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 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.

Biko

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

Watch the cooking video:

Cooking Procedure

  1. 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)
  2. 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.
  3. 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).
  4. Scoop the cooked biko and place it in a serving plate then flatten the surface.
  5. Share and Enjoy!

Number of servings (yield): 8

  
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Comments

  1. Thanks sa website na ito. Naluluto ko ang mga paborito kong pagkain. Tulad ng biko, ang sarap. Sakto ang mga sukat ng mga sangkap at sakto rin ang lasa. Thank you Panlasang Pinoy!

  2. You’ve got delicious recipes!

  3. buti na lang may panlasang pinoy website. dami kong natututunang recipe dito. thanks very much po

  4. 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.

  5. Lourdes Starcher says:

    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.

  6. 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.

  7. rey aranda says:

    youre recipe and video is very helpful and practical.pinoy talaga. thanks

  8. One variation of Biko that I’ve tasted, which is very good, is the one with custard-like topping.

  9. One variation of biko I’ve tasted, which is very good, is the one with a custard like topping.

  10. Phanay Supnet says:

    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.

  11. dominic says:

    this is greatttt!!!

  12. 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.

  13. tanong ko lang po kung ilang can of coconut milk ang magagamit sa isang kiloong malagkit, at kung pag can na ba ang coconut milk ay lalagyan pa ng tubig?

    please I really your answer asap…

    (wala po kasing niyog dito sa Korea puro nasa lata lang po)

  14. thank u so much for your recipe..easy instructions loved it.i can cook biko now here in nz.well done kababayan…

  15. hi first time ko tong nkita ang websit and i like it
    may tanong lang kung wlang all purpose flour
    pwde bang gamitin ang plain flour or self raising flour
    yan lang ang nakita ko dito sa australia

  16. Nanette Contemprato of San Diego says:

    I’ve been making Biko for few times, but I experiment the mix of black sweet rice, which is my favorite half of white and half of black sweet rice… it’s the best, my friends love it, my family love it most my daughter want to keep it for herself that’s how good it is… Thanks Panlasang Pinoy… Me and my friend is planning to open a food business, a restaurant maybe or an eatery… I know the restriction about patented name but Panlasang Pinoy is a prestigious name already, I am thinking maybe Pinoy Taste, Asian cousine or something…. What do you think? how is the possibility.. I am your loyal follower and a student… let us say you are a Hero when it comes to cookings… Sharing your recipe unconditional. that is noble… Does Adobo Nation call it Philantrophy? Good job, and more power to you and your family..

  17. i never knew how to cook my fave fil dish til i came across your website.well done.my hubby is a british but loves to eat filipino food so everytime he asks me to cook i make your site as my cook book..well done..



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