Biko Recipe (Easy Filipino Sticky Rice Cake)

This easy biko recipe makes a sweet, chewy Filipino sticky rice cake from glutinous rice cooked in coconut milk and dark brown sugar, topped with a rich caramelized latik glaze — just 4 ingredients and one of the most beloved desserts in Filipino cuisine.

When my brother and I were young, we had a Filipino babysitter who made biko for every special occasion. It was her version of birthday cake — the thing that showed up at every celebration and disappeared before anything else on the table. I didn’t know what it was called then. I just knew I needed more of it.

This recipe is my homage to her. It’s sticky, rich, deeply coconutty, and topped with a caramelized latik glaze that is genuinely dangerous to leave unattended on the counter.

Love Filipino-inspired desserts? Also try my Champorado (Filipino Chocolate Rice Pudding).

What Is Biko?

Biko (pronounced bee-koh) is a Filipino rice cake — a type of kakanin, which refers to traditional Filipino sweets and snacks made primarily from glutinous rice and coconut milk. It’s one of the most beloved desserts in the Philippines, served at birthdays, fiestas, holidays, and family gatherings.

The name biko is said to come from the Hokkien Chinese word for sweetened cake-shaped glutinous rice — a nod to the historical Chinese influence on Filipino cuisine. Traditionally, biko is served on a bilao, a round shallow bamboo tray lined with banana leaves that add a subtle floral aroma. It’s meant to be shared with a crowd, not hoarded alone in your kitchen.

Though if you hoard it alone in your kitchen, I completely understand.

Ingredients You’ll Need

(Full measurements are in the recipe card below.)

• Glutinous rice — also called malagkit, sticky rice, or sweet rice. This is non-negotiable — it cannot be substituted with jasmine rice, long-grain rice, or any regular rice. Glutinous rice has a distinct starch composition that gives biko its signature chewy, sticky texture. Find it at any Asian grocery store. Soak it in water overnight for the best texture.
• Coconut milk — use full-fat canned coconut milk, not the carton kind. Shake well before opening. Some traditional recipes use coconut cream for an even richer result — either works.
• Dark brown sugar — the dark molasses content in dark brown sugar is what gives biko its characteristic deep caramel color and flavor. Light brown sugar works but produces a paler, less rich result. Don’t use white sugar — you’ll lose the whole flavor profile.
• Salt — just a pinch, but it’s essential. Salt balances the sweetness and makes every other flavor pop.

How to Make Biko

1. Soak the rice overnight. Place the glutinous rice in a large bowl, cover generously with cold water, and soak for at least 4 hours or preferably overnight. This is what gives biko its chewy texture. Drain and rinse well before cooking.
2. Cook the rice — but not all the way. In a large pot, combine the coconut milk and water and bring to a gentle boil. Add the drained rice and stir to combine. Reduce heat to medium-low and cook, stirring occasionally, until the rice has absorbed most of the liquid and is about 80% cooked — about 15–18 minutes. The grains should be swollen and translucent but still have a slight bite in the center. This is the most important step. Don’t fully cook the rice here — it will finish cooking in the latik and become mushy if you overcook it now.
3. Make the latik glaze. In a separate saucepan over medium heat, combine the reserved coconut milk and dark brown sugar. Stir constantly until the sugar dissolves and the mixture thickens into a deep amber, glossy caramel sauce — about 10–12 minutes. It should coat the back of a spoon.
4. Combine. Pour the latik glaze over the partially cooked rice and fold gently to combine — don’t stir vigorously or you’ll break the grains and end up with paste. Fold until the rice is fully coated and the mixture is sticky and thick.
5. Transfer and bake. Preheat the oven to 350°F. Grease an 8×8-inch baking dish (line with banana leaves if you have them — they add aroma and prevent sticking beautifully). Pour the rice mixture in and spread into an even, compact layer. Reserve a few tablespoons of latik glaze and spread it over the top.
6. Bake for 20–25 minutes until the top is bubbling, darkened, and set. It should look slightly crispy at the edges.
7. Cool completely before slicing. At least 1 hour at room temperature. Biko doesn’t set properly until it’s fully cooled — cutting it warm gives you a sticky mess instead of clean squares. Be patient. It’s worth it.

Stir constantly once you add the sugar in step 3 — the mixture burns quickly at this stage. Don’t walk away. Use a wooden spoon or heat-proof spatula and keep it moving.

Fold, don’t stir. When combining the latik with the rice, fold gently with a spatula using a lifting and folding motion. Aggressive stirring breaks the rice grains and produces a paste-like texture instead of chewy whole grains.

The rice is done in step 2 when it looks translucent, the liquid is mostly absorbed, and a grain pressed between your fingers is soft on the outside but has a tiny firm center. If it’s fully soft all the way through, it’ll turn mushy in the oven.

Variations

1. Ube biko — add ube extract or mashed purple yam during step 4. The biko turns a beautiful purple color and gets an earthy, vanilla-like flavor.
2. Pandan biko — add 2–3 pandan leaves to the coconut milk while cooking the rice, then remove before combining. Adds a distinctive sweet, grassy aroma.
3. Jackfruit biko — fold in ½ cup of sweet jackfruit (langka) during step 4 for a tropical sweetness.
4. Crispy latik topping — instead of (or in addition to) the glaze, make crispy latik curds: simmer coconut cream over medium heat until the liquid evaporates and golden brown curds form. Strain and sprinkle over cooled biko for a crunchy, toasty topping.

Store cooled biko recipe in an airtight container in the refrigerator for up to 4 days. The texture firms up significantly when cold — this is normal. To bring it back to the right chewy consistency, microwave individual pieces for 20–30 seconds, or steam briefly. Biko can also be frozen for up to 1 month — thaw at room temperature and microwave gently to soften before serving

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5 from 3 votes

Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)

This easy biko recipe makes a sweet, chewy Filipino sticky rice cake with coconut milk, dark brown sugar, and a rich latik glaze — just 4 ingredients.

Prep Time20 minutes mins

Cook Time1 hour hr

Soaking Time8 hours hrs

Total Time9 hours hrs 20 minutes mins

Course: Baking

Cuisine: Filipino

Servings: 20 squares

Calories: 232kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 4 cups glutinous rice
• 5 cups full-fat coconut milk divided
• 1 ½ cups water
• 2 ½ cups dark brown sugar divided
• ½ tsp salt

Instructions

• 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.
• 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.
• 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.
• Letting It Set: Preheat oven to 350 degrees F and transfer the sweetened cooked rice mixture to a greased 9×13" baking dish or pan, spreading it out evenly.
• Caramel Topping: 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. 
• 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!

Nutrition

Serving: 1slice | Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Sodium: 74mg | Sugar: 22g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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If you tried this biko recipe, I’d love to hear how it went! Leave a comment and star rating below — and tag me on Instagram @basicswithbails or save it for later on Pinterest using #basicswithbails.