Biko Recipe Sweet and Sticky Filipino Delight

Sweet sticky biko captures the heart of Filipino dessert traditions with its rich coconut allure.

Families across the Philippines cherish this delectable rice cake passed through generations.

Glutinous rice transforms into a heavenly treat when combined with caramelized coconut milk.

Creamy and indulgent, each bite tells a story of culinary heritage.

Layers of flavor dance between soft rice and golden brown topping.

Comfort comes in simple ingredients that speak volumes about cultural connections.

You’ll find this dessert irresistibly easy to create and share with those you love.

Prepare to experience a delightful journey of taste that connects you directly to Filipino kitchens.

Tips That Help Biko Turn Out Perfectly

• Rinse Thoroughly: Clean glutinous rice carefully to remove excess starch, ensuring a perfect sticky texture and preventing clumping during cooking.
• Choose Right Rice: Select high-quality glutinous or sweet rice specifically meant for traditional Filipino biko to achieve authentic flavor and consistency.
• Monitor Coconut Milk: Slowly simmer coconut milk while stirring continuously to prevent burning and create a smooth, rich caramel-like sauce for topping.
• Prevent Burning Bottom: Use a non-stick pan or add a thin layer of water when cooking the rice-coconut mixture to avoid scorching and maintain even heat distribution.
• Serve at Optimal Temperature: Allow biko to cool slightly after cooking, which helps the dessert set and makes cutting into squares easier for serving.

How to Keep Biko Soft and Sticky for Days

• Transfer leftover biko to an airtight container and store in the refrigerator for up to 4 days. Cover the surface with plastic wrap to prevent drying out.
• Place biko on a microwave-safe plate, sprinkle a few drops of water to maintain moisture, and heat in 30-second intervals until warm. Stir gently between intervals to distribute heat evenly.
• Preheat oven to 350°F, place biko in an oven-safe dish, cover with foil to retain moisture, and warm for 10-15 minutes. Check periodically to prevent overcooking.
• Wrap individual portions tightly in plastic wrap, then place in freezer bags. Frozen biko can last up to 2 months. Thaw overnight in the refrigerator before reheating.

What to Serve with Biko for a Sweet Spread

• Brew a strong, dark roast Filipino barako coffee to complement the rich, sweet flavors of biko. The bold coffee cuts through the dessert's sweetness and enhances its caramel undertones.
• Serve chilled coconut milk alongside biko to amplify the tropical essence. The creamy, light beverage creates a harmonious balance with the dense, sticky rice cake.
• Garnish with toasted coconut flakes or crushed peanuts to add a crunchy element. These toppings provide a delightful textural counterpoint to the soft, smooth biko surface.
• Offer sliced mangoes or ripe papaya on the side. The fresh, tangy fruits help cleanse the palate and provide a refreshing contrast to the sweet, heavy dessert.

Biko Variations You Should Try

• Vegan Biko: Replace regular milk with coconut milk and use coconut sugar for a plant-based version that maintains authentic Filipino flavors.
• Gluten-Free Adaptation: Confirm glutinous rice is naturally gluten-free and verify all additional ingredients are gluten-free certified for those with celiac needs.
• Low-Sugar Option: Substitute traditional brown sugar with stevia or monk fruit sweetener to reduce overall sugar content while preserving the classic caramel-like topping.
• Sugar-Free Alternative: Use sugar-free caramel syrup and natural sweeteners like erythritol to create a diabetic-friendly biko with reduced calorie count.

FAQs for Biko

• What is glutinous rice and where can I find it?

Glutinous rice, also known as sticky rice or sweet rice, is a short-grain rice with high starch content. You can find it in Asian grocery stores, international food sections of supermarkets, or online retailers like Amazon.

• Can I use regular rice instead of glutinous rice?

No, regular rice won’t work for biko. Glutinous rice has a unique sticky texture that’s essential for creating the traditional dessert’s characteristic consistency and mouthfeel.

• Is biko considered a healthy dessert?

While delicious, biko is a sweet treat high in carbohydrates and sugar. It’s best enjoyed in moderation as an occasional dessert rather than a daily food item.

• What makes biko different from other rice desserts?

Biko is a Filipino rice cake uniquely prepared with coconut milk and brown sugar, giving it a distinct caramelized flavor and sticky texture that sets it apart from other rice-based desserts.

