If there’s one dessert that instantly reminds me of Filipino family gatherings, it’s biko. This sticky, sweet, caramel-kissed rice cake isn’t just a treat—it’s a whole mood.
Biko (pronounced bee-koh) is a traditional Filipino sticky rice dessert made with glutinous rice, coconut milk, and brown sugar. It’s soft, chewy, slightly nutty, and often crowned with a golden coconut caramel topping called latik. It’s the kind of dessert you don’t just eat—you remember it.
At its core, biko is a sticky rice cake—but not just any cake. It’s rich, deeply comforting, and sweet without going overboard. Served in generous slabs or neat squares, this Filipino dessert sticky rice dish is a go-to for celebrations, merienda (afternoon snack), or just because you have extra rice on hand.
I like to think of it as the tropical cousin of rice pudding—only denser, toastier, and coconut-laced.
Ingredients You’ll Need
You don’t need a pantry full of fancy stuff. Here’s what goes into a classic Filipino biko recipe:
2 cups glutinous rice (malagkit)
2 cups water
2 cups coconut milk (full fat is key)
1 cup dark brown sugar (adds depth)
1/4 tsp salt
Optional Add-ons:
Latik (coconut caramel topping)
Banana leaves (for lining the tray—adds subtle aroma)
Don’t use jasmine or basmati rice. You want sticky rice—also called “sweet rice” or “sushi rice.” It gets that signature chew.
How to Make Biko (Stovetop Method)
1. Cook the Rice
Rinse glutinous rice thoroughly to remove excess starch. Combine with water in a pot and cook until tender. You want it fully cooked but not mushy.
2. Make the Coconut Syrup
In a wide pan, mix coconut milk, brown sugar, and salt. Simmer over medium heat, stirring regularly, until it thickens slightly. The aroma will tell you when it’s ready—sweet, toasty, and coconutty.
3. Combine the Rice and Syrup
Add the cooked rice to your syrup. Stir consistently until the mixture thickens and becomes sticky. This part takes a little muscle—don’t walk away. The goal is a cohesive, gooey mixture that pulls away from the sides of the pan.
4. Transfer and Top
Grease a baking dish or line it with banana leaves. Spread the sticky rice mixture evenly. Press it down with a spatula to smooth the top. Add latik on top if you’re using it.
5. Optional Bake
Bake at 350°F for 10–15 minutes if you like a firmer, slightly toasted top. It’s not traditional, but I do it when I want a light crust.
Easy Biko Recipe Using Rice Cooker
Short on time? Cook the rice in a rice cooker. Make the coconut syrup on the stove separately, then stir them together in a pan just like in the stovetop version. The flavor? Still fabulous. The effort? Minimal.
Tips for Trying This At Home
Use full-fat coconut milk. Light versions won’t give you the creamy finish.
Don’t rush the syrup. Let it simmer until slightly thickened before adding rice.
Keep stirring. Biko can burn fast if you don’t watch the pan.
Use a nonstick or heavy-bottomed pan. It’ll save your arm—and your rice.
Cool before cutting. Warm biko is sticky and messy. Let it firm up for clean slices.
Store properly. Room temp in an airtight container works best. Avoid refrigeration unless you’re keeping it for more than 2 days.
Why Is Biko So Loved?
There’s no frosting, no fillings, no glitter—but somehow biko feels celebratory. It’s honest. Cozy. Sweet without being showy. One bite brings the comfort of home kitchens, church fiestas, and rainy-day merienda.
Biko also sticks to tradition (pun intended). It hasn’t needed a makeover in centuries. And that says something.
Variations You Can Try
Latik Topping: Make crispy coconut curds by simmering coconut cream until it breaks apart. Sprinkle on top for crunch.
Chocolate Biko: Stir in cocoa powder for a richer twist.
Biko Pandan: Add a few drops of pandan extract for a grassy vanilla flavor.
Mini Biko Cups: Great for parties or portion control.
Biko with Fruit: Top with sliced mango or jackfruit for a bright contrast.
What to Pair With Biko
Black coffee or espresso. The bitterness balances the sugar.
Hot tea. Especially ginger or pandan.
No pairing needed. Honestly, just grab a fork and go.
Final Thoughts
Biko isn’t about extravagance—it’s about comfort. It’s about rice, sugar, and coconut milk coming together in the simplest, most soulful way. If you’ve never made it, this might be your sign to start. And if you have? Maybe it’s time to stir up another batch.
Grab a pan. Get stirring. Let’s make something sweet together.
Biko (Filipino Sticky Rice Dessert)
Biko is a sweet and chewy Filipino dessert made with sticky rice, coconut milk, and brown sugar, topped with a rich caramel glaze. It’s a simple but indulgent treat that’s perfect for family gatherings or afternoon snacks.
Rinse the glutinous rice until the water runs mostly clear. Add 2 cups of water and cook the rice using a rice cooker or on the stovetop. Don’t overcook—it should be tender but still hold shape.
Step 2: Make the Coconut Syrup
In a wide pan, combine coconut milk, brown sugar, and salt. Simmer over medium heat, stirring often. Once the mixture thickens slightly and smells caramel-like, it’s ready.
Step 3: Mix the Rice and Syrup
Add the cooked rice to the syrup and stir. Keep stirring until the rice absorbs most of the liquid and turns sticky and glossy. It should pull away from the pan as one mass.
Step 4: Transfer to Dish
Grease a square or rectangular dish (or line it with banana leaves). Spoon in the sticky rice mixture and press it down evenly using a spatula or the back of a spoon.
Step 5: Add Topping (Optional)
Top with latik if you made some. It adds a toasty crunch. You can also bake the dish at 350°F for 10–15 minutes if you want a firmer top.
Step 6: Cool and Slice
Let it cool completely before slicing into squares or rectangles. This helps it firm up and makes slicing clean and easy
Notes
Use only glutinous (sticky) rice—other rice types won’t stick together properly.
You can make latik by simmering extra coconut cream until it separates.
This dessert keeps well at room temperature for up to 2 days in a sealed container.
Great make-ahead dish for potlucks or gatherings!
FAQ: Biko Filipino Sticky Rice Dessert
What’s the difference between biko and suman?
Suman is wrapped and steamed, while biko is baked or pressed into a tray. Both use glutinous rice and coconut, but biko is typically sweeter and firmer.
Can I make biko ahead?
Yes! Make it the night before an event. It holds its shape well and stays flavorful.
Is it gluten-free?
Yup! Despite the name “glutinous rice,” it’s 100% gluten-free. The term refers to the texture, not gluten content.
Can I reduce the sugar?
You can, but the sugar helps the coconut syrup thicken and caramelize. Cutting too much might affect the final texture.
Can I use canned coconut cream?
Yes. It’s thicker than coconut milk and makes the biko extra rich. Just keep an eye on consistency—you may need to thin it with a little water.
