Name: Biko - Filipino Sticky Rice Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Filipino
Ingredients: 2 cups glutinous rice; 2 1/2 cups water; 2 cups coconut milk; 1 cup packed brown sugar; 1/2 teaspoon salt

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Biko is a Filipino sticky rice cake that’s rich, comforting, and gloriously caramelized on top. I make it regularly for family gatherings because it’s simple to scale and always disappears fast. If you like rice desserts and want to compare starches, you can read about how rice compares to noodles for broader context.

Why Make This Recipe

Deep, caramel-coconut flavor that feels indulgent but uses pantry ingredients.
Great for celebrations, potlucks, or a cozy weekend treat.
Makes ahead easily and reheats well — perfect for meal prep.
Uses naturally gluten-free ingredients (choose coconut products without additives).
Personal note: I love how the sweet coconut topping and slightly chewy rice contrast — it reminds me of holiday meals growing up.

Recipe Overview

Prep time: 15 minutes active (plus 30 minutes optional soaking)
Cook time: 40–50 minutes total (rice + coconut-sugar finish)
Total time: 1 hour–1 hour 20 minutes (with soaking)
Servings: 8 (9×9-inch pan)
Difficulty: Medium — mostly hands-on stirring to achieve the right texture
Method: Cook glutinous rice, fold in sweetened coconut mixture, simmer until thick, then top with a brown-sugar coconut glaze or latik (coconut curds).

My Experience Making This Recipe

I tested this version multiple times to balance chewiness and sweetness without burning the coconut sugar. The biggest discovery was that cooking the rice first, then finishing it with coconut and sugar in a heavy pan, gives the best glossy, non-gritty texture. Using a wide, heavy-bottom pan made stirring easier and prevented scorching.

How to Make Biko

Start by rinsing 2 cups glutinous (sweet) rice and soaking 30 minutes if time allows; drain. Cook with 2 1/2 cups water (bring to boil, reduce to low, cover, simmer 18–20 minutes) until water is absorbed. Meanwhile, heat 2 cups coconut milk with 1 cup packed brown sugar and 1/2 teaspoon salt in a saucepan over medium-low until sugar dissolves. Fold the cooked rice into the coconut-sugar mix and simmer on low, stirring often, until a glossy, thick porridge forms (8–12 minutes). Transfer to an 8×8 or 9×9-inch greased pan, press smooth, then spoon a topping of thickened coconut cream and brown sugar or prepared latik over the top.

Equipment notes: use a heavy-bottomed saucepan to avoid hot spots and a wooden spatula to stir without scratching.

Expert Tips for Success

Rinse and optionally soak glutinous rice for 30 minutes to reduce cooking time and improve chewiness.
Use a heavy-bottom pan or Dutch oven to prevent burning when you finish the rice with coconut and sugar.
Keep heat low during the final simmer (gentle bubbling, roughly 175–185°F) and stir frequently to get a glossy, non-grainy finish.
If you’re making latik (browned coconut curds), reduce 1 can coconut cream over medium-low for 20–30 minutes until solids brown; watch closely to avoid burning. Also see a practical stovetop rice approach in this stovetop rice guide.
For easy cleanup and even slicing, line the pan with parchment and press the biko while still warm.

How to Serve Biko

Cut into small squares (2-inch pieces) and serve warm or at room temperature.
Top with latik (toasted coconut curds) or a spoon of toasted sesame for contrast.
Pair with hot brewed coffee or Filipino salabat (ginger tea) to balance sweetness.
Great for birthdays, potlucks, or as a weekend dessert with family.

Storage and Reheating Guide

Refrigerator: cool completely, cover tightly with plastic wrap or store in an airtight container for up to 4 days.
Freezer: cut into portions, wrap individually in plastic and freeze in a freezer-safe bag for up to 2 months; thaw overnight in the fridge.
Reheating: warm single servings in the microwave for 30–60 seconds (cover loosely) or steam gently for 5–8 minutes to restore chewiness. For larger portions, reheat in a 325°F oven covered with foil for 10–15 minutes. For tips on handling rice-based leftovers, this rice storage guide is a helpful reference.

Recipe Variations

Coconut-latík Biko: top with traditional latik made from reduced coconut cream for authentic texture.
Brown sugar substitutes: use half panela or muscovado for deeper molasses notes.
Vegan/Allergen note: recipe is naturally dairy-free; ensure brown sugar is bone-char-free if strictly vegan.
Savory twist: press biko into a mold and serve small cubes with savory condiments for a contrast — inspired by other one-pot rice dishes like this one-pot rice skillet approach.
For a fusion savory-sweet version, top with reduced soy-butter glaze and toasted shallots; see ideas from hearty rice casseroles like meat-and-rice casseroles.

Nutritional Highlights

Glutinous rice provides concentrated carbohydrates and energy — good for sharing at gatherings.
Coconut milk adds medium-chain triglycerides (MCTs) and a rich source of flavor, but it’s calorie-dense; portion accordingly.
Allergen note: contains coconut (a tree nut allergen by some definitions) and brown sugar — gluten-free when ingredients are certified. Aim for 1–2 small squares per person as a sensible portion.

Troubleshooting Common Issues

Sticky but too wet: simmer longer uncovered on low to evaporate excess moisture while stirring to prevent sticking.
Grainy or dry finish: likely overheated sugar; reduce heat and add 1–2 tablespoons warm coconut milk, then stir until silky.
Burnt bottom: immediately move to a clean pan and gently scrape the good portion off; next time use lower heat and a heavy-bottom pan.

Frequently Asked Questions

Q: Can I use regular long-grain rice instead of glutinous rice?
A: Regular long-grain rice won’t give the same sticky, cohesive texture. If you must substitute, use short-grain rice and reduce water slightly, but results will be less chewy and may separate when pressed.

Q: What is latik and do I have to make it?
A: Latik are toasted curds formed when coconut milk is reduced and solids brown; they add a toasty texture and authentic flavor. You can skip it and use a brown sugar glaze, but latik gives a traditional finish.

Q: Can I make biko ahead for a party?
A: Yes — you can bake and cool it the day before, store covered in the fridge, and bring to room temperature or warm gently before serving. For travel, keep in a rigid container to avoid smearing the topping.

Q: How do I avoid the topping becoming too runny?
A: Cook the topping to a thick, syrupy consistency (coat the back of a spoon). If it’s too thin, simmer longer on low; if it thickens too much, add a splash of coconut milk to loosen slightly.

Conclusion

For another tested, step-by-step version and photos, I also recommend this dependable Foxy Folksy Biko recipe which complements the techniques described here.