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A plate of Biko Filipino Recipe cakes topped with golden latik, crunchy bits, and garnished with chopped green onions.

Biko Filipino Recipe

A traditional Biko Filipino Recipe kakanin made from glutinous rice slowly cooked with coconut milk and brown sugar, then topped with rich caramelized coconut cream (latik). Sticky, sweet, and deeply comforting perfect for celebrations and family gatherings.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: Filipino, Southeast Asian
Keyword: 1 kilo Biko ingredients, Best biko recipe, Biko bisaya recipe, Biko recipe 1 kilo malagkit, Biko recipe in Tagalog, Biko rice, Biko with latik, Easy biko recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Soaking time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 11 slices
Calories: 320kcal
Cost: $8

Equipment

  • 1 Heavy-Bottomed Pot (Prevents burning)
  • 1 Long wooden spoon (For stirring)
  • 1 Fine mesh strainer (For latik)
  • 1 Steamer basket (To steam rice)
  • 1 Serving dish/bilao (For presentation)

Ingredients

For the Biko Base

  • 3 cups Glutinous rice - Soaked & steamed
  • 4 cups Coconut milk - Fresh or canned
  • 2 cups Brown sugar - Adjust to taste
  • 1 pinch Salt - Enhances flavor

For the Latik Topping

  • 2 cups Thick coconut cream - For caramel topping
  • ½ cup Brown sugar - For sweetness
  • 1 teaspoon Vanilla extract - Optional
  • 1 dash Salt - Optional

Optional Enhancers

  • — — Banana leaves - For lining
  • — — Pandan leaves - For aroma
  • — — Coconut flakes - Garnish
  • — — Ube extract - Flavor twist

Instructions

  • Rinse glutinous rice until water runs clear, soak 2–3 hours, then steam until tender.
    Soaked glutinous rice draining in a strainer over a metal bowl after rinsing.
  • Heat coconut milk, add brown sugar gradually, stir until dissolved, and season with salt.
    Coconut milk and brown sugar mixture simmering in a pan, stirred with a wooden spoon.
  • Mix steamed rice into the coconut mixture, stirring constantly until sticky and glossy.
    Steamed glutinous rice being combined with coconut mixture in a pot and stirred with a wooden spoon.
  • Simmer coconut cream with brown sugar, vanilla, and salt until golden and caramelized.
    Cooked sticky rice being spread smoothly in a square baking pan using a wooden spatula, preparing the base layer for biko or another rice cake dessert.
  • Transfer rice to serving dish, spread latik topping, cool completely, then cut into squares.
    A tray of baked biko cut into squares, topped with rich caramelized latik, with one square being lifted out.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 320kcal (16%) | Carbohydrates: 60g (20%) | Protein: 3g (6%) | Fat: 9g (14%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 90mg (4%) | Potassium: 220mg (6%) | Fiber: 2g (8%) | Sugar: 25g (28%) | Vitamin C: 1mg (1%) | Calcium: 30mg (3%) | Iron: 2mg (11%)
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