Get that perfect sticky chewiness all the time with this easy Biko recipe. Topped with delicious coconut caramel sauce or latik that will make you want for more.
What is Biko?
Biko (pronounced bee-koh), a rice cake, is a native Filipino delicacy or 'kakanin' where glutinous rice is cooked with coconut milk and brown sugar then topped Latik. The latik can be either in curd form or syrup. Traditionally, biko is served on a bilao, a round wooden bamboo tray, lined with coconut-oiled banana leaves, and is a popular dessert for every special occasion like birthdays, reunions and fiestas.
It is well-loved throughout the country and known different names. Bibingkang malagkit is one and it is Sinukmani to the Southern Tagalog regions. We grew up calling it simply kalamay.
What do you need to make Biko Kalamay?
You will need only 4 basic ingredients to make this delicacy: glutinous rice, coconut milk, water, and brown sugar. You can either top it with latik curds or latik syrup, that is made by combining coconut and brown sugar.
The color of your biko will depend mainly on the brown sugar used. If you are trying to get that rich brown color then use a really dark brown sugar or muscovado. Brown sugar also varies in sweetness so you might have to adjust according to your preference.
Adding pandan leaves while cooking the rice will give it nice aroma and flavor. I also added a bit of vanilla extract to the latik syrup to make it extra delicious. Believe me, it is spoon-licking good, I could eat it on its own.
How to make Biko?
I found that there are several ways to cook it. The most common way is by cooking the glutinous rice first like you do regular rice. Then it will be added to the coconut caramel later.
There is also another way that an old friend taught me. He simply put the ingredients for the biko together in a rice cooker and that is it. Practical if you do not have time and just want a quick snack.
For this recipe I went with the more traditional way. But instead of just boiling the sticky rice in water, I boiled it in coconut milk with water and pandan leaves so it can absorb the flavors right from the beginning.
Here are some tips to make a perfectly chewy biko with perfect latik topping
Making this sticky rice cake is really very easy. But one simple mistake and it can turn mushy or uncooked.
- When you steam the rice make sure that you do not add too much water. It is not supposed to be completely cooked at this point. Doing so may result in the grains to break when cooked later which will give you a paste-like consistency instead of chewy whole grains.
- It is fine to give it a stir or two in the first part of cooking the rice to prevent the bottom from burning. However, avoid over stirring because, again, it will result in mushy rice.
- When the rice is added to the latik syrup, gently fold the rice to coat them completely. Let the rice absorb the liquid while stirring from time to time. Do this until all grains are cooked and have expanded and very sticky.
- The length of time to bake the biko depends on how thick the latik caramel topping is, it might take more than 20-30 minutes if it is a thick layer. Just wait that it turns bubbly and no longer gooey.
Printable Recipe
Biko Recipe (Filipino Rice Cake)
Ingredients
TO COOK RICE
- 2 cups glutinous rice - washed and drained
- 1 cup canned coconut milk
- 1 cup water
- 2 pieces pandan leaves
LATIK SYRUP
- 2 cups canned coconut milk - SEE NOTE 1
- 1 cup dark brown sugar, packed
- 1 teaspoon vanilla (optional)
- vegetable or coconut oil - for greasing the pan
Instructions
- vegetable or coconut oilGenerously grease an 8x8-inch square baking pan and set aside.
- 2 cups glutinous rice, 1 cup canned coconut milk, 1 cup water, 2 pieces pandan leavesIn a large pot over medium heat, mix 1 cup coconut milk and 1 cup water. Add the glutinous rice and pandan leaves. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point, not fully cook or the biko will be mushy. They should be softer but has not fully expanded and it is ok to see some grains are still "chalky" at the center. If it is too undercooked, you can add a bit more water (start with ¼ cup) pour along the edges.