Why Biko Stands the Test of Time

• A classic Filipino dessert that requires minimal cooking skills and delivers maximum satisfaction. Perfect for beginners looking to explore traditional sweet treats.
• Preparation takes less than an hour, making it an ideal last-minute dessert for spontaneous gatherings or unexpected sweet cravings. No complex techniques or advanced culinary training needed.
• A nostalgic dessert that brings generations together, appealing to both kids and adults with its rich, caramel-like flavor and soft, sticky texture. Serves as a wonderful opportunity for family bonding during cooking and enjoying the treat.
• Excellent for potlucks, family reunions, and cultural celebrations. Easily scales up for larger groups and can be prepared in advance, reducing day-of cooking stress.

Everything You’ll Need for Filipino Biko

• Glutinous Rice: Sweet and sticky rice that forms the base of this traditional Filipino dessert, perfect for creating a dense and chewy texture.

• Brown Sugar, Coconut Milk: Rich caramel-like sweetness and creamy depth that create a classic biko flavor profile, choose dark brown sugar for deeper taste and full-fat coconut milk for richness.

• Latik (Coconut Curds): Traditional Filipino garnish that adds a nutty, toasted coconut flavor and beautiful golden-brown visual contrast to the dessert, made by slowly cooking coconut milk until it separates into curds and oil.

How to Make Biko from Scratch

Step 1: Prepare Rice Base

Thoroughly rinse glutinous rice under cool running water until liquid becomes transparent. Transfer rice to rice cooker or large pot. Add water and cook until rice reaches soft, tender consistency. Set cooked rice aside.

Step 2: Create Caramel Coating

• Sugar dissolves completely
• Mixture thickens
• Color transforms to rich amber
• Liquid becomes smooth and glossy

Step 3: Blend Rice and Caramel

Gently fold cooked glutinous rice into caramel sauce. Use wooden spoon to ensure every rice grain gets evenly coated. Mix thoroughly until rice absorbs caramel and turns golden brown.

Step 4: Transfer and Shape

Pour rice mixture into greased rectangular baking pan. Use spatula to spread evenly and create smooth surface. Press down gently to compact rice.

Step 5: Final Caramel Touch

Drizzle additional coconut caramel sauce over top of rice. Allow biko to cool and set at room temperature for approximately 30 minutes.

Step 6: Slice and Serve

Cut biko into diamond or square shapes. Serve at room temperature as delightful Filipino dessert. Optional: Garnish with extra caramel sauce or coconut shavings.

Easy Biko Recipe

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4.5 from 24 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Sweet Filipino coconut rice cake Biko brings comfort and tradition to your dessert table. Sticky rice, coconut milk, and brown sugar blend into a delightful treat that connects you with Philippine culinary heritage.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups glutinous rice (malagkit)
• 1 can (13.5 ounces/383 grams) coconut milk
• 1 cup brown sugar
• 2 ¼ cups water

Flavoring and Seasoning:

• ½ teaspoon salt

Latik Topping (Optional):

• ½ cup coconut cream
• 2 tablespoons brown sugar

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Instructions

1. Thoroughly rinse glutinous rice under cold running water, ensuring water becomes translucent, indicating removal of excess starch.
2. Transfer rinsed rice to rice cooker or heavy-bottomed pot, adding precise water quantity to achieve perfectly tender grains.
3. Cook rice until fully soft and fluffy, utilizing rice cooker’s automated function or carefully monitoring stovetop preparation.
4. While rice completes cooking, prepare rich coconut caramel mixture in separate saucepan by combining brown sugar and coconut milk.
5. Heat coconut-sugar blend over medium flame, continuously stirring to prevent scorching and achieve smooth, glossy consistency.
6. Once caramel transforms into deep amber color with rich, fragrant aroma, gently fold cooked glutinous rice into mixture.
7. Stir rice thoroughly, ensuring each grain becomes evenly coated with luxurious coconut caramel sauce.
8. Transfer caramelized rice mixture into greased baking pan, spreading contents uniformly for consistent texture.
9. Allow biko to settle and absorb remaining caramel sauce, creating dense, sticky traditional Filipino dessert.
10. Optional: Garnish surface with additional latik (caramelized coconut cream solids) for enhanced visual appeal and complementary flavor profile.
11. Let biko cool completely before slicing into traditional square or diamond-shaped servings.

Notes

• Rinse thoroughly to remove excess starch, ensuring each grain remains distinct and fluffy when cooked.
• Choose high-quality glutinous rice for the most authentic sticky texture and rich flavor profile.
• Experiment with coconut varieties like young or mature coconut milk to create subtle depth in your biko’s sweetness.
• For a lighter version, substitute some brown sugar with coconut sugar or reduce overall sugar content to suit health-conscious preferences.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Boiling
• Cuisine: Filipino

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 8g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg