
salamat po.
Im planning to serve biko as dessert for our upcoming event for about 50-60 pax. I want to be sure how much do i need.. pls help
thanks in advance
I know this reply is late but in the future this might help you. Since the author didn’t reply, I’m taking the liberty to answer your question since I actually made this recipe which I’m grateful turned out really good – thanks to Vanjo! This recipe fits a 9×9 baking dish. My suggestion to you is make this recipe first and figure out how many people the serving will feed. I estimate it’ll serve approximately 10 people (assuming 1 piece per person)depending on how you cut them. So if you’re serving 50 – just multiply the recipe by 5. Hope this helps.
this is greatttt!!!
My dad made Biko often.
What is the name of the Biko which is almost a transparent white?
Wish I could get an answer to that.
One variation of biko I’ve tasted, which is very good, is the one with a custard like topping.
One variation of Biko that I’ve tasted, which is very good, is the one with custard-like topping.
youre recipe and video is very helpful and practical.pinoy talaga. thanks
The measurement of the ingredients is spot on! I know you you said not to overcook, but I like my rice well cooked and not chewy – so I stirred it for about half an hour and it turned out just like how my daughter was hankering for.
Hello po, ano po ba pangalan ng malagkit na rice? dko kasi mahanap sa filipino store dito samin sa CA
please help. I am craving for biko and it kills me not to have it. I got to have it real soon. Thank you po.
wow! one of the best! it doesnt even need latik. i love the taste…seriously. i was planning to brush the top with a molasses syrup but i think i dont have to.
buti na lang may panlasang pinoy website. dami kong natututunang recipe dito. thanks very much po