- 2 cups canned coconut milk, 1 cup dark brown sugar, packed, 1 teaspoon vanillaWhile waiting, prepare the latik syrup by combining the 2 cups coconut milk and 1 cup dark brown sugar in a large pan. You can add the vanilla extract if desired. (I do). Cook over medium heat while constantly stirring. Cook it until the liquid is reduced into a thick syrup, the color should also have darkened into deep brown caramel. Reduce the heat to very low at this point.
- Scoop and reserve ½ cup of the latik syrup for the topping later. Add the cooked rice (without the pandan leaves) to the pan with the remaining latik syrup. Gently fold the sticky rice and the syrup until completely coated. Cook while stirring occasionally, until the rice completely absorbs the syrup, but it shold still be not mushy. The individual grains should still be visible and it is ok to see some of the grains having a bit of white parts at this point as it will continue to cook and expand in the oven.
- Transfer the rice into the greased pan and spread out evenly. Pour the reserved latik syrup on spread evenly on top of the rice. Bake in a preheated oven at 350°F/180°C for 20-30 minutes or until the latik is reduced and becomes bubbly.
- Remove from oven and let it cool down. Cut into squares and serve.
Notes
Nutrition
This biko recipe was originally published on August 2016. Updated on May 2020 to include new photos and recipe video and improve the recipe itself.
Sam says
I’m late to this recipe! But planning on trying it for next week! I will be doubling into a 9x13 pan - but when you say 2 pieces (or will it be 4 for double?) of pandan leaves - is that whole leaves? Or what sort of measurement sized pieces! It’s very new to me this style of cooking! But I want it to be right! Thank you!
Bebs says
Hi Sam, no worries. I used whole pandan leaves, you can use 2-3 pieces of it for your plan, does not have to be exact. It is really just for the aroma, and is actually optional.
Anne hardy says
I followed the recipe and my rice is crunchy. I used the correct ratio of coconut milk and water to rice and allowed it to cook with a covered top until liquid gone. I already added it to the caramel. Anything I can do to save it? It’s been in the oven for 15 minutes and is still really crunchy.
Bebs says
Hi Anne, at that point it will be difficult but you could try to add more water. It could be that your rice needs more water to rise. Normally this is when the rice is older. If you plan to do it again, try to check the rice after cooking it in coconut milk and water (Step2). If the rice is still "crunchy" but there is no longer liquid visible then pour a bit more water around the edges (start with 1/4 cup. It should be cooked but still firm, not soggy or soft but no crunch when you bite. Only then can you proceed to next step.
Vivian says
Hey,
This is soooooo good! Just a question, is it possible that the conversion to metric ist kinda wonky? For example, US customary says "1 cup of Coconut Milk" which becomes "2 cans (about 800 ml) in metric. But according to Google, 1 cup (American) = 240 ml. Same for the water. Could you give me a hint? I ended up using the cups measurements and putting everything into google for conversion because I was really unsure about the metric ones.
Cheers,
Vivian
Bebs says
Hi Vivian, yes I am going through the recipes because, I am not sure how, the app seems to mess up the conversions in some of them. Thanks you for the heads-up still.😘
ST says
Can you use pandan extract? If so, how much? Will fully cooking the grains in a rice cooker be acceptable?
Bebs says
You can use about 1 teaspoon pandan extract. The problem with cooking it fully is that it might turn mushy when you cook it further in latik syrup later-on. Cook it just a bit al dente so it can still absorb the latik syrup.
Joh says
Your recipe are always hit on!!! Love to follow all your recipe. Thanks for sharing.
Bebs says
Thank you for your lovely comment, Joh!
Christine says
I love Biko ! My grandfather use to make this twice a year and always looked forward to this .
Bebs says
Hope you like this as much as your grandfather's, Christine.
Tami Fox Sherman says
Delicious! I also used coconut sugar.
M H says
Can I use rice cooker in cooking the glutinous rice?
Bebs says
Sure you can, just check it from time to time to see if you do not have to mix so the bottom won't stick.
