Biko Recipe
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 weaven 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.
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Sticky, chewy, and oh so sweet, biko is a delicious treat that Filipinos all across the world enjoy. Biko is a type of sticky rice cake, otherwise known as kakanin. With a combination of coconut milk and brown sugar, biko is a delicious dessert or merienda to share with your loved ones! You can often find biko at birthday parties, fiestas, holiday parties, and family reunions, usually with other sticky rice treats.
Filipinos love rice, but we also love coconuts. The sweet, unique flavor of coconut milk is one we use in a variety of dishes –– appetizers, entrees, and even desserts! Whatever you pair it with, coconut milk’s delicious flavor shines through –– another reason why biko is so one of a kind and absolutely yummy!
If you’re worried about cooking this, you don’t have to be! The biko recipe we have today is simple, taking a little less than an hour with just a few ingredients. In addition, the biko we’re familiar with is served traditionally atop banana leaves in a bilao, or a round woven bamboo tray. However, because we want anyone to be able to make this recipe, all you need is a pot, a rice cooker, and a serving plate! Biko is so easy to make, you’ll be able to enjoy it at your dining table in no time!
Choose your Biko
Biko is a type of kakanin, a group of glutinous rice cakes we love to have for merienda (snacks). The word itself is actually a combination of the words kanin (rice) and kain (eat)! We know there are many types of kakanin (does bibingka, puto, or sapin-sapin, among others, ring any bells?). But did you also know there are many types of biko? It’s true! You can enjoy this classic rice cake in a variety of ways, and each one is delicious! It all depends on your preference.
Here are some examples of biko variations you’re sure to love.
- When we think of this kakanin, oftentimes the image that comes to our heads is the delicious sticky rice cake topped with dry coconut curds, more commonly known as latik. My Biko with Latik recipe shows you how to make your own, which you can enjoy atop your freshly cooked biko.
- Have you ever had champorado? While not a sticky rice cake, this warm, chocolatey porridge is also loved by many in the country! My love for both biko and champorado inspired my Chocolate Biko recipe, which gives you the best of both worlds –– or dishes! The addition of cacao tablea as an ingredient really brings a different kind of flavor to the classic rice dish. With a warm cup of coffee, this really makes for a sweet yet filling dessert.
- But if the sweet, creamy, nutty flavor of ube is more to your liking, you’ll like this Ube Biko! Combining ube halaya and classic biko results in a dish that’s addictively sweet and super delicious!
- In some regions, you can even package biko and sell it as suman –– even more compact pieces of sticky rice traditionally wrapped in banana leaves!
As many twists as you can put on this traditional rice cake, you can never go wrong with the classic coconut milk sticky rice. Try this awesome recipe today.
How to Make This at Home
The only ingredients you’ll need for biko are sticky rice, water, brown sugar, coconut milk, and salt! See? Easy!
Mix your sticky rice and water in a rice cooker and cook until your rice is ready. The small amount of water compared to the rice is intentional; this is because we don’t want the rice to be fully cooked! While the rice is cooking, combine 4 cups of the coconut milk with 2 cups of brown sugar and salt in a separate pot over the stove. Cook on low heat until the texture thickens, and continue to stir. Incorporate both ingredients well. The nutty, sweet smell of the coconut-sugar mixture is absolutely mouthwatering!
Once your rice has finished cooking, add your cooked rice to the thick coconut milk-sugar mixture! Mix them well, letting the rice absorb the thick texture. Continue to cook it until all the liquid evaporates, but make sure not to overcook it!
After you’ve fully cooked your biko, transfer it to a serving plate and make it flat. Hot, sticky, and sweet, your biko is now ready to be consumed! Share and enjoy it with loved ones over a hot cup of coffee or hot chocolate.
Let us know what you think of this biko recipe!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biko Recipe
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
Instructions
- 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!
Panlasang Pinoy says
cecil, it should be done in the second step.
Panlasang Pinoy says
Hi arcel, it depends on your location. Here in the US, major supermarkets usually have it in their baking section.
