Biko Recipe

Learn how to make biko, the sweet Filipino sticky rice cake with coconut milk and latik. Step-by-step photos, troubleshooting tips, and easy substitutions.

Published: Sep 11, 2026 | By Ilyas Siaghy

Introduction

The first time I made this biko recipe, I honestly wasn’t planning on making anything complicated. I had some sticky rice in the pantry and a can of coconut milk sitting in the cupboard, so I figured I’d give it a try. As soon as the rice started cooking, the kitchen filled with that sweet coconut smell, and I knew I was onto something good.

I remember standing by the stove, stirring the rice and watching it slowly turn thick and sticky. It takes a little patience because the mixture needs time to come together, but it’s the kind of cooking I actually enjoy. No rushing around, just a pot on the stove and a spoon in my hand. Once I mixed in the coconut milk and brown sugar, the rice became rich, glossy, and beautifully caramel-colored. I spread everything into a baking dish and let it finish cooking until the top was slightly golden. By the time I cut into it, I could hardly wait to taste it.

Since then, this biko recipe has become one of those simple desserts I like making when I’m craving something sweet, chewy, and comforting. It reminds me that sometimes the best homemade treats start with just a few humble ingredients already sitting in the kitchen.

What Is Biko?

If you’ve never had biko before, think of it as a soft, chewy Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar. The rice is cooked slowly until it becomes thick and sticky, then everything comes together into a rich, caramel-like dessert with a deep coconut flavor. Biko is part of a group of Filipino rice-based treats called kakanin, and it’s the kind of dessert you’ll often see shared at birthdays, family gatherings, reunions, and fiestas. Traditionally, biko can be served with latik, which is made by cooking coconut milk until golden coconut curds form. It adds a slightly nutty flavor and a little texture on top, but don’t worry if you don’t have it on hand.

I put this biko recipe together with everyday home cooks in mind. You won’t need to hunt down banana leaves to make it, although I’ll explain how to use them if you want that traditional touch. I’ve also included helpful tips for avoiding mushy rice, along with both US and metric measurements.

Best of all, you only need five simple ingredients, and the finished biko is naturally gluten-free. It’s sweet, chewy, coconutty, and the kind of homemade dessert that tends to disappear pretty quickly once it hits the table.

Ingredients for Filipino Sticky Rice Cake

For the Sticky Rice

• 2 cups (400g) glutinous rice (also called sweet rice, sticky rice, or malagkit)
• 2 ½ cups (600ml) water

For the Coconut Caramel Sauce

• 2 cans (13.5 oz / 400ml each) full-fat coconut milk (about 3 ½ cups / 830ml)
• 1 ½ cups (300g) brown sugar, packed (light or dark)
• ½ teaspoon salt
• 1 pandan leaf, tied in a knot (optional, for fragrance)

For the Latik Topping (Optional but Recommended)

• 1 can (13.5 oz / 400ml) coconut milk or coconut cream

Ingredient Notes:

• Glutinous rice is different from regular jasmine or long-grain rice, it has almost no true starch structure once cooked, which is what gives biko its signature chew. Despite the name, it contains no gluten.
• Look for glutinous rice at Asian grocery stores or in the international aisle of large supermarkets, labeled “sweet rice,” “sticky rice,” or “malagkit.”
• For the coconut milk, choose full-fat, and check the ingredient label, the fewer additives (like gums or stabilizers) the better, since they can affect how the caramel thickens.

How to Make Biko (Step-by-Step)

Step 1: Cook the Glutinous Rice

1. Rinse the glutinous rice under cold water 2-3 times, until the water runs mostly clear.
2. Drain well and add the rice to a pot (or rice cooker) with 2 ½ cups of water.
3. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer for 15-18 minutes.
4. Turn off the heat and let it sit, covered, for 5 minutes. The rice should look slightly underdone and very sticky, this is intentional, since it will finish cooking in the caramel sauce later.

Step 2: Make the Coconut Caramel Sauce

1. In a large, wide pot or pan, combine the coconut milk, brown sugar, salt, and pandan leaf (if using).
2. Set the heat to medium and stir gently but constantly, this prevents scorching and is the single most important step for a smooth biko.
3. Continue cooking for 12-15 minutes, until the mixture thickens slightly and turns a deep caramel-brown color.
4. Remove and discard the pandan leaf.

Step 3: Combine the Rice and Caramel

1. Add the cooked rice directly into the coconut caramel sauce.
2. Using a sturdy wooden spoon or spatula, fold and stir the rice into the sauce until fully coated.
3. Reduce the heat to low and continue cooking, stirring frequently, for 15-20 minutes.
4. Keep stirring until the mixture thickens, turns glossy, and pulls away from the sides of the pan, this is the point where your arm will thank you for the workout, but it’s what gives biko its signature sticky, chewy texture.

