Biko Recipe (Easy Filipino Sticky Rice Cake)
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.
Ingredients
- 2 cups glutinous rice 400g
- 2½ cups water 600ml
- 2 cans full-fat coconut milk 13.5 oz each
- 1½ cups brown sugar 300g, packed
- 1/2 tsp salt
- 1 pandan leaf tied in a knot (optional)
- 1 can coconut milk or cream 13.5 oz, for latik (optional)
Instructions
Cook the rice
- Rinse the glutinous rice, then cook with water until slightly underdone.
Make the caramel
- Simmer coconut milk, brown sugar, salt, and pandan leaf until thickened.
Combine
- Fold cooked rice into the caramel and stir until glossy and thick.
Set
- Transfer to a pan, smooth the top, and cool for at least 1 hour.
Make latik
- Simmer coconut milk until curds separate and turn golden, then strain and sprinkle on top.