How to Make Biko (Filipino Sticky Rice Cake) (2024)

Recipes by World Cuisine
Asian
Southeast Asian
Filipino

A sticky and sweet rice cake topped with a gooey caramel glaze and crispy coconut curds.

Arlyn Osborne

Arlyn is a recipe developer and food writer who studied at the French Culinary Institute in New York City. Her work can be found on Food Network, the Kitchn, Spruce Eats, Bon Appetit, and The Washington Post.

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Updated October 21, 2022

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Why It Works

Cooking the rice beforehand ensures soft, tender biko and no crunchy, undercooked bites.
When making the latik, the higher fat content in coconut cream facilitates the separation of coconut curds from the oil.
Regularly stirring the latik curds promotes even toasting and golden brown coloring.
Muscovado sugar adds extra moisture and a complex flavor with notes of molasses and toffee.

Biko is a rich, chewy Filipino rice cake made with sticky rice, coconut milk, and dark sugar. Traditionally served in a round, shallow bamboo tray lined with banana leaves known as a bilao, biko belongs to a category of sweets called kakanin, which is made up entirely of rice cakes. The word "kakanin" stems from the Tagalog words "kain" (to eat) and "kanin" (rice), and while there are many types of kakanin, each one contains rice and coconut.

Biko is many things: it’s a dessert, an everyday snack, and a dish that’s served during special occasions, like holidays and birthday parties—I can’t imagine a family gathering without it, in part because it’s believed that eating sticky rice (also called glutinous or sweet rice) will hold families together and strengthen their bond.

Biko isn’t difficult to make, but it does require constant attention, lots of stirring, and plenty of patience. Before cooking the rice, it’s important to wash it several times to remove excess surface starch. Once it’s in the pot, I like to cover it with a clear lid, which makes it easy to see when the water is absorbed by the rice.

Biko is typically topped with latik, which can refer to one of two different coconut products: coconut curds and coconut caramel.

In the northern Philippines, latik refers to coconut curds, made by simmering coconut cream until the oil separates out and floats on top. The mixture is simmered further and stirred frequently so the curds brown evenly. Once strained, the curds have a crispy texture and toasty, coconut flavor, and they’re a common garnish for kakanin. Gooey coconut caramel, the other kind of latik, is popular in the centrally-located Visayan region. It’s made by reducing coconut milk and dark muscovado sugar (made from unrefined cane sugar) to a thick glaze.

I grew up eating biko with crunchy latik curds, but I find the sweet caramel hard to resist, so while the dish is traditionally garnished with just one version of latik, I think you can’t go wrong with having both! In my experience, you can use coconut milk to make the latik curds, but it’s easier and quicker to make them with coconut cream, and while I’ve found that you can use muscovado and dark brown sugar interchangeably for the latik caramel, I prefer the former for its intense molasses-y flavor, its high moisture content, and its ability to produce a richly-colored caramel.

Once the rice cake is baked until the caramel is hot and bubbly and it's garnished with curds, it’s best enjoyed warm or at room temperature. Fair warning: between the satisfyingly chewy rice, the gooey caramel, and the crispy curds, you’ll be hooked after one bite.

July 2021

Recipe Details

Biko (Filipino Sticky Rice Cake)

Prep10 mins

Cook100 mins

Cooling Time45 mins

Total2 hrs 35 mins

Serves16 servings

Ingredients

One 14-ounce (400ml) can coconut cream (see note)
2 cups (14 ounces; 400g) glutinous sticky rice (see note)
One 13.5-ounce (400ml) can coconut milk
1 cup (8 ounces; 230g) dark muscovado or dark brown sugar (see note)
1teaspoon (5ml) vanilla or pandan extract (see note)
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
See Also
Basic Sticky Rice Recipe

Directions

Adjust oven rack to middle position and preheat to 375°F (190°C). In a 12-inch nonstick skillet, bring the coconut cream to a boil over high heat. Lower the heat to maintain a steady simmer. Cook, stirring every few minutes with a wooden spoon or heatproof spatula, until the curds separate from the oil, smell toasty, and turn deep golden brown, about 30 minutes.
Strain curds through a fine-mesh strainer set over a small heatproof bowl; set aside, reserving strained coconut oil. Transfer the strained latik to a separate small bowl and set aside; the curds will crisp up as they cool. Clean skillet and strainer.
Grease an 8-inch square anodized aluminum pan with the reserved coconut oil (save remaining coconut oil for another use).
In a large bowl, cover rice with water by several inches. Using your hands, swish the rice in the water until water turns cloudy, about 30 seconds. Strain through fine-mesh strainer and repeat two more times.
In a 3-quart saucepan, combine the washed rice with 2 cups (475ml) water, cover, and bring to a boil over high heat. Lower heat to maintain a simmer, and cook until the rice is tender and water has been absorbed, about 18 minutes. Remove from heat and keep covered.
In the cleaned 12-inch nonstick skillet, combine the coconut milk, muscovado sugar, vanilla or pandan extract, and salt. Bring to a boil over medium-high heat, watching constantly to ensure it doesn't boil over. Lower heat to maintain a simmer. Cook, stirring occasionally, until the mixture has formed a dark brown caramel that coats the back of a spoon, about 10 minutes; you should have 1 1/2 cups (14 ounces; 400g) caramel. Remove from heat.
Measure 1/2 cup (5 ounces; 140g) of the caramel and set aside. Add the cooked rice to the remaining caramel in the skillet and stir to combine. Return to medium heat and cook, stirring constantly, until caramel is absorbed and the biko mixture begins to thicken, about 5 minutes.
Transfer biko to prepared pan and spread in an even layer. Spread the reserved 1/2 cup caramel on top.
Bake biko until the caramel topping is hot and bubbly, about 20 minutes.
Transfer pan to a wire rack to cool, about 45 minutes. Slice into sixteen 2-inch squares. Top each square with 1/2 teaspoon of reserved latik curds before serving.

