I’ve made biko many times for family gatherings and weeknight cravings — its caramelized coconut topping and chewy glutinous rice are instantly comforting. This version keeps things traditional but straightforward, so you can make a glossy, not-too-sweet biko even if it’s your first time with sticky rice. For a comparable step-by-step write-up I often cross-check technique with a detailed biko recipe I trust when I need measurements doubled for a crowd.
Why Make This Recipe
- Deep, caramel sweetness from brown sugar and coconut gives a dessert that feels rich without layers of buttercream.
- Gluten-free and naturally dairy-free when made with coconut milk, so it suits many diets.
- It’s a make-ahead dessert that slices and transports well for potlucks and holidays.
- Uses pantry-stable ingredients (glutinous rice, coconut milk, brown sugar) for convenience.
- Personal note: I love how the toasted coconut aroma fills the kitchen while the topping simmers — it always draws people into the kitchen.
Recipe Overview
Prep time: 15 minutes (plus 30–40 minutes soaking time for rice)
Cook time: 45–60 minutes (30–40 minutes for rice, 15–20 minutes for coconut caramel)
Total time: 1 hour 15 minutes–1 hour 30 minutes (including soak)
Servings: 8–10 squares
Difficulty: Easy–Medium — the process is simple but benefits from patient cooking and constant stirring for the caramel.
Method: Soak and steam or cook glutinous rice, fold in coconut milk and sugar, press into a pan, then simmer a sweet coconut-brown sugar "latik" or syrup to spread on top.
You’ll also find helpful comparisons with other rice dishes if you like exploring rice techniques, such as this easy rice recipe collection that highlights timing and texture choices.
My Experience Making This Recipe
I tested this biko several times to balance chewiness and sweetness; early attempts were either too dry or had a grainy caramel. Adjusting coconut milk ratios and using medium heat for the topping gave the shiny, spreadable karamels I wanted. I also learned that gently pressing the rice into the pan while still warm gives cleaner slices.
How to Make Biko (Filipino Sticky Rice Cake)
Start by rinsing 2 cups of glutinous (sweet) rice until water runs clear, then soak in cold water for 30–40 minutes. Steam the drained rice for 30–40 minutes (or cook with a 1:1.1 rice-to-water ratio in a heavy pot), then fold in 1 can (13.5 oz) of coconut milk and 1/2 cup brown sugar while the rice is hot. Press the rice into a greased 9×13-inch pan and set aside.
For the topping, simmer 1 cup brown sugar with 1/2 cup coconut milk and a pinch of salt over medium-low heat for 12–15 minutes, stirring frequently until thick and glossy at about 220–225°F (use an instant-read thermometer). Spread the caramel evenly over the rice, then broil briefly (optional) to caramelize the top — watch closely for 1–2 minutes. Let cool for at least 30 minutes before slicing.
Expert Tips for Success
- Use true glutinous (sweet) rice — regular short-grain rice won’t give the same sticky, cohesive texture. A heavy-bottomed pot or rice steamer prevents hot spots.
- Soak the rice 30–40 minutes; this hydrates grains so they steam evenly and become chewy without being mushy.
- Cook the topping over medium-low heat and stir constantly once it begins to thicken — sugar can burn quickly and gives a bitter taste. A silicone or wooden spatula helps scrape the bottom clean.
- For a shinier, firmer topping, cook to 220–225°F; for a softer spread, remove a few degrees earlier. An instant-read thermometer is a worthwhile investment.
- If you want browned latik bits (toasted coconut curds), cook additional coconut milk down slowly until solids form and brown lightly — sprinkle these on top for texture.
You can also compare layering and baking approaches with other layered rice dishes like this butter chicken rice technique guide to adapt oven finishing methods.
How to Serve Biko (Filipino Sticky Rice Cake)
- Serve warm or at room temperature in neat squares, garnished with toasted coconut flakes or latik crumbs for contrast.
- Pair with hot coffee or black tea to cut the sweetness at brunch or merienda.
- For a party, serve small squares with toothpicks on a platter — it’s easy for guests to grab.
- Try pairing with savory dishes for balance; I often offer small bites of bold-flavored mains alongside biko at family dinners, similar to how layered rice casseroles are served in casual spreads like chicken and rice casseroles.
Storage and Reheating Guide
Refrigerator: Store slices in an airtight container for up to 3–4 days. Press a piece of parchment between layers to prevent sticking.
Freezer: Wrap individual squares tightly in plastic wrap and place in a freezer bag for up to 2 months; thaw in the fridge overnight.
