Biko Filipino Sweet Rice Cake with Latik Topping has sticky-sweet and topped with indulgently rich coconut milk Latik. This dessert is a staple at celebrations in the Philippines, beloved for its deliciously chewy texture and sweet, nutty flavor.

The keys to incredible Biko are finding high-quality glutinous rice and taking the time to cook it until perfectly tender. Topped with golden Latik and served alongside coffee, this treat offers a sublime sweetness like no other.

Join me as we unlock the secrets to making this iconic Filipino dessert. We’ll cover everything from essential ingredients to step-by-step instructions for success. Let’s get cooking.

Ingredients and Equipment

Great Biko starts with quality components. Here’s what you’ll need:

Essential Rice

Glutinous rice – Also called sticky rice, it provides Biko’s uniquely chewy texture. Don’t substitute regular rice.

Aromatics

Coconut milk – Adds rich, creamy flavor. Use full fat for the best texture.
Brown sugar – Dark brown sugar is traditional. It contributes deep molasses notes.
Salt – A pinch enhances the flavors.

Toppings

Latik – Caramelized coconut milk gives crunchy texture and nutty taste.
Shredded coconut – For extra coconut flavor and visual appeal.

Basic Equipment

Rice cooker or pot to cook rice
Baking pan – For setting the Biko mixture
Spoon for stirring and pressing
Knife to slice coconut
Stovetop and pan for making Latik

A muscovado sugar mold can form perfect blocks of Biko easily but isn’t essential.

Biko Filipino Sweet Rice Cake with Latik Topping

Follow these steps for supremely delicious Biko:

Cook the Rice

Rinse glutinous rice and soak 30 mins to 2 hours. This expands and softens grains.
Drain then transfer soaked rice to a pot or rice cooker. Add water and coconut milk.
Cook rice until extremely tender and sticky. Stir occasionally to prevent sticking.

Make the Latik

Slowly simmer coconut milk in a pan, stirring constantly. Cook until oil separates and starts browning.
Continue cooking until milk solids are deeply golden brown and crispy.
Set aside caramelized solids to top the Biko.

Finish the Biko

Combine hot cooked rice, brown sugar, and salt in a mixing bowl.
Press rice firmly into a greased pan. Top with shredded coconut.
Pour over reserved Latik, coating the coconut topping evenly.
Let cool completely before slicing. Biko will firm up as it sets.

Allow Proper Setting Time

Biko needs several hours to chill and become sliceable.
Cover and refrigerate overnight for clean cuts and stability when serving.

Serving Suggestions

Biko is best enjoyed with:

Brewed coffee – The nutty dessert pairs perfectly with bold coffee.
Tea – For a lighter accompaniment, chilled tea is refreshing.
Leche flan – Biko and crème caramel make an amazing duo!
Ice cream – A scoop of ube or coconut ice cream takes it over the top.

You can also get creative and use Biko in recipes like:

Trifle layered with fruits and whipped cream
Crumbled on top of panna cotta
Incorporated into an ube cheesecake

FAQs About Biko Filipino Sweet Rice Cake

What is the difference between biko and Sinukmani?

The main difference between biko and sinukmani is the type of rice used. Biko is made with sticky glutinous rice, while sinukmani uses regular non-glutinous rice.

Does biko need to be refrigerated?

Biko does not need to be refrigerated. The sticky rice and coconut milk allow it to stay fresh at room temperature for several days. Refrigeration can actually cause the texture to harden.

Is kalamay and biko the same?

Kalamay and biko are not the same. Kalamay refers to a class of Philippine desserts made with coconut milk and sugar. Biko is a specific type of kalamay that is made with sticky glutinous rice and coconut milk. Other kalamays may use sago, jackfruit, ube, or other ingredients instead of rice.

Conclusion: Biko Filipino Sweet Rice Cake

The keys to incredible Biko are using glutinous rice, cooking it until super tender, and topping with luscious Latik. Letting the rice cake fully chill allows clean slicing. Serve it with coffee for pure Filipino comfort!

Some other fabulous Filipino desserts to try making are leche flan, puto, and cassava cake. Biko is the perfect introduction to the wonderful world of Filipino sweets. I hope you enjoy this recipe for a treasured classic! Let me know if you have any other questions.

