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. Plus, if you're curious about adding a special touch, instructions for making Latik, a yummy coconut topping, are included too.

Looking for more easy crowd-favorite Filipino dishes? Try my Pancit Bihon, Fried Rice, and Pinakbet recipes.

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What is Biko?
Substitutions
Variations
Storage
Top Tips
Ingredients
FAQ
Biko Recipe (Filipino Sweet Sticky Rice)

What is Biko?

Biko is a popular Filipino sweet rice cake dessert. It's one of the most loved kakanin in Philippines that is usually served in a bilao tray.

It's notable ingredients are

sticky rice (other names are malagkit and glutinous rice)
coconut milk
brown sugar

Biko (pronounced bee-koh) is usually served as a snack or even during breakfast especially on special occasions like Holidays, or birthday parties.

Substitutions

If you are unable to get calamansi leaves, lime or pandan leaves are another option.

Variations

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.
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 🙂

Storage

Room Temperature: Biko will last in an airtight container at room temperature for up to 1 day.
Refrigerator: Store leftovers in the fridge for up to 3 days. Warm it slightly in the microwave before serving.
Freezer: For longer storage, freeze portions in airtight containers for up to 2 months. Thaw and reheat gently to enjoy.

Top Tips

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.
When cooking rice, it's important to partially cook it. You will continue to cook it in the coconut milk. (see recipe directions)
You can cook the sticky rice 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.

Ingredients

These are the ingredients you will need:

sticky rice
plant-based milk
water
coconut milk
brown sugar
salt
calamansi leaves (optional)

Instructions

Wash the sticky rice before adding it in a pot, then add plant-based milk:

pouring plant-based milk into the washed sticky rice in a pot

adding in water to the sticky rice in the pot

Add water,

Cover the pot after adding in the liquid ingredients:

simmering the sticky rice in the pot with lid

Over medium heat, place the pot on the stove and cook partially for about 10 minutes and set aside after cooking:

cooked sticky rice in a pot for Biko dessert

In another pan over medium heat, add ½ cup coconut milk and continuously stir:

cooking latik using coconut milk in a pan

Stir continuously until coconut milk turns light brown, lower the heat and continue to cook until it turns to oil and it curdles:

stirring the coconut oil until it becomes latik using a wooden ladle

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:

separating the oil from the latik using a sieve

In the same pan over medium heat, pour the remaining coconut milk and stir for about 2 minutes or until it thickens:

heating the coconut milk in a pan and stirring it with a wooden ladle

Then add the brown sugar, salt and then stir vigorously until the sugar is dissolved:

adding in the brown sugar for the biko dessert recipe

Let it simmer for a bit. Add in the cooked sticky rice and continue cooking until all the liquid evaporates (but do not overcook):

adding in the cooked sticky rice into the caramelized coconut milk and sugar

Place the calamansi leaves to infuse the aroma into the biko and leave it there for a few minutes:

adding calamansi leaves into the cooked biko

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 🙂

FAQ

What mixture is Biko?

Biko is a mixture of cooked sticky rice combined with coconut milk and brown sugar, cooked until thick and sticky. It’s topped with Latik, which is browned coconut curds, for extra flavor.

What is the difference between Bibingka and Biko?

Bibingka is a baked rice cake often topped with cheese or salted egg and cooked in banana leaves. Biko, on the other hand, is sticky and chewy, made with glutinous rice and coconut milk, and is not baked.

What’s the difference between Biko and Kalamay?

Biko is made from sticky rice cooked with coconut milk and brown sugar, while Kalamay or Pinoy coconut caramel sauce is usually made with glutinous rice flour and often has a softer, pudding-like texture. Kalamay is smoother and less chewy compared to Biko. To enhance Biko's sweetness, a layer of Kalamay is often used as a glaze on top of this Filipino rice cake.

More Delicious Authentic Filipino Food Recipes:

5 from 1 vote

Print Pin Recipe

Biko Recipe (Filipino Sweet Sticky Rice)

This Biko recipe is a famous Filipino dessert made of sticky rice, coconut milk and brown sugar mixed and cooked to make a perfect dessert to pair with hot choco or coffee!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Desserts

Cuisine: Filipino

Servings: 8 - 10 servings

Calories: 253kcal

Author: Lainey

Ingredients

Instructions

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.

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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.