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Biko Recipe (Filipino Rice Cake)

Biko (pronounced bee-koh), 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.  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.  Biko is a native Filipino delicacy where glutinous rice is cooked with coconut milk and brown sugar then topped with caramelized coconut milk. | I found that there are several ways to cook this sticky rice treat, one is by cooking the glutinous rice first before adding the coconut milk syrup. But I opted to chose another method, wherein the rice is cooked in the coconut milk and brown sugar. I believe that, in this way, the flavor is much more incorporated in the rice as it absorbs the flavors as it cooks. The color of your biko will depend mainly on the brown sugar used, so 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, I would suggest to start with half a cup first and go on from there.

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

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5 from 6 votes

Biko Recipe (Filipino Rice Cake)

Get this easy Biko recipe, a rice cake Filipino delicacy, from glutinous rice cooked in coconut milk and brown sugar topped with caramelized coconut milk.
Print Rate
Course: Dessert,Snack
Cuisine: Asian,Filipino
Servings: 10 squares
Calories: 159kcal
Author: Bebs
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes


  • 2 cups glutinous rice - - washed and drained
  • 2 cans (about 28 fl oz) coconut milk
  • 2 cups water
  • 3/4 - 1 cup dark brown sugar
  • 1 teaspoon vanilla - (optional)
  • 1/4 cup dark brown sugar
  • vegetable or coconut oil - - for greasing the pan


  • Generously grease a baking pan and set aside.
  • In a large pot over medium heat, mix together the 3 cups coconut milk and water. Add the sticky rice and bring to a boil. Once it starts to boil lower the heat to medium-low and let it simmer, stirring constantly to keep rice from burning. Add more water in ½ cup increments if rice mixture is drying before rice is cooked.
  • When rice mixture begins to thicken, add 3/4 - 1 cup brown sugar and stir until sugar is dissolved and fully incorporated. Continue to cook, stirring regularly, until mixture is very thick and sticky. Biko is ready when it is already very difficult to stir and it pulls away from the pan.
  • Pour the rice into the greased pan. Spread out evenly and bake in a preheated oven at 350°F/180°C for 15-20 minutes.
  • While waiting, prepare the coconut caramel topping by combining the rest of coconut milk and 1/4 cup sugar in a saucepan and cook over medium heat while constantly stirring until the liquid thickens and is reduced to almost half.
  • Take the rice out of the oven and spread the caramel topping evenly over the rice and bake for another 15 minutes or until caramel is browned.
  • Remove from oven and let it cool down before serving.
Nutrition Facts
Biko Recipe (Filipino Rice Cake)
Amount Per Serving
Calories 159
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Potassium 35mg 1%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 5g
Protein 2g 4%
Calcium 1%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


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. |

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. |


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 28 Comments

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  1. Absolutely delish 😋. My mother used to make a similar dish but uses cornmeal instead of rice.
    I love this, no heartburn with this. Thanks.

  2. Thank you. This opened a whole new world to me.
    My mind started going thru the different flavors I could add.
    Such as Chocolate, Banana, Rum, so on and on.

  3. I glad I found this recipe but I tweaked it a little bit. I used pandan flavor and added a drop of green food coloring and used white sugar instead of brown.

  4. Hi Bebs, I just found your site and I’m so thankful I did! I’ve perused your recipes and they look so good. I’ve already made the Champorado and the Pork B-BQue. Both winners by the way! They are very close to how I remember them as a child in Manila. Growing up in Canada, my Mom and Grandma always made these dishes for us so we wouldn’t forget our culture and finding your site and your recipes just brought back fond childhood memories.Biko is one of my alltime favourites so this recipe is next to be done 🙂 Based on the 2 recipes I’ve already tried, yours are the closest tasting to how my family cooked. Thanks very much for sharing.
    Cheers from Canada 🙂

  5. We are making all Filipino foods for Christmas this year, and my husband is super excited that I found this recipe. His mom is from the Philippines and it was something she used to make.

    What brand or type of rice do you recommend for this since they usually arent marked as “glutinous” at the markets. Nishiki sushi rice is our staple rice – will this work or should I look for something like a thai sweet rice?

    1. Hi Kristin, sushi rice gets sticky when cooked but not as sticky as glutinous rice. Personally, I haven’t used Thai sweet rice but I looked it up and it seems to be the right kind. It should be long grained and milky white in color. I wish you all the best for your All-Filipino Christmas!

  6. Hi Bebs,

    I’ve been cooking kutsinta many times but I couldn’t find the good recipe that I want. I tried your recipe and I found out it’s chewy and yummy. Thank you so much for sharing

  7. These look delicious! Can’t wait to make these for my kids. By the way, what size pan did you use for this? 9×13?

  8. I’m glad I found this site& can’t wait to try the recipes! I love Filipino desserts, I don’t get to eat them very often unless I go to a Filipino party or when I’m in SanDiego where there are abundant restaurants that sell them. I live in Kansas & filipino restaurants are not common! My Mom usef to make many of these desserts but now my parents retired in the Philippines. I can’t wait to try these recipes & satisfy my sweet tooth. I want to make leche flan for my husband since it’s his favorite! He’s a small town man from Kansas who now loves Filipino food! Salamat for all the wonderful recipes!

    1. Hi Eidy, glad you like the site and I hope you enjoy the recipes. I will be updating the leche flan recipe really soon to share a secret I learned for a smoother leche flan with a video too. It will be out in some days, do wait for it! 🙂

  9. I’m glad i ran into this site. Iba talaga ang mga lutong Pinoy at mga kakanin pa. Only in the Philippines lang talaga. I copied and pasted them all and then printed them and include them on my compilations of Pinoy Recipes.

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