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Biko Filipino Sweet Rice Cake with Latik Topping

Cuisine Filipino

Category Rice Recipes

Persons

Serving Size

1 cup

Prep Time

10 minutes

Cook Time

30 minutes

Wait Time

20 minutes

Total Time

40 minutes

Ingredients

For the Biko (Sweet Rice Cake):
Glutinous rice: 2 cups uncooked glutinous rice (also called sweet rice or sticky rice)
Coconut milk: 1 (13.5 oz) can coconut milk
Water: ¾ cup to 1 cup water (depending on desired texture)
Brown sugar: ½ cup to 1 cup packed dark brown sugar (adjust to your sweetness preference)
Salt: ½ teaspoon salt
For the Latik Topping (Optional):
Coconut milk: 1 (13.5 oz) can coconut milk
Palm sugar (or brown sugar): ½ cup palm sugar (or packed dark brown sugar)
Other Optional Ingredients:
Banana leaves (for lining the baking dish, can be substituted with parchment paper)
Vanilla extract (for a touch of vanilla flavor)
Pandan leaves (tied into a knot, for added aroma)
Toasted sesame seeds (for garnish)

Instructions

Prepare the Latik (Optional): If making the latik topping, you can start by making this first. In a small saucepan, combine the coconut milk for the latik (13.5 oz can) with the palm sugar (or brown sugar) over medium heat. Stir constantly until the sugar dissolves and the mixture thickens and starts to reduce. This can take 15-20 minutes, and the latik will turn a deep caramel color. Be careful not to burn it. Once thickened to a syrup consistency, remove from heat and set aside.
Prepare the Biko: Wash the glutinous rice thoroughly in cold water until the water runs clear. Drain the rice well.
Lining the Baking Dish (Optional): If using banana leaves, soften them by soaking them in warm water for 10 minutes. Cut the banana leaves to a size slightly larger than your baking dish. Line the bottom and sides of your baking dish with the banana leaves (pressing gently to adhere), leaving some overhang for easy removal later. Alternatively, you can use parchment paper liners cut to size.
Cooking the Rice: In a large pot or Dutch oven, combine the washed glutinous rice, coconut milk for the rice cake (13.5 oz can), water, brown sugar, and salt. You can add a splash of vanilla extract (optional) for a touch of vanilla flavor, and a pandan leaf tied into a knot (optional) for added aroma. Bring the mixture to a boil over medium heat.
Reduce Heat and Simmer: Once boiling, reduce heat to low, cover the pot, and simmer the rice mixture for 20-25 minutes, or until most of the liquid is absorbed and the rice is almost cooked through.
Stir and Scrape (Optional): For a smoother texture, you can gently stir the rice occasionally during the simmering process, scraping down the sides of the pot to prevent sticking. However, be careful not to overmix as it can make the biko mushy.
Transfer to Baking Dish: Once the rice is almost cooked and most of the liquid is absorbed, transfer the rice mixture to your prepared baking dish. Spread the rice evenly in the dish.
Bake (Optional): While preheating is not always necessary, you can preheat your oven to 350°F (175°C) for a few minutes. Bake the biko for 10-15 minutes, or until the top becomes slightly golden brown and a thin caramelized layer forms on the surface.
Serve: Remove the biko from the oven (if baking) and let it cool slightly before serving. You can serve the biko warm or at room temperature.
Top with Latik (Optional): Drizzle the prepared latik sauce over the biko before serving. The latik will add a rich caramel flavor and a textural contrast.

Notes

Latik Topping: The latik topping is optional, but it adds a delicious caramelized coconut flavor and textural contrast to the biko. You can adjust the amount of palm sugar (or brown sugar) to your desired sweetness level.
Banana Leaves vs. Parchment Paper: Banana leaves add a subtle banana flavor and a nice aesthetic touch to Biko, but parchment paper is a perfectly acceptable substitute if you don't have them.
Water Adjustment: The amount of water needed may vary slightly depending on the type of glutinous rice you use and your desired texture. Start with ¾ cup of water and add a little more if the rice seems too dry after soaking.
Sweetness: Adjust the amount of brown sugar to your preference. The traditional Biko can be quite sweet, so start with ½ cup and taste the rice mixture before adding more.
Leftovers: Leftover Biko can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The texture may be slightly less sticky upon reheating.

Amount Per Serving: 1 cup
Calories		400-550
% Daily Value*
Total Fat 15-25g		23.1%
	Saturated Fat 10-15g	50%
	Trans Fat 0g
Cholesterol Negligible		0%
Sodium 40-60mg		1.7%
Total Carbohydrate 60-70g		20%
	Dietary Fiber 1-2g	4%
	Sugars 30-50g
Protein 5-7g

Vitamin A Moderate		Vitamin C Low
Calcium 5-10%		Iron 5-10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vietnamese food recipe

https://iscleecam.edu.vn/biko-filipino-sweet-rice-cake/

Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me