Reheat: For best texture, warm in a 325°F oven covered with foil for 8–12 minutes until heated through. For single servings, microwave for 30–60 seconds covered with a damp paper towel to retain moisture. Avoid overheating or the rice will toughen.
Recipe Variations
- Vegan / Dairy-free: Traditional biko is already dairy-free if you use coconut milk; ensure any toppings are free of butter.
- Less sweet: Reduce brown sugar in the rice to 1/3 cup and in the topping to 3/4 cup; balance flavor by tasting the topping as it cooks.
- Coconut-latÃk topping: Instead of making a syrup, cook coconut milk slowly until solids separate and brown; these caramelized curds add crunch.
- Add-ins: Stir 1/2 cup toasted coconut or chopped roasted peanuts into the cooked rice layer for texture; for a pandan aroma, steep a pandan leaf in the coconut milk while heating and remove before mixing.
If you enjoy exploring different rice textures for soups and sweets, recipes such as wild rice soups can offer inspiration for complementary menu items.
Nutritional Highlights
- Biko is carbohydrate-dense — expect a filling dessert (plan for 1–2 squares per person).
- Coconut milk adds medium-chain triglyceride fats and a creamy mouthfeel; it’s a source of calories and saturated fat, so enjoy in moderation.
- Allergen note: This recipe is gluten-free but not nut-free if you add nuts; it contains coconut (a tree nut by USDA classification for labeling purposes). Adjust portions if you’re watching sugar intake.
Troubleshooting Common Issues
- Topping burned or bitter: Reduce heat immediately, discard if charred, and start again. Use medium-low heat and constant stirring.
- Rice too hard or undercooked: Check your rice-to-water ratio or steaming time; pre-soak longer (45 minutes) and steam 5–10 minutes more if needed, testing for a chewy but tender bite.
- Topping too runny: Continue simmering to reduce until it reaches about 220°F or coats the back of a spoon; cool slightly before spreading so it sets.
Frequently Asked Questions
Q: Can I cook glutinous rice in a rice cooker instead of steaming?
A: Yes — use a 1:1.1 rice-to-water ratio (slightly less water than regular rice) and the regular rice setting. Let rice rest with the lid closed for 10 minutes after cooking before folding in coconut milk to avoid excess moisture.
Q: What is the best way to get a shiny, non-grainy caramel topping?
A: Use fine brown sugar and dissolve it fully in warm coconut milk before simmering. Maintain medium-low heat and stir constantly; an instant-read thermometer helps you hit the 220–225°F range where caramel becomes glossy and spreadable without graininess.
Q: Can I make biko ahead for a party?
A: Yes. Make it a day ahead, refrigerate, and bring to room temperature before serving, or reheat briefly in a 325°F oven covered with foil. If freezing, thaw overnight in the fridge then reheat.
Q: Is there a gluten-free or vegan version?
A: Traditional biko is naturally gluten-free and can be vegan when using plant-based coconut milk and no dairy toppings. Confirm that any added ingredients (like candied toppings) are also gluten-free.
Conclusion
For a classic, tested reference and an alternate method to compare, I recommend checking this thorough Foxy Folksy biko recipe, which offers clear measurements and variations that complement the tips here.
Biko (Filipino Sticky Rice Cake)
- Total Time: 75 minutes
- Yield: 8–10 squares
- Diet: Gluten-Free
Description
A traditional Filipino dessert made with glutinous rice, coconut milk, and brown sugar, featuring a sweet caramelized topping.
Ingredients
- 2 cups glutinous rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup brown sugar (for rice)
- 1 cup brown sugar (for topping)
- 1/2 cup coconut milk (for topping)
- Pinch of salt
Instructions
- Rinse the glutinous rice until the water runs clear, then soak in cold water for 30–40 minutes.
- Steam the drained rice for 30–40 minutes or cook it in a heavy pot with a 1:1.1 rice-to-water ratio.
- While the rice is hot, fold in the coconut milk and 1/2 cup of brown sugar.
- Press the rice mixture into a greased 9×13-inch pan and set aside.
- In a saucepan, simmer 1 cup of brown sugar with 1/2 cup of coconut milk and a pinch of salt over medium-low heat for 12–15 minutes, stirring frequently.
- Spread the caramel topping over the rice and broil briefly, watching closely to caramelize the top (1–2 minutes).
- Let cool for at least 30 minutes before slicing into squares.
Notes
For a shinier topping, cook the caramel to 220–225°F. Adjust sugar levels to taste for a less sweet version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino