• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foxy Folksy logo

  • ALL Recipes
    • COOKING + BAKING TIPS
  • RECIPE by Category
    • By Course/Meal:
      • Appetizers
      • Bread
      • Breakfast Ideas
      • Dessert + Sweets
      • Salad Recipes
      • Soup Recipes
      • Drinks
    • By Main Ingredient:
      • Beef Recipes
      • Chicken + Poultry
      • Pork Recipes
      • Fish + Seafood Recipes
      • Pasta + Noodle Recipes
      • Vegetable Recipes
    • By Cuisine:
      • Asian Dishes
      • Meditteranean/ Mid. Eastern
  • Filipino Dishes
  • ABOUT
    • About the Recipes
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • ALL RECIPES
  • BY COURSE/MEAL:
    • Appetizers
    • Bread
    • Breakfast Ideas
    • Dessert + Sweets
    • Side Dishes
    • Soup Recipes
    • Sandwiches/Light Meals
    • Drinks
    • Sauces and Condiments
  • BY MAIN INGREDIENT:
    • Beef Recipes
    • Chicken + Poultry Recipes
    • Fish + Seafood Recipes
    • Pork Recipes
    • Pasta + Noodle Recipes
    • Rice and Grains Recipes
    • Fruits Recipes
    • Vegetable Recipes
  • BY CUISINE:
    • Asian Dishes
    • Mediterranean/Middle Eastern
    • Italian
  • FILIPINO RECIPES
  • ABOUT
    • About the Recipes
    • Contact
×
Home > Filipino Recipes

Biko Recipe (Filipino Sticky Rice Cake)

BY :Bebs | Published: 05/11/ 2020 | Updated:08/28/ 2020 | 217 Comments

RECIPE VIDEO PRINT
4.94 from 116 votes
Share Pin It Email

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.
Biko, a Filipino sticky rice cake with latik syrup topping

  • What is Biko?
  • What do you need to make Biko Kalamay?
  • How to make Biko?
  • Printable Recipe
  • Biko Recipe (Filipino Rice Cake)

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.

3 basic ingredients for biko: glutinous rice, coconut milk, brown sugar

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.

malagkit na kalamay or biko served on a plate

 

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.

step-by-step photo on how to make sticky rice cake

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.

freshly cooked kalamay na malagkit

Printable Recipe

Print Review

Biko Recipe (Filipino Rice Cake)

4.94 from 116 votes
Get this easy Biko recipe, a Filipino rice cake made from glutinous rice cooked in coconut milk and brown sugar topped with caramelized coconut milk.
Prep Time: 5 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 5 minutes mins
Course :Dessert, Snack
Servings =9 squares
Print Recipe Rate this Recipe

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 oil
    Generously 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 leaves
    In 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 vanilla
    While 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

NOTE 1 - 1 can of coconut milk is usually 400 ml, so you need 2 cans for this recipe. Take 1 cup for cooking the rice and the rest (550ml) for the latik syrup.

Nutrition

Calories: 455kcalCarbohydrates: 66gProtein: 5gFat: 20gSaturated Fat: 18gSodium: 24mgPotassium: 291mgFiber: 3gSugar: 28gVitamin C: 2mgCalcium: 41mgIron: 2mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

Biko, a rice cake, is a native Filipino delicacy where glutinous rice is cooked with coconut milk and brown sugar then topped with caramelized coconut milk. | www.foxyfolksy.com

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.

More Filipino Recipes

  • Lumpiang hubad in a serving plate being drizzled with the rich, nutty lumpia sauce.
    Lumpiang Hubad
  • Chicharon bulaklak on a serving plate with spiced vinegar dipping sauce.
    Chicharon Bulaklak
  • Suam na Mais
  • Siopao Tostado in half with chicken asado and hard-boiled egg filling.
    Toasted Siopao

Latest Recipes

Chicharon bulaklak on a serving plate with spiced vinegar dipping sauce.

Chicharon Bulaklak

Suam na Mais

Chili oil in jars with dried chilis on the side.

How to make Chili Oil

Siopao Tostado in half with chicken asado and hard-boiled egg filling.

Toasted Siopao

A glass of cucumber juice served over ice.

Cucumber Juice

Whole lechon manok or roasted chicken on a serving plate.

Lechon Manok

Kalamay hati or Glutinous rice flour cake with muscovado.

Kalamay Hati

Thai Tom Yum soup in a serving bowl with shrimp garnished with cilantro.

Shrimp Tom Yum (Tom Yum Goong)

Reader Interactions

Comments

    4.94 from 116 votes (43 ratings without comment)

    What do you think? Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe




  1. Sam says

    August 08, 2024 at 3:19 am

    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!

    Reply
    • Bebs says

      September 06, 2024 at 11:13 pm

      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.

      Reply
  2. Anne hardy says

    July 05, 2024 at 2:31 am

    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.

    Reply
    • Bebs says

      September 04, 2024 at 3:46 pm

      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.

      Reply
  3. Vivian says

    June 29, 2024 at 2:06 pm

    5 stars
    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

    Reply
    • Bebs says

      July 10, 2024 at 6:05 pm

      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.😘

      Reply
  4. ST says

    June 10, 2024 at 5:01 am

    Can you use pandan extract? If so, how much? Will fully cooking the grains in a rice cooker be acceptable?

    Reply
    • Bebs says

      June 16, 2024 at 10:26 pm

      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.

      Reply
  5. Joh says

    May 23, 2024 at 9:38 am

    Your recipe are always hit on!!! Love to follow all your recipe. Thanks for sharing.

    Reply
    • Bebs says

      September 04, 2024 at 4:29 pm

      Thank you for your lovely comment, Joh!

