Here’s a famous Filipino dessert called Biko—a sweet sticky rice dessert that is quick and easy to make and uses only 6 ingredients.
I love Biko- it has my favorite ingredients, rice, coconut milk, and sugar! It’s also an authentic Filipino delicacy that is loved by Filipinos and people around the world. Something to note is there’s so many ways to make Biko and this is just my way of making it.
Guys, I have to admit it took me a few tries to get it right. But once you know how to make it, it will be much easier and more delicious.
What is Biko?
Biko is a popular Filipino sweet rice cake dessert recipe.
It’s notable ingredients are:
- sticky rice (other names are malagkit and glutinous rice)
- coconut milk
- calamansi leaves
Biko (pronounced bee-koh) is usually served as a snack or even during breakfast especially on special occasions like Holidays, or birthday parties.
Tips and Tricks for Making This Biko Recipe:
- When cooking the sticky rice, make sure to add enough amount of liquid. Adding too much will make the sticky rice soggy and adding less than what is needed will make it hard and won’t taste good for the Biko. I
- When cooking the rice, it’s important to partially cook it. You will continue to cook it in the coconut milk. (see recipe directions)
- If you are unable to get calamansi leaves, pandan or lime leaves are another option.
- If you have access to fresh banana leaves, cover the biko with it after cooking and leave it on for a few minutes. It somehow makes the biko much more aromatic and more appetizing to the nose 🙂
- Do you love desserts with a little tangy flavor? Add in orange, lemon or calamansi zest to the biko during the last part of mixing. It gives out a delicious smell and also makes an interesting twist to the Biko recipe.
How to Make this Biko Recipe:
These are the ingredients you will need:
- sticky rice
- plant-based milk
- coconut milk
- brown sugar
- calamansi leaves (optional)
Wash the sticky rice before adding it in a pot, then add plant-based milk:
Cover the pot after adding in the liquid ingredients:
Over medium heat, place the pot on the stove and cook partially for about 10 minutes and set aside after cooking:
In another pan over medium heat, add ½ cup coconut milk and continuously stir:
Stir continuously until coconut milk turns light brown, lower the heat and continue to cook until it turns to oil and it curdles:
Eventually, it will turn dark brown which we call in the Philippines, latik and using a strainer separate the oil and the latik. Set aside the coconut oil and the latik:
In the same pan over medium heat, add the remaining coconut milk and stir for about 2 minutes or until it thickens:
Then add the brown sugar, salt and then stir vigorously until the sugar is dissolved:
Add in the cooked sticky rice and continue cooking until all the liquid evaporates (but do not overcook):
Place the calamansi leaves to infuse the aroma into the biko and leave it there for a few minutes:
Scoop the Biko and place it 8” x 8” glass baking dish (or any container of choice) and flatten the surface, like so:
This sticky rice dessert is perfect to eat with a steaming hot choco or your favorite blend of coffee!
Wasn’t that so easy to make? Try this at home and I’m sure you will add this Biko recipe to your go-to dessert list 🙂
Frequently Asked Questions for the Biko Recipe:
Q: What is Biko made of?
A: Biko’s main ingredients are sticky or glutinous rice, coconut milk, and brown sugar.
Q: Can I cook the sticky rice using a rice cooker?
A: Yes you can cook it in a rice cooker. Just make sure to put the right amount of liquid and check it once in a while to see if it lacks water and/or coconut milk.
Q: Is sticky rice different from the regular rice?
A: Yes, it is different since it is widely used in making desserts. The sticky rice or glutinous rice has a different texture and cooks longer than regular rice.
Q: How many days can I keep Biko in the fridge?
A: You can keep it for 2-3 days but some keep it frozen even for a week and just heat it up before serving.
More Delicious Authentic Filipino Food Recipes:
- Pancit Bihon
- Fried Rice
- Ensaladang Talong
- Buko Pandan
- Cassava Cake
- 2 Ingredient Pineapple Ice Cream
- 1 ½ cup sticky rice
- ¾ cup plant-based milk
- 1 ¼ cup of water
- 1 ¼ cup coconut milk
- ½ cup brown sugar
- ¼ teaspoon salt
- 4 pcs calamansi leaves optional
- Wash the sticky rice before adding it in a pot, then add plant-based milk, water and cover the pot.
- Over medium heat, place the pot on the stove and cook for about 10 minutes, set aside. Take note that the rice should be halfway cooked. It will be fully cooked in the succeeding steps.)
- In another pan over medium heat, add ½ cup coconut milk and continuously stir until coconut milk turns light brown, lower the heat and continue to cook until it turns to oil and it curdles. Eventually, it will turn dark brown which we call in the Philippines, latik and using a strainer separate the oil and the latik. Set aside the coconut oil and the latik.
- In the same pan over medium heat, add the remaining coconut milk and stir for about 2 minutes or until it thickens, then add the brown sugar, salt and then stir vigorously until the sugar is dissolved. Continue cooking until all the liquid evaporates (but do not overcook).
- Scoop the Biko and place it in a 8” x 8” glass baking dish (or any container of choice), flatten the surface and serve.
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