ANGIE KJÆRSGAARD says
Hello,
I am starving for filipino dishes here in Denmarc and i am grateful for this site and i am enjoying this biko and my danish husband too.
More power!!!!!!
hazel says
thanks for sharing this. i will do this tomorrow…goodluck to me ^_^ More power to this site…Godbless…
Jinky says
hi kuya, i made this in a different way. i tried to make the latik but i burnt it so i decided to top it with caramelized sugar and coconut. It turn out great. thanks for the inspiration. you really have a great site.
btw, is it possible to link your videos to my site?
Panlasang Pinoy says
If it is just the videos, I see no problem with that. You can use the code provided by youtube. I would appreciate it Jinky if you also provide a link for the blog.
Panlasang Pinoy says
phen, oil is extracted from coconut milk after cooking it for a long time. This is more likely to occur if you used freshly grated coconuts so don’t be alarmed. You can drain the excess oil and continue doing the process. As for the latik, I’ll try to publish a post on that on our How’d they do that section.
Hope this helps.
Anna says
This is perfect find for me, I want to make this today for our Christmas dinner and I am glad I found your site.. Thanks for sharing. I’ll be back for more recipes.
marivel says
thanks for your website.you really helped our kababayans who is away from home and wants to eat some filipino food..I want to request if you can post a brazo de mercedez recipe.. i will really apprecite it sso much..thanks
Rossy says
Hi there!
I tried your recipe and it was really good! I’m just wondering if you could show us how to do the topping? not the “latik” ung smooth part sa top please??? hope you could grant this request. thanks in advance!
mayang says
hello po!
i found this site thru ur video in youtube. it was my first time to cook biko when i tried ur recipe and it came out perfect!!! yay!!! from now on, i’ll be lurking in this site often to learn more pinoy cooking 😀
a million thanks for making this site!
mabuhay po kayo!
Panlasang Pinoy says
Thanks for dropping a comment Mayang. Enjoy browsing the site 🙂
Panlasang Pinoy says
Thats nice liza. Congrats!
Panlasang Pinoy says
YW pnay in scandinavia
sig says
Thanks for the biko recipe. i’ve been wanting to cook this for a while. I am cooking it right now. Kuya san next time suman na malagkit at cassava suman. Thanks a lot.
Panlasang Pinoy says
You’re welcome joan
u8mypinkcookies says
I love biko!! one of my fave kakanin!
Lheeza says
Greetings;
Your website is absolutely great, and I wanted to make sure you were aware that people appreciate it. This is my first time to send a comment here though Ã’ve been watching ur video as often as i can.
I also tried some of ur recipes & it was successful by help of ur tips & tricks. For me, that’s the principle beauty of your site. Your instructions are simple, to the point, and easy to understand.
I hope this effort pays off for you and that you stay with it for a long time to come.
Thanks & regards,
Lheeza frm New Zealand
Panlasang Pinoy says
Thank you Lheeza. This is the least that I can do for our kababayans and for our country as well. It really feels good to be appreciated. It gives me the strength and motivation to continue and improve my work for the benefit of everyone.
Regards to your family and to our kababayans there in New Zealand.
Panlasang Pinoy says
Thanks for the info Leah. I am used in calling it sticky or botan rice but for the benefit of everyone, I updated the list so that it can be located easier when shopping in your favorite stores.
Panlasang Pinoy says
We’ll take note of that katrina 🙂
lara says
thanks so much, now i’ve got it straight what this is actually called, and have seen how to make it for myself…hope my kids will enjoy biko as much as i did growing up…so glad to have wandered upon your blog…it’s so helpful to one who only looks filipino and knows nothing about being filipino…now i just have to find the sticky rice…
Panlasang Pinoy says
Not a problem lara. Well, I guess you can find sticky rice in any Filipino or Asian store. Happy cooking!
Panlasang Pinoy says
Thanks for your comment. Will note your request misskisskadee.