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Biko Recipe

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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).

Biko2

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.

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5 from 2 votes

Biko Recipe

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Vanjo Merano

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!

Nutrition

Serving: 8g

Watch the cooking video:

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Reader Interactions

Comments

  2. 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…

    Reply

  4. 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.

    Reply

  5. 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 í’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

    Reply

    • 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.

      Reply

  8. 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.

    Reply

  11. 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!

    Reply

  12. 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!

    Reply

  13. 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

    Reply

  14. 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.

    Reply

  15. 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.

    Reply

  16. 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?

    Reply

    • 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.

      Reply

  18. 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!!!!!!

    Reply

  19. Hi arcel, it depends on your location. Here in the US, major supermarkets usually have it in their baking section.

    Reply

  22. thanks for the simple biko recipe, its a big help. I am cooking biko right now. I hope my american mom-in=law will love it. I usually cook filipino dish when i feel homesick. Keep up the good work kababayan.God bless

    Reply

  23. i made this just now and it was absolutely delicious! my only regret was i should have done the whole recipe coz i only did half 🙁
    it was that gooood!!! 😀

    Reply

  24. 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..

    Reply

  25. 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..

    Reply

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

    Reply

  27. 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

    Reply

    • 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 9x9 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.

      Reply

  29. 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.

    Reply

  32. 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.

    Reply

  33. 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.

    Reply

  35. i just finished the non-stop stirring of my biko…. AT 3 AM!!!! but i had a taste and bro NAKAKA-ADIK. thanks for the recipe! mine does not look like the ones people sell back in the Philippines, probably because of the different “quality” of ingredients here and back home, but nonetheless i can definitely show this off to my friends here in Germany (not just Germans but also Russians, Australians, Chinese, and Mexicans).

    Maraming salamat! I have been getting most of my home-food fixes from your website. 😀

    Reply

  37. You are very good in cooking. I wish you could make some instruction for making icing or frosting…..thank you.

    Reply


  38. Ang sarap po ng kinalabasan ng aking biko. Tiyak akong masasarapan ang aking asawa nito. Salamat po sa inyong recipe. I did take half of the latik pra sakto sakto lang ang kakalabasan when I added the malagkit rice. Ang sarap talaga! oh my gosh! Oh wait, and i used coconut cream at coconut milk equal parts para mas masarap ang latik.

    Reply

  39. How do you get for the glutinous rice to be more soft or cooked more, cause for me I cook it for hours & I still feel the rawness in it..I even mixed mines with jasmine rice.

    Reply


  40. Hi. Its my first time cooking Biko. Thank you for this easy recipe. My biko turned out great. ☺ also im an avid fan of panlasang pinoy. All your recipes are great and easy to follow. Hope to meet you po in person sir vanjo. ☺

    Reply

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