Special Equipment

8-inch square anodized aluminum cake pan

Notes

When purchasing coconut cream, avoid ones that include stabilizers and emulsifiers in their ingredients lists, which will prevent the curds from separating from the oil.

Glutinous rice (also sold as “sweet” and “sticky” rice) can be found online or at Asian supermarkets.

Muscovado sugar is sold in many grocery stores; we prefer it for its rich molasses flavor and moisture content. If you cannot find muscovado sugar, dark brown sugar is a great substitute.

Pandan extract has a mild grassy vanilla flavor with hints of coconut. It's sold in many Asian supermarkets.

Make-ahead and Storage

To store biko, cover tightly with foil and refrigerate for up to 5 days. Reheat in the microwave in 15-second intervals.

You can also slice and freeze biko on a parchment-lined baking sheet until firm. Transfer to a zipper lock bag and store in the freezer for up to 2 months. Defrost before reheating in the microwave.

Latik curds can be used to top many other Filipino desserts. Store in an airtight container and refrigerate for up to 1 week or freeze up to 1 month.

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Nutrition Facts (per serving)
250	Calories
11g	Fat
39g	Carbs
1g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 16
Amount per serving
Calories	250
% Daily Value*
Total Fat 11g	14%
Saturated Fat 10g	48%
Cholesterol 0mg	0%
Sodium 70mg	3%
Total Carbohydrate 39g	14%
Dietary Fiber 0g	0%
Total Sugars 31g
Protein 1g
Vitamin C 0mg	1%
Calcium 18mg	1%
Iron 1mg	5%
Potassium 111mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

How to Make Biko (Filipino Sticky Rice Cake) (2024)

FAQs

What is sticky rice cake made of? ›

This rice cake is a sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. The recipe was given to me by my Chinese sister-in-law. It has a firm custard-like texture, which is different for many Western palates and is a favorite of my family.

Get More Info ›

What is biko made of? ›

Biko is a rich, chewy Filipino rice cake made with sticky rice, coconut milk, and dark sugar. Traditionally served in a round, shallow bamboo tray lined with banana leaves known as a bilao, biko belongs to a category of sweets called kakanin, which is made up entirely of rice cakes.

Get More Info ›

How to make sticky rice at home? ›

directions

Wash rice several times (until the water is clear).
Let soak for a few minutes in colander.
Put rice in pan with tight fitting lid and add the water.
Cover and bring to a boil.
Simmer over low heat for 15 minutes.
Remove pan from heat and quickly stretch clean tea towel over the pot, cover with lid.

More items...

Show Me More ›

What is Philippines rice cake called? ›

Puto is a type of kakanin, or “rice cake,” from the Philippines. Filipinos love their sweet desserts like halo halo, leche flan, biko, bibingka, or cassava cake, but puto is actually less sweet in comparison and makes it a great base for different toppings or flavors like cheese, salted egg, or ube.

Are sticky rice cakes healthy? ›

Rice cakes offer very little nutritional value and are low in calories, fiber, and protein. Consuming rice cakes with an additional source of protein and fiber can balance out the increased blood sugar they may cause.

Get More Info Here ›

Do I need special rice for sticky rice? ›

Glutinous rice is essential to Asian desserts from Japanese mochi to Thai mango sticky rice, and its unique starch content requires a different cooking process than that of other types of rice.

Find Out More ›

What does biko mean in Filipino? ›

Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky rice. It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant).

Find Out More ›

What is the origin of biko rice cake? ›

The origin of this classic Filipino rice cake is said to have evolved from the traditional practices of cooking rice in the Philippines. Rice has always been a staple food in Filipino cuisine and the combination of glutinous rice, coconut milk, and brown sugar highlights the abundance of these crops in the Philippines.

What to add to rice to make it sticky? ›

Fill up the saucepan with enough water to just cover the rice and add 1 tablespoon of rice flour. Adding a bit of flour back into the mix is important to help it clump together.

See Details ›

What is the most famous kakanin in the Philippines? ›

Puto. Arguably the most popular kakanin, this steamed rice cake is traditionally white in color, although it can also be tinged green or purple to indicate that its been flavored with pandan or ube, respectively. Like the French baguette, it is sometimes eaten alongside savory viands, most notably the dinuguan.

Explore More ›

What is Filipino cake made of? ›

Cassava cake is a traditional Filipino snack cake made with grated cassava, coconut milk, and a layer of molten custard on top. The cake has a soft, slightly chewy texture similar to Hawaiian mochi butter cake and is gluten-free.

Keep Reading ›

Where did biko originate in the Philippines? ›

Biko appears everywhere in the Philippines and no one seems to question its origins—but it's probably from China, where rice is believed to have been first cultivated as a domestic crop.

Learn More ›

What is in sticky rice that makes it sticky? ›

Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice.

Read On ›

Are rice cakes just puffed rice? ›

Rice cakes are a snack food. They are disk-shaped products made of puffed rice (white or brown). They are low in calories (35 to 40 kcal per cake). Other minor ingredients, such as sesame seed, millet and salt may be added to give them a distinct flavor or consistency.

Keep Reading ›

Are rice cakes actually made from rice? ›

Rice cakes are a popular snack that has become a pantry staple. They're low-fat and can carry various toppings to make them tastier. By themselves, they are a dry, crispy snack. These snacks are made from puffed rice pressed together to form a circular cake.

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What is the stuff that makes rice sticky? ›

Amylopectin is a highly branched starch molecule that is responsible for making rice gelatinous and sticky. Rice with a high amount of amylopectin will be very sticky once cooked.

Learn More Now ›