      Reply
  6. Christine says

    March 21, 2024 at 8:09 am

    5 stars
    I love Biko ! My grandfather use to make this twice a year and always looked forward to this .

    Reply
    • Bebs says

      September 04, 2024 at 1:25 pm

      Hope you like this as much as your grandfather's, Christine.

      Reply
  7. Tami Fox Sherman says

    February 05, 2024 at 9:54 am

    5 stars
    Delicious! I also used coconut sugar.

    Reply
  8. M H says

    January 14, 2024 at 6:06 pm

    Can I use rice cooker in cooking the glutinous rice?

    Reply
    • Bebs says

      September 06, 2024 at 11:19 pm

      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.

      Reply
  9. Odette Skinner says

    December 31, 2023 at 6:32 am

    4 stars
    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?

    Reply
    • Bebs says

      September 04, 2024 at 2:44 pm

      Hi Odette, it most probably from the coconut cream, maybe you cooked it a bit too long too so it rendered coconut oil already.

      Reply
  10. Gina says

    December 27, 2023 at 8:41 am

    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! ☺️

    Reply
    • Bebs says

      September 06, 2024 at 11:18 pm

      Great to hear that you like it, Gina.

      Reply
  11. Mimosa Mey says

    November 26, 2023 at 1:40 am

    5 stars
    The sweetness and consistency were just right. My family finished Biko in one sitting ☺️

    Reply
  12. Eve Santiago says

    November 24, 2023 at 12:22 am

    5 stars
    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.

    Reply
  13. Aurora Lozada says

    November 21, 2023 at 10:49 pm

    Can I make the Biko the day before store in the fridge and bake it the day I want to serve it

    Reply
    • Bebs says

      December 17, 2023 at 2:01 pm

      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.

      Reply
  14. Anacleta Milani says

    October 25, 2023 at 12:37 am

    4 stars
    I almost make the same,going to try the Carmel version ‼️ We call this Kakanen 😋🤙😇

    Reply
  15. Yuu says

    June 04, 2023 at 4:36 am

    5 stars
    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.

    Reply
  16. Rose0612 says

    May 29, 2023 at 5:41 am

    5 stars
    Is it okay po ba without the pandan leaves or may marecommend po ba kayo na alternative for that? Thank you ☺️

    Reply
    • Bebs says

      June 03, 2023 at 2:17 am

      You can skip it if wala ka on hand...it only adds a nice aroma to it.

      Reply
  17. Ernie zanabi says

    May 13, 2023 at 6:43 am

    Thank you much for the Biko recipe.

    Reply
  18. MnQ says

    May 09, 2023 at 8:11 pm

    5 stars
    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.

    Reply
  19. Kristen says

    March 18, 2023 at 10:14 pm

    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.

    Reply
    • Bebs says

      September 07, 2024 at 12:47 am

      You can just skip it, Kristen.

      Reply
  20. Sheila says

    March 07, 2023 at 1:28 pm

    4 stars
    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?

    Reply
    • Bebs says

      March 26, 2023 at 12:42 am

      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?

      Reply
      • Mimosa says

        November 26, 2023 at 1:49 am

        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).

        Reply
  21. olivia says

    January 30, 2023 at 8:21 pm

    5 stars
    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?

    Reply
  22. Joash says

    January 23, 2023 at 11:45 pm

    5 stars
    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.

    Reply
  23. Vilma says

    January 16, 2023 at 10:52 am

    5 stars
    Love all your recipes esp the Biko recipe! Thank you for sharing! Love it!!

    Reply
  24. Benjamina Schaaf says

    January 10, 2023 at 10:54 pm

    5 stars
    Thanks for great recipes

    Reply
« Older Comments

Primary Sidebar

Author photo

Good food does not have to be expensive or difficult to make. With our recipes, you can make budget-friendly and restaurant-worthy dishes in no time!

Learn more→

  • Chili oil in jars with dried chilis on the side.
    How to make Chili Oil
  • A glass of cucumber juice served over ice.
    Cucumber Juice
  • Whole lechon manok or roasted chicken on a serving plate.
    Lechon Manok
  • Kalamay hati or Glutinous rice flour cake with muscovado.
    Kalamay Hati

Subscribe

Ebook
Receive new posts directly delivered to your inbox As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription
  • Easy Garlic Mushroom and Baby Potatoes by Foxy Folky
    Pan Roasted Garlic Mushroom and Baby Potatoes

  • Hamondo Recipe
    Easy Pork Hamonado Recipe using Pork Belly

  • Phalaenopsis Orchid Care
    How to take care of orchids?

  • Chop Suey served in a plate.
    Easy Chop Suey Recipe

  • How to make Tapioca Pearls by Foxy Folksy
    How to make Black Tapioca Pearls for Bubble Tea (Milk Tea)

  • Baby Back Ribs in Oven | Foxy Folksy
    Fall-off-the-bone Baby Back Ribs in Oven

Footer

  • Spanish Bread showing the buttery sugar filling.
    Filipino Spanish Bread Recipe
  • Try this Chicken Sotanghon Soup. A tasty and immune-boosting Filipino chicken soup with slippy cellophane noodles. | www.foxyfolksy.com
    Chicken Sotanghon Soup
  • Yummy Coffee Jelly
    Coffee Jelly
  • Pichi Pichi Recipe
  • Homemade Japanese Cheesecake | Foxy Folksy
    Japanese Cheesecake
  • Cheesy Cauliflower
    Cauliflower Mac and Cheese

Footer

↑ back to top

FEATURE ICONS

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2014 - 2025 Foxy Folksy All Rights Reserved

HOME | ABOUT | CONTACT | RECIPE INDEX

PRIVACY POLICY| DISCLOSURE|COPYRIGHT POLICY

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.