Biko

The aroma of sweet coconut and caramelizing sugar wafts through the kitchen as Biko bakes, a delightful Filipino delicacy that you simply cannot resist. This traditional rice cake, made with sticky rice, coconut milk, and brown sugar, takes about an hour to prepare and bake, resulting in a creamy, satisfying dessert. Its combination of textures—soft rice with a glossy, rich topping—ensures that every bite is a piece of heaven.

This recipe is perfect for anyone looking to indulge in a sweet treat that’s great for celebrations, potlucks, or cozy family gatherings. Plus, the Biko can be made ahead of time, and it stores well, making it a convenient option for when you need a dessert that’s ready to serve.

Why You’ll Love This Recipe

• The creamy coconut sauce adds a luscious texture to every bite.
• Sticky rice provides a satisfying chew that complements the sweetness.
• Baking enhances the flavors, giving the dish a wonderful aroma.
• It’s a versatile dessert that can be enjoyed warm or at room temperature.

What You’ll Need

Here’s everything you’ll need to create this delicious Biko.

For the Rice

• 2 cups sticky rice/Malagkit
• 2 ½ cups water

For the Coconut Sauce

• 1 can coconut milk
• 1 can coconut cream
• 1 ¼ cup brown sugar (add ¼ cup if not using molasses)
• 2 tbsp molasses (optional)
• 1 tsp salt
• 1 lemon (we’ll only use the peel)

Note: Use any brand of coconut milk or cream.

Substitutions & Swaps

• Brown sugar can be replaced with white sugar.
• Molasses can be omitted for a lighter flavor.
• Sticky rice can be substituted with regular short-grain rice.
• Lemon peel can be replaced with lime peel for a different zest.

How to Make It

Follow these simple steps to create your Biko.

Rinse the Rice

Place 2 ½ cups sticky rice in a bowl and rinse it with water several times until the water runs clear. This helps remove excess starch.

Cook the Sticky Rice

In a large pot over medium heat, add washed sticky rice and 2 ½ cups of water. Bring to a simmer, then reduce the heat to low and cover. Let it cook until all the liquid is absorbed. The rice should be almost cooked—soft, but still slightly underdone with some grains showing a bit of white in the center. If the rice is too undercooked, add ¼ cup of water. This step usually takes 25-30 minutes.

Prep the Pan and Preheat Oven

Grease an 11 x 7 baking dish or pan with vegetable oil. Optional: you can line the pan with a banana leaf and brush it with a bit of oil. Preheat your oven at 350°F (180°C).

Make the Latik (Coconut Sauce)

In a pan over medium heat, combine coconut milk and coconut cream. Cook until the mixture becomes creamy and starts releasing oil. Add the brown sugar, molasses, salt, and stir until it gets bubbly. Toss in the lemon peel, and continue cooking until the mixture has turned into a jam-like consistency. Save half of this mixture in a bowl for the topping later.

Mix in the Cooked Rice

Reduce the heat to low, then add the partially cooked sticky rice to the remaining sauce in the pan. Gently fold the rice and latik sauce together until the rice is fully coated, and it has absorbed all the liquid.

Assemble and Bake

Transfer the rice mixture into the prepared baking dish and gently flatten the top. Pour the reserved latik sauce over the top as the latik. Bake in a preheated oven at 350°F (180°C) for 30-45 minutes, or until the latik is reduced and bubbly.

Cool and Serve

Let the Biko cool before cutting it into squares. Enjoy!

How to Store It

Fridge: store in an airtight container for up to 4 days.
Freezer: yes, can store up to 3 months if properly wrapped.
Reheat: microwave on medium for 1-2 minutes or until warm.

Tips for Best Results

• Ensure the sticky rice is thoroughly rinsed to avoid excess starch.
• Cook the coconut sauce slowly to achieve a rich, jam-like texture.
• Allow the Biko to cool completely before cutting for neat squares.
• Adjust the sweetness by tasting the latik mixture before baking.

Serving Suggestions

• Serve with fresh fruit like mango or banana for extra flavor.
• Pair with Filipino dishes like adobo for a complete meal.
• Enjoy as a sweet snack or dessert at a family gathering.