Biko made of glutinous rice, coconut milk, and brown sugar is the ultimate snack or dessert. This classic Filipino rice is deliciously sweet, creamy, chewy, and gluten-free!
There are a couple of ways to make biko, otherwise known as sinukmani in the Northern region. One method is steaming the glutinous rice until partially cooked and then finishing it in a coconut milk-brown sugar syrup.
The second method is cooking the sweet rice straight in the coconut mixture. Although this results in a richer flavor as the rice absorbs more coconut milk during cooking, I find that it lacks the chewy texture characteristic of a good kakanin.
Ingredients
- Glutinous rice- the white sweet rice variety is traditionally used, but feel free to swap it with black or purple sweet rice for a more festive color
- Brown sugar- if you want a deeper caramel color, use dark brown sugar. You can also use muscovado or panutsa for a more authentic flavor.
- Coconut milk- to finish off the sweet rice; adds a creamy taste
- Coconut cream- to make the latik
- Water- the ratio is1 ยฝ cup of water to 2 cups of rice which yields a dry and partially cooked texture
- Salt-a small amount balances the richness and creaminess of the rice cake.
Cooking steps
This Filipino rice delicacy involves three steps which, albeit simple, require a bit of sweat and attention as the rice needs constant stirring when finishing off in the sweetened coconut mixture to prevent it from burning or sticking to the bottom of the pan.
- Make the Latik-remember to save the extracted coconut oil and use it to grease the pan and rice cake
- Steam the rice until partially cooked- to add aroma, add a few strips of pandan leaves when cooking the rice in the water.
- Cook the steamed sweet rice in sweetened coconut milk- where the bulk of the work comes in. Do not leave the biko mixture unattended lest it burns. To make stirring more manageable and minimize sticking, use a wide non-stick pan and a silicone spoon if you have one. The process will take about an hour; the rice cake is done when it's very sticky and pulls away from the pan's sides.
Biko or Bibingkang Malagkit
I have a bibingka malagkit recipe with very similar ingredients and procedures. One of the regular questions I get from readers is, what is the difference between the two?
If I am mistaken here, please feel free to chime in below in the comments, but from my understanding, bibingkang malagkit is another version of biko, which is topped with thickened coconut milk-brown sugar syrup instead of coconut curds as in this recipe.
Serving suggestions
Once cooked, biko is packed on a woven bamboo tray (bilao) or in a tin pan. It's sliced into serving portions and topped with latik. It's traditionally enjoyed as a midday snack or after-meal dessert with coffee, soft drinks, or samalamig.
Storage and reheating instructions
- Biko contains coconut milk and should not be left at room temperature for more than 2 hours due to the risk of spoilage.
- Cover leftovers tightly with cling wrap or store in a container with a lid and refrigerate for up to 3 days or freeze for up to 2 months.
- The rice will have a harder texture when cold. Reheat in the microwave at 20 to 30-second intervals until warmed through. If frozen, thaw completely before reheating.
Quick tip!
Do not brush the sticky rice cake with the coconut oil if refrigerating for future use as the oil will harden into a white film in the cold. Brush when ready to serve.
Ingredients
- 1 cup coconut cream (kakang gata)
- 3 cups coconut milk
- 2 cups glutinous rice
- 1 ยฝ cups water
- 1 cup dark brown sugar
- ยฝ teaspoon salt
Equipment
- 8 x 5-inch rectangular pan
Instructions
- In a pan over medium heat, add the coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of theย pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown.ย Using a fine-mesh sieve or colander, drain latik. Reserve oil.
- Grease bottom and sides of the baking dish with coconut oil. Set aside.
- Wash glutinous rice a few times or until water runs almost clear. Drain well.
- In a thick bottom pot, combine rice and water. Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains.
- Inย a wide non-stick skillet over medium heat, combine coconut milk, brown sugar, and salt. Stir until blended and bring to a boil.
- Lower heat and continue to cook until slightly reduced and thickened.
- Add rice, gently stirring toย evenly distribute. Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.ย
- Spoon biko into the prepared baking dish and pat down with a lightly greased spatula to even out.