Odette Skinner says
I love it coz it ain’t too sweet. I just have one concern and maybe you can help me where I did wrong. I accidentally used a mixture of coconut cream and coconut milk and while I was mixing the latik and the rice, I can see a lot of oil. Snd now in the bottom of my aluminum pan has oil in it. Where did I go wrong?
Bebs says
Hi Odette, it most probably from the coconut cream, maybe you cooked it a bit too long too so it rendered coconut oil already.
Gina says
Made this the first time for a Christmas potluck and it was a hit! Its “makunat” and not too sweet, just the way everybody wanted! Thank you! ☺️
Bebs says
Great to hear that you like it, Gina.
Mimosa Mey says
The sweetness and consistency were just right. My family finished Biko in one sitting ☺️
Eve Santiago says
I think the recipe is great! The taste is there but I will make some modifications my next batch. Definitely using dark brown sugar, cook Latik longer, use more latik sauce on top and maybe even add a little more sugar for extra sweetness, and use quality coconut milk (mine must’ve been in the cabinet for too long- solidified and super oily). Overall, the taste sure brought my husband back to his childhood and helped us remember how Lola’s tasted.
Aurora Lozada says
Can I make the Biko the day before store in the fridge and bake it the day I want to serve it
Bebs says
I am not a big fan of refrigerating cooked rice, because it tends to dry up and harden but if covered properly and only overnight, I think it should be fine.
Anacleta Milani says
I almost make the same,going to try the Carmel version ‼️ We call this Kakanen 😋🤙😇
Yuu says
I always follow your recipes and try to make use of what I can access here in Germany. Thank you. I grew up in the Philippines and it takes me back home to make kakanin.
Rose0612 says
Is it okay po ba without the pandan leaves or may marecommend po ba kayo na alternative for that? Thank you ☺️
Bebs says
You can skip it if wala ka on hand...it only adds a nice aroma to it.
Ernie zanabi says
Thank you much for the Biko recipe.
MnQ says
Everytime I crave for biko, this is my go to recipe. So yummy. Baked on 180deg for 35minutes and it's perfect 😀 I tried regular raw sugar and didn't like the result so had to remake it again with the dark brown sugar. Patience in cooking the latik is a must.
Kristen says
If I can't get pandan leaves, can I leave them out or do you suggest a substitute? I live in the country and the nearest Asian market is 2 hours away.
Bebs says
You can just skip it, Kristen.
Sheila says
I was so excited to give this a try because it reminds me of my childhood! While it was delicious I must have done something wrong because it wasn’t solid enough once I cut into it. It sort of collapsed. Also, the Latik took forever to caramelize and it must have been because I only had regular brown sugar, not dark. Also I wonder if i didn’t allow the rice to absorb enough liquid before adding to the latik or once it was folded in. I think if you could add the estimated time per step?
Bebs says
Hi Shiela, it could be a different factor and not just the timing. Maybe the rice used didn't absorb the water well and maybe you can try to use lesser water next time. It should not be fully cooked so it can absorb more liquid when you add the latik syrup. Did you read the tips also?
Mimosa says
You may try anis grains. You sprinkle them with the coconut milk while it’s boiling. Puede mo rin isama sa pagsaing ng malagkit.
Base on my experience, nagtatalo yung aroma ng pandan at gata. Kaya mas gusto ko ang anis grains (I haven’t tried star anis yet).
olivia says
my mom always made this growing up i was craving it and i thought it was pretty obscure but i just searched filipino sweet rice and this is it. we called it kunkanin (sp?) when i was a kid.
but i dont remember my mom ever buying a glutinous rice for this she always used calrose rice, which is the rice we ate with every meal pretty much, does it make much of a difference?
Joash says
Tried it the second time. The first time was a bit bland. I only have light brown sugar so I added a bit more of it and more time boiling the latik. Baked in the oven for 25mins then top heat broiler for 3mins. It taste perfect the second time around! Will definitely make more of this in the next few days.
Vilma says
Love all your recipes esp the Biko recipe! Thank you for sharing! Love it!!
Benjamina Schaaf says
Thanks for great recipes