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Fork and biko on a white plate

Biko (Filipino Rice Cake) Recipe

Biko is a delicious Filipino dessert that you can easily make with a few simple ingredients.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Filipino
Servings 16
Calories 258 kcal
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

Rice

  • 380 ml water
  • 375 grams glutinous rice

Caramel Sauce

  • ½ teaspoon salt
  • 400 ml coconut milk 1 can
  • 170 grams dark brown sugar

Latik (Topping)

  • 400 ml coconut cream 1 can

Instructions
 

Make Latik

  • In a sauce pan or a shallow pan, pour out the coconut cream. Bring the pan to a boil and continue boiling until it starts separating. Watch the boiling cream carefully as it forms brown bits in separated oil.
    Latik cooking in progress in a black pot
  • Turn off the heat and pour into a deep bowl through a sieve. The sieve will catch the latik. Place the latik in a separate bowl and set aside.
    A closeup of latik, cooked coconut cream pieces

Make Rice

  • Wash the rice 5 times. Then add the measured water to the white rice in a pot. Set the pot to high heat, and bring it to a boil. When it starts to boil, change the heat setting to low and cover the pot to let it continue cooking.
    Closeup of coconut cream boiling in a small black pot
  • The rice is cooked when all the liquid in the pot has evaporated.
    Cooked glutinous rice in a silver pot

Make Sauce

  • In another pot, pour out coconut milk and add brown sugar then whisk. Set the pot on medium heat and bring the mixture to a boil. Continue boiling until thickened and turned a dark brown color.
    Caramel sauce boiling in a silver pot
  • Add the salt and mix until dissolved. Remove about ½ cup to reserve for the topping.
    Caramel sauce in a silver pot

Cooking Biko

  • Preheat the oven to 150°C (300°F) and prep a baking dish by brushing it with the coconut oil filtered from the latik.
    Overhead shot of coconut oil and an empty baking disk with a silicone brush inside
  • Set the pot of caramel sauce on low heat. Add the cooked rice to the pot of caramel sauce. Then fold the rice into the sauce carefully until well integrated.
    Mixing sticky rice with caramel sauce in a pot with a wooden spoon
  • Continue folding until the rice comes together. Remove from the heat and pour onto the prepared baking dish.
    A glass baking dish with some sticky rice next to a silver pot that also has some sticky rice in it
  • Take the bowl of caramel sauce you set aside and spread it onto the sticky rice.
    Overhead view of prepped sticky rice and caramel sauce
  • Bake in the oven for 15-20 minutes. Allow it to cool after baking.
    Overhead shot of biko in a glass baking pan
  • Slice the biko into even squares and add some latik on top before serving.
    A silver spoon dropping some latik on top of a slice of biko or baked sticky rice

Nutrition

Calories: 258kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 83mgPotassium: 167mgFiber: 1gSugar: 10gVitamin C: 1mgCalcium: 19mgIron: 2mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword asian dessert, baked, rice