Welcome to the most delicious and straightforward Biko recipe you will ever need. If you’re craving a sweet, chewy, and coconut-rich treat that tastes like home, you’ve found it. Biko is a beloved Filipino sticky rice cake, or ‘kakanin’, that is surprisingly simple to make but delivers an incredible depth of flavor. This guide will walk you through every step, ensuring you get a perfect result every single time. Whether for a special occasion or a simple afternoon snack, this Biko recipe will surely become a family favorite.
What Exactly is Biko?
Biko is a traditional Filipino dessert made from three core ingredients: glutinous rice (known as ‘malagkit’), coconut milk, and brown sugar. It’s a type of ‘kakanin’—a broad category of Filipino delicacies made from sticky rice. The rice is cooked in sweetened coconut milk until it becomes thick and chewy. It’s then topped with ‘Latik’, which are golden, crispy coconut curds, adding a delightful textural contrast and a rich, nutty flavor. It’s a staple at parties, holidays, and family gatherings across the Philippines.
Why You’ll Love This Biko Recipe
- Authentic Flavor: This recipe captures the traditional, rich coconut and caramel taste that makes Biko so special.
- Simple Ingredients: You only need a handful of accessible ingredients to create this incredible dessert.
- Perfectly Chewy Texture: We’ll share the secret to cooking the sticky rice so it’s perfectly tender and chewy, never hard or mushy.
- Foolproof Instructions: From making the Latik to cooking the rice, our step-by-step guide is clear and easy for cooks of all levels to follow. For another easy dessert, try these delicious buckeye bars.
The Heart of Biko: Key Ingredients
The magic of this Biko recipe lies in its simplicity. Understanding each component is key to perfecting the dish.
Glutinous Rice (Malagkit)
This is not your average rice. Glutinous rice, or sweet rice, is essential for Biko’s signature chewy texture. Do not substitute it with other types of rice like jasmine or basmati, as they will not produce the same sticky consistency.
Coconut Milk (Gata)
Full-fat canned coconut milk is crucial for a rich and creamy Biko. It’s used to cook the rice and to make the delicious Latik topping. The quality of your coconut milk will directly impact the flavor, so choose a good brand.
Brown Sugar
Brown sugar provides the deep, caramel-like sweetness that defines Biko. It also gives the rice cake its beautiful golden-brown color. Dark brown sugar will yield a richer, more molasses-forward flavor.
How to Make the Perfect Biko Recipe: A Step-by-Step Guide
We’ll break this down into two main parts: creating the crispy Latik topping and then cooking the Biko base. Following these steps will guarantee success.
Part 1: Prepare the Latik Topping
The Latik is the crown jewel of any Biko. Don’t skip this step!
- Pour one can of coconut milk into a saucepan over medium heat.
- Bring it to a simmer, stirring occasionally. You will see the coconut milk start to curdle and separate, with the oil becoming clear.
- Continue to cook, stirring more frequently as the solids begin to brown. This process can take 15-20 minutes.
- Once the solids are a deep golden brown and crispy, strain them from the coconut oil using a fine-mesh sieve. Set the Latik aside. The reserved coconut oil will be used to grease the pan.
Part 2: Cook the Biko Base
Now it’s time to cook the sticky rice itself.
- First, cook the glutinous rice. You can do this in a rice cooker or on the stovetop. Combine the rinsed rice with water and cook until the water is absorbed and the rice is tender.
- In a large, heavy-bottomed pot or wok, combine the remaining coconut milk and brown sugar. Cook over medium heat, stirring until the sugar is fully dissolved.
- Add the cooked glutinous rice to the sweetened coconut milk mixture.
- Stir everything together constantly over medium-low heat. This is the most crucial part of the Biko recipe. Keep stirring to prevent the bottom from burning and to ensure the rice cooks evenly.
- Continue cooking and stirring for about 20-30 minutes, or until the mixture is very thick and pulls away from the sides of the pot.
- Grease a baking pan with the reserved coconut oil from making the Latik. Spread the Biko mixture evenly in the pan.
- Sprinkle the crispy Latik evenly over the top.
Tips and Tricks for Foolproof Biko
Making Biko is easy, but these tips will make it even better.
- Soak the Rice: For a more tender chew, soak the glutinous rice in water for at least 30 minutes before cooking. Be sure to drain it well.
- Constant Stirring is Key: When combining the rice with the sweet coconut milk, you must stir continuously. This prevents burning and helps the rice absorb the liquid evenly.
- Use a Heavy-Bottomed Pot: This helps distribute heat more evenly and reduces the risk of scorching the sugar and rice at the bottom. For a savory dish made with a similar principle of slow cooking, consider this hearty beef tortellini recipe.
- Don’t Overcook the Latik: Keep a close eye on the Latik as it cooks. It can go from golden brown to burnt very quickly.
Storage and Reheating Instructions
Properly storing your Biko ensures it stays delicious. You can store it at room temperature for up to 2 days. For longer storage, place it in an airtight container in the refrigerator for up to 5 days. To reheat, you can microwave a slice for 15-30 seconds until warm and soft again. If you enjoy making casseroles, you might also like this easy chicken fajita casserole.
Frequently Asked Questions about this Biko Recipe
To make Latik, simmer one can of full-fat coconut milk in a saucepan over medium heat. As it cooks, the milk will separate into oil and solid curds. Continue cooking, stirring frequently, until the curds are a deep golden brown and crispy.
Biko can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat it gently in the microwave to restore its soft, chewy texture.
Biko is made from three main ingredients: glutinous rice (also called malagkit or sweet rice), coconut milk, and brown sugar. It is often topped with Latik, which are toasted coconut milk solids.
Biko can become hard if it’s undercooked or if not enough liquid was used. Ensure the glutinous rice is fully cooked and tender before you add it to the coconut milk syrup. Also, make sure to follow the liquid-to-rice ratios in the recipe precisely.
Enjoy Your Homemade Biko!
This authentic Biko recipe is a true labor of love that is well worth the effort. The rich, sweet, and chewy rice cake is a celebration of Filipino flavors. We hope you enjoy making and sharing it! If you loved this recipe, please leave a comment below or share it on Pinterest!
Biko Recipe
Biko Recipe: The Ultimate Guide to Authentic Filipino Sticky Rice Cake
Ingredients
Equipment
Instructions
- Pour 1 can of coconut milk into a saucepan over medium heat. Bring to a simmer.
- Continue to cook, stirring, as the milk separates into oil and solids. Cook until the solids turn a deep golden brown.
- Strain the brown solids (Latik) from the oil. Set both aside. Use the oil to grease your baking pan.
- In a pot or rice cooker, combine the rinsed glutinous rice and water. Cook until the rice is tender and the water is absorbed.
- In a large, heavy-bottomed pot, combine the remaining can of coconut milk, brown sugar, and salt. Cook over medium heat until the sugar dissolves.
- Add the cooked rice to the syrup. Stir constantly over medium-low heat for 20-30 minutes until the mixture is very thick and pulls away from the sides of the pot.
- Transfer the thickened rice mixture to the greased baking pan and spread evenly. Top generously with the prepared Latik.
- Allow the Biko to cool slightly before slicing and serving. This helps it set properly.
Notes
Stirring the Biko mixture constantly is the most important step to prevent it from burning.
Store leftover Biko in an airtight container in the refrigerator.
