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Home Recipes

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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By: Vanjo Merano 53 Comments Updated: 2/15/23

This post may contain affiliate links. Please read our disclosure policy.

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.

biko recipe panlasang pinoy

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!

biko recipe

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.

biko recipe panlasang pinoy

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
4.86 from 7 votes

Biko Recipe

Sticky Filipino rice cake
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
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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
US CustomaryMetric

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!

Video

Nutrition Information

Serving: 8g Calories: 603kcal (30%) Carbohydrates: 95g (32%) Protein: 5g (10%) Fat: 24g (37%) Saturated Fat: 21g (105%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 1g Sodium: 181mg (8%) Potassium: 357mg (10%) Fiber: 1g (4%) Sugar: 53g (59%) Vitamin C: 1mg (1%) Calcium: 72mg (7%) Iron: 5mg (28%)
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Related Posts

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    Chocolate Biko Recipe
  • Ube Biko Recipe
  • Kutsinta Recipe
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Recipe Rating




  1. Chesca Vianzon says

    Posted on 2/2/18 at 11:53 am

    5 stars
    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
  2. Ashley says

    Posted on 1/20/18 at 5:08 pm

    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
  3. Beng says

    Posted on 1/12/18 at 6:29 pm

    5 stars
    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
  4. Zyrus Christian M. Bernardo says

    Posted on 8/23/16 at 9:25 am

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

    Reply
    • Vanjo Merano says

      Posted on 8/23/16 at 11:18 am

      Thanks Zyrus. I will take a note of that suggestion.

      Reply
  5. Resselle says

    Posted on 12/31/15 at 2:05 am

    My first time ever to cook biko… And will be preparing this new year. Thanks a lot ??

    Reply
  6. nick says

    Posted on 7/11/15 at 8:11 pm

    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
  7. Lance says

    Posted on 1/13/14 at 11:08 am

    You’ve got delicious recipes!

    Reply
  8. bogs says

    Posted on 3/27/12 at 10:57 am

    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
  9. Lita says

    Posted on 1/20/12 at 3:00 pm

    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
  10. Marvs says

    Posted on 11/7/11 at 3:49 pm

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

    Reply
  11. Marvs says

    Posted on 11/7/11 at 3:43 pm

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

    Reply
  12. Phanay Supnet says

    Posted on 11/5/11 at 2:08 pm

    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
  13. dominic says

    Posted on 11/2/11 at 2:30 pm

    this is greatttt!!!

    Reply
  14. syvz says

    Posted on 8/6/11 at 9:11 pm

    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
    • Lita says

      Posted on 1/20/12 at 3:13 pm

      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
  15. merry chris mapalo says

    Posted on 4/19/11 at 5:41 pm

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

    Reply
  16. Nanette Contemprato of San Diego says

    Posted on 1/29/11 at 11:34 pm

    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
  17. xtia says

    Posted on 10/17/10 at 1:54 pm

    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
  18. mandy says

    Posted on 8/30/10 at 6:49 pm

    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
  19. Jade says

    Posted on 8/4/10 at 9:27 am

    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
  20. Panlasang Pinoy says

    Posted on 4/25/10 at 9:14 pm

    arnelia, we can’t use rice flour here; it.s really should be all-purpose flour. Hope this helps.

    Reply
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As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

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