Biko Recipe (Easy Filipino Sticky Rice Cake)

This isn’t just any rice dish — Biko is a rich, sticky-sweet, coconutty Filipino dessert that always hits. If you’ve never had Biko before, just imagine warm, chewy glutinous rice coated in a luscious caramelized coconut glaze… yeah, you’re gonna want this in your life.

This recipe uses simple ingredients like glutinous rice, coconut milk, and dark brown sugar, but the final result is anything but basic.

We’re talking thick, sticky layers of sweet coconut rice topped with a golden, slightly crispy caramel glaze that’s honestly dangerous to leave unattended on the counter.

Now, let’s talk about why Biko holds a special place in my heart. 

When my brother and I were young, we had a Filipino babysitter. She used to make this during all special occasions. Kind of like birthday cake is to us in North America.

Made with just a handful of ingredients, Biko is simple yet satisfying—a true comfort food that never fails to bring a smile to my face.

BASIC INGREDIENTS YOU NEED FOR THE BIKO RECIPE 

You will need the following ingredients listed below to make the Filipino sticky rice cake (the exact measurements, nutrition information and full step-by-step instructions are in the printable recipe card at the bottom of this post):

• Glutinous rice (also known as sweet sticky rice)
• Coconut milk
• Dark brown sugar
• Water
• Pandan leaves/banana leaves, vanilla extract (both optional, for added flavor)

HOW TO MAKE THIS STICKY DESSERT BIKO RECIPE

1. Prepping the Rice: Start by soaking the glutinous rice in water overnight. This ensures a perfectly sticky texture for your Biko. After your rice has finished soaking, drain and rinse.
2. Cooking the Rice: Set aside 3/4 cup of the coconut milk. Add the remaining coconut milk and water to a large pot. Bring the liquid to a gentle boil, then add soaked rice. Reduce to medium heat, and let it simmer until the rice is cooked and has absorbed most of the liquid. This should take 6-8 minutes.
3. Adding Sweetness: Once the rice is cooked, it’s time to add the sweetness! Reduce heat to medium-low, then stir in 1 1/2 cups of your brown sugar and salt until fully dissolved, infusing the rice with that irresistible caramel flavor. Cook for another 4-7 minutes, stirring constantly. Taste test to ensure the rice is cooked through. The rice mixture will be very thick and sticky.
4. Letting It Set: Preheat oven to 350 degrees F and transfer the sweetened cooked rice mixture to a greased baking dish or pan, spreading it out evenly. To a small sauce pot, combine the 3/4 cup coconut milk that was set aside with the remaining 1 cup brown sugar. Bring to a boil until mixture thickens slightly and sugar is fully dissolved. Remove from heat and allow to cool for 5 minutes. Pour over the rice mixture, then pop it in the oven and let it bake until the top is golden brown and slightly crispy. This will take about 60-65 minutes. 
5. Serve and Enjoy: Once cooled, cut your Biko into squares or diamonds and serve it up to eager family and friends. Trust me, they won’t be able to resist!

TIPS AND TRICKS FOR BEST RESULTS

• Soak your rice overnight for that perfectly sticky-chewy texture.

• Stir the rice constantly once you add sugar — it loves to stick!

• Use a whisk to smooth out any lumps in the caramel topping.

• Let the Biko cool completely before slicing so it holds its shape.

FAQS

CAN I USE A RICE COOKER TO MAKE THE BIKO RECIPE?

Yes, a rice cooker can be used to cook Biko. Simply follow the same steps as you would when cooking rice, using the glutinous rice, coconut milk, and sugar mixture, and cook until the rice is tender.

CAN I USE A BANANA LEAF TO LINE THE BAKING DISH WHEN MAKING THIS FILIPINO RICE CAKE?

Yes, banana leaves can be used to line the baking dish when making Biko. They add a subtle aroma and help prevent the Biko from sticking to the pan.

WHAT’S THE BEST WAY TO STORE LEFTOVER BIKO?

Store leftover Biko in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or steam them before serving.

WHAT MAKES BIKO A FAVORITE DESSERT FOR FILIPINO BIRTHDAY PARTIES AND HOLIDAY PARTIES?

Biko is a beloved Filipino dessert often served at birthday parties and celebrations due to its sweet and nostalgic flavor, making it a comforting and indulgent treat for special occasions.

CAN I USE JASMINE RICE AS A SUBSTITUTE IN THE STICKY RICE MIXTURE?

Jasmine rice is not as sticky as glutinous rice, so the texture of the Biko may be slightly different. Jasmine rice will yield a softer and less chewy consistency compared to glutinous rice. 

Adjust the cooking time and liquid ratio accordingly to achieve the desired texture and flavor.

HOW CAN I ACHIEVE A CRISPY TEXTURE IN THIS EASY BIKO RECIPE?

Serve with coconut syrup. Drizzle the Biko with a homemade coconut syrup made from coconut milk and sugar. When the syrup cools, it may develop a slightly crispy texture, adding a delicious contrast to the soft Biko.

Other Delicious Dessert Recipes You May Like To Try!

• Gluten Free Muddy Buddies
• Chocolate Sea Salt Protein Balls
• Apple Pie Baked Oatmeal (Healthy Oats Recipe)
• Peanut Butter Oatmeal Bar Recipe (Healthy & No Bake)
• Gluten Free Pumpkin Oatmeal Bars (Healthy Recipe)
• Brownie Batter Oatmeal (Vegan & Gluten-Free Recipe)
• Healthy And Easy Oatmeal Protein Cookies Recipe

IF IT’S THE FIRST TIME YOU TRIED THIS SIMPLE DESSERT PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS COCONUT CARAMEL CAKE RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails