Biko: Sticky Rice Cake with Latik
Biko is sticky rice cooked in coconut milk and brown sugar until chewy and sweet, then topped with toasted coconut curds (latik). It is a staple at Filipino merienda.
About Biko
Biko is a sticky rice cake with coconut milk and brown sugar, topped with latik. It is a staple at merienda and celebrations. The rice is chewy, sweet and rich.
Biko is a staple of Filipino merienda and fiestas, made from sticky rice cooked in coconut milk and brown sugar. It is chewy, sweet and rich, and the toasted coconut curds (latik) on top add a nutty crunch. It is an easy dessert to make in large quantities.
Ingredient notes
- Glutinous rice: has the sticky, chewy texture that defines biko.
- Coconut milk: cooks the rice and adds richness.
- Brown sugar: gives the dark color and caramel flavor.
- Coconut cream for latik: simmered until the curds turn golden brown.
Tips for the best Biko
- Cook the rice first. Until nearly done.
- Stir constantly. In the coconut milk.
What to serve with Biko
Serve at merienda.
Variations and substitutions
- With ube: add ube.
- Less sweet: reduce sugar.
- Banana leaves: line the tray.
Storing and reheating
Wrap or cover biko and keep it at room temperature for a day or refrigerate for up to 3 days. Warm slices briefly in a microwave or steamer to restore softness.
Frequently asked questions
Why is my biko hard?
It may have been overcooked or too little coconut milk was used. Add a little coconut milk and warm it gently.
Can I use regular rice?
No. Glutinous rice is needed for the sticky texture.
More Filipino recipes you might like
Halo-Halo, Ube Halaya and Maja Blanca.
