Description
Sweet, sticky, and topped with luscious coconut caramel syrup, this Easy Biko Recipe is a comforting Filipino dessert that brings the flavor of tradition to your kitchen. Made with glutinous rice, coconut milk, and brown sugar, it’s perfect for celebrations or a cozy homemade treat.
Ingredients
Scale
For the Sticky Rice:
- 2 cups glutinous rice (sticky rice), washed and drained
- 1 cup canned coconut milk
- 1 cup water
- 2 pieces pandan leaves (optional, for added aroma)
For the Latik Syrup:
- 2 cups canned coconut milk
- 1 cup dark brown sugar (or muscovado sugar for richer flavor)
- 1 teaspoon vanilla extract (optional)
For Assembly:
- Coconut or vegetable oil (for greasing pan)
- Optional toppings: Toasted coconut flakes
Instructions
- Cook the Rice:
In a large pot, combine 1 cup coconut milk, 1 cup water, and pandan leaves.
Add glutinous rice and bring to a gentle boil.
Lower heat, cover, and simmer until liquid is absorbed. Rice should be soft but not fully cooked.
(Add 1/4 cup water if needed to prevent burning.) - Prepare the Latik Syrup:
In a separate pan, combine 2 cups coconut milk, 1 cup brown sugar, and vanilla.
Cook over medium heat, stirring continuously.
Simmer until the syrup thickens and darkens, about 10–15 minutes.
Reserve 1/2 cup of syrup for topping. - Combine Rice and Syrup:
Remove pandan leaves from rice.
Gently fold the cooked rice into the remaining syrup in the pan.
Mix until fully combined and sticky, without mashing the grains. - Assemble and Bake:
Grease an 8×8-inch baking pan with oil.
Spread the rice mixture evenly into the pan.
Pour reserved syrup over the top and spread evenly.
Bake at 350°F (180°C) for 20–30 minutes, until top is bubbly and caramelized.
Let cool before slicing into squares.
Notes
- Use muscovado sugar for deeper caramel flavor.
- Coconut cream can be used in place of coconut milk for a richer finish.
- Let Biko rest before slicing to ensure clean, firm pieces.
- Add toasted coconut flakes on top for texture and visual appeal.
- Skip the oven for a stovetop-only version—just simmer longer to reduce moisture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Simmering + Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 12 squares
- Calories: ~240
- Sugar: ~15g
- Sodium: ~20mg
- Fat: ~9g
- Saturated Fat: ~8g
- Unsaturated Fat: ~1g
- Trans Fat: 0g
- Carbohydrates: ~38g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: 0mg
Keywords: biko recipe, filipino sticky rice cake, easy biko dessert, coconut rice cake, latik topping, glutinous rice dessert, traditional filipino food, rice cake with coconut milk, biko with brown sugar, filipino kakanin recipe