- Lightly brush top with coconut oil, cut into portions, and top with latik.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Celia says
Hi Lalaine
Thank you for this. It is so yummy. I also used less sugar but mine turned more brown than the picture which is what I am used to.
I also want to try your Bibinkang Malagkit. This has also been a mainstay when I was growing up. I wish you can publish it or include in your available recipes online
All the best
Celia
Lalaine Manalo says
Thanks, Celia! I am glad you enjoyed it ๐
Leo says
The same way we cook "Sinukmani" in Marinduque but without Latik.
Lalaine says
Yes, biko and sinukmani are the same ๐
Claire says
Good for how many person will this make? I need 21 pieces(square shape)
Lalaine Manalo says
Hi Claire,
This recipe makes about 12 servings. Just double and you should have enough ๐
Mary says
This is my favorite food blog for Filipino cuisine! Every recipe on here is always a hit! Iโve made your cassava cakes, egg pies, and suman. Tonight I am trying this too! I hope you continue to add recipes! Thank you so much for sharing your recipes!
Lalaine Manalo says
Aww, thank you so much, Mary! I am glad you find the recipes useful.
Tammy Johnson says
Dear Lalaine
I have been trying to find the recipe for biko
that my mother used to make and thanks to you I have finally found it. Thank you so much.
My mom passed in 1991 and my father passed in 1956. He was from Papanga. You have made me a very happy woman.
Tammy Johnson
Lalaine Manalo says
Thank you for your comment, Tammy. You touched my heart. Mom's cooking is always the best and I am glad this biko brought back found memories for you. Have a blessed day!
Louise says
I think the recipe is too sweet. I made this just now, with 1/4 cup less sugar. Super yum! Thank you for the recipe!
Lalaine says
I am glad you were able to modify it according to your personal taste. Thanks, Louise, for the feedback ๐
Jessica says
Hi.i will be doing. This recipe for the first time for a family reunion....i was wondering what the topping was made of. Or can i add some crunch to it? Thank you
Lalaine Manalo says
Hello Jessica,
The topping is made of coconut cream. It's cooked until the oil renders and the curds turn golden brown. You can maybe add desiccated coconut. Just lightly toast in a dry skillet to give them a nutty aroma.
Diana Guillen says
I cooked this dish this afternoon. I had a little less rice than the recipe required. It came out more like kalamay! But it was still delicious, at least for me and my toddler. ๐ I think the latik made it a winner. Thanks for sharing this recipe. ๐
Lalaine says
You're welcome, Diana, I am glad you enjoyed it ๐
serio says
hi , can i ask what brand of canned gata do you use in making kalamay or when ur making latik?
Lalaine says
Hello Serio,
I usually use the Chaokah or Aroy-D brand.
Jonas says
Thanks a lot! Actually my biko didn't end up the best way, and I didn't expect anything else cause I couldn't get sticky rice here. But still, it's delicious. And also I haven't got enough latik. But still, in the Czech Republic, what could I expect. Fortunately I'm going to the Philippines in less than two weeks. I just wanted to make something filipino here because I just fell in love with that country ๐ Salamat po Lalaine ๐ God bless!
Zeny says
Haven tried it yet . Am sure it is delicious . Will post comment. Thanks Lalaine
Lalaine says
Thanks, Zeny. I would love to hear your feedback ๐
marcelina says
This pregnant mama will be making this with in the next couple days! Such a nostalgic comfort food and Soooooo YUMMY. ๐
Lalaine says
Hello Marcelina
Nice to hear from you again. When is the baby due?
Anza says
This recipe is amazing, I'm actually using it for a school project on Filipino foods! Thanks a TON!!
Lalaine says
Thanks, Anza. Good luck with the school project ๐
Elena Olasiman-Custodio says
Great!!! very useful for a Mom like me. God bless
Lalaine says
Thanks, Elena ๐
Mel says
Dear Lalaine,
I made your Biko w/ latik recipe last night for New Year's and use banana leaves instead of baking dish. My family loved it! Thank you!
Lalaine says
You're welcome, Mel ๐ I am happy that you are finding my recipe site useful.
Dina says
sounds yummy!
Lalaine says
Thanks, Dina. ๐