Step 4: Transfer and Set the Biko

1. Lightly grease a 9×9-inch baking dish, or line it with softened banana leaves for the traditional touch (see tip below).
2. Pour the hot rice mixture into the prepared dish.
3. Using the back of a greased spoon or spatula, press and smooth the top into an even layer.
4. Let the biko cool at room temperature for at least 1 hour before slicing, this rest time is what allows it to firm up into neat, sliceable squares.

Step 5: Make the Latik Topping (Optional)

1. Pour the coconut milk or coconut cream into a small saucepan over medium heat.
2. Simmer, stirring occasionally, for 15-20 minutes, until the milk solids separate from the oil.
3. Continue cooking, stirring more frequently now, until the curds turn golden brown and crisp.
4. Strain the curds from the oil and sprinkle generously over the cooled biko before serving.

Tips, Substitutions & Variations

Pro Tips for the Perfect Bite

• Stir low and slow. The most common reason biko turns out grainy or scorched is heat that’s too high. Medium-low heat and patience beat rushing every time.
• Don’t skip the rest. Cutting biko too soon results in a mess, the full hour of cooling lets the starches set properly for that clean, chewy square.
• Use a wet knife. Dip your knife in warm water between cuts to prevent the biko from sticking and tearing.

Substitutions

• No glutinous rice? This is genuinely the one ingredient you can’t swap, regular rice won’t develop the same sticky texture. It’s worth the trip to an Asian grocer or an online order.
• No pandan leaf? Simply omit it; the biko will still be delicious, just slightly less fragrant.
• Brown sugar substitute: Muscovado or panutsa (Filipino unrefined cane sugar) can replace brown sugar for a deeper, more authentic flavor.
• Dietary notes: Biko is naturally gluten-free and dairy-free. For a lower-sugar version, you can reduce the brown sugar slightly, though this will affect the caramelization.

Fun Variations to Try

• Ube Biko: Fold in ube (purple yam) extract or halayá for a vibrant purple, festive version.
• Biko with Coconut Curds (Sinukmani): Skip the caramel-based latik and top with dried, sweetened coconut curds instead.
• Spiced Biko: Add a pinch of ground anise seed to the coconut caramel for a warm, aromatic twist.

Storage & Reheating Instructions

Biko is best enjoyed the day it’s made, but it keeps well for later cravings:

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for up to 1 week in an airtight container.
• Freezer: Wrap individual squares tightly in plastic wrap, then store in a freezer bag for up to 2 months.
• Reheating: Microwave a piece for 10-15 seconds to soften and warm it back to that fresh, chewy texture. Avoid over-microwaving, which can make it tough.

Frequently Asked Questions

What is biko made of?

Biko is made from three main ingredients: glutinous (sticky) rice, coconut milk, and brown sugar, slow-cooked together until thick and chewy, then often topped with latik (toasted coconut curds).

What’s the difference between biko and bibingka?

Biko is a stovetop sticky rice cake made with glutinous rice, coconut milk, and brown sugar. Bibingka is a baked rice cake made from rice flour, cooked in banana-leaf-lined pans, and has a softer, cakier texture. They’re both kakanin, but very different in texture and preparation.

Why is my biko mushy or undercooked?

This usually happens when the rice is overcooked in the first step or when the caramel sauce isn’t reduced enough before combining. Keep the initial rice slightly underdone, and make sure your coconut caramel has visibly thickened before adding the rice.

Can I make biko in a rice cooker?

Yes! You can cook the sticky rice portion (Step 1) directly in a rice cooker using the same rice-to-water ratio. You’ll still need to make the caramel sauce and combine it on the stovetop for the best texture.

Can I use regular rice instead of glutinous rice?

No, regular rice doesn’t have the same starch content and won’t become sticky or chewy the way biko requires. Glutinous rice is essential to the texture and can’t be substituted.

Is biko gluten-free?

Yes, despite its name, glutinous rice contains no gluten. Biko is naturally gluten-free, making it a great dessert option for gluten-sensitive guests.

How long does biko last, and can I freeze it?

Biko keeps for up to a week in the fridge and up to 2 months in the freezer when wrapped tightly. See the Storage section above for full details.

More Easy Asian Dessert Recipes

• Sweet Rice Dessert with Chinese Sausage Recipe
• Matcha Crinkle Cookies
• Easy Japanese Chocolate Buns
• Mango Sago Recipe