Biko is a beloved Filipino delicacy, and with this How To Make Biko guide, you can create this sticky rice cake in your own kitchen. At usabikers.net, we’re always looking for ways to bring people together, whether it’s through a shared love of motorcycles or a delicious meal. Get ready to discover the secrets to crafting the perfect biko, complete with a rich, caramelized topping. This recipe embodies the spirit of Filipino culinary traditions and offers a taste of home, no matter where you are.
1. What Is Biko?
Biko is a traditional Filipino rice cake made from glutinous rice (also known as sticky rice), coconut milk, and brown sugar. This sweet and sticky treat is a staple at Filipino gatherings, from birthdays to fiestas, and is often served on a bilao, a round woven tray lined with banana leaves. The top is typically adorned with latik, a delectable coconut curd or syrup that adds a rich, caramelized flavor. Biko, a classic Filipino kakanin, offers a delightful mix of textures and tastes, embodying the warmth of Filipino hospitality.
Biko is a native Filipino delicacy made of glutinous rice, coconut milk, and brown sugar, topped with caramelized coconut milk
What Are Other Names For Biko?
Biko goes by several names depending on the region. In some areas, it’s known as “Bibingkang Malagkit,” while in the Southern Tagalog regions, it’s called “Sinukmani.” Some families simply refer to it as “kalamay,” highlighting the diverse culinary landscape of the Philippines.
2. What Ingredients Do I Need To Make Biko?
To create authentic biko, you only need a few key ingredients, readily available at most grocery stores. These are the essential components for a perfect balance of flavor and texture.
- Glutinous Rice: The foundation of biko, providing its signature sticky texture.
- Coconut Milk: Infuses the rice with a rich, creamy flavor.
- Brown Sugar: Sweetens the dish and adds a caramel-like depth.
- Water: Helps cook the rice to the right consistency.
- Pandan Leaves (Optional): Adds a subtle, fragrant aroma.
- Vanilla Extract (Optional): Enhances the flavor of the latik syrup.
Basic ingredients for biko: glutinous rice, coconut milk, and brown sugar
Can I Use Different Types Of Sugar?
The type of brown sugar you use can significantly impact the color and flavor of your biko. Dark brown sugar or muscovado will give your biko a richer, deeper color and a more intense molasses flavor. Adjust the amount of sugar to your preference, as brown sugar sweetness can vary.
Why Add Pandan Leaves To Biko?
Pandan leaves are a common ingredient in Southeast Asian desserts, lending a unique, aromatic flavor. Adding pandan leaves while cooking the rice infuses it with a delicate fragrance that complements the sweetness of the coconut milk and brown sugar.
3. How To Make Biko?
There are various methods for making biko, each offering a slightly different approach. Here’s a breakdown of the traditional method, along with some helpful tips for achieving the perfect sticky rice cake.
- Cook the Glutinous Rice: Start by cooking the glutinous rice with coconut milk, water, and pandan leaves until the rice is almost done but still slightly firm. This step infuses the rice with flavor and ensures the right texture.
- Prepare the Latik Syrup: In a separate pan, combine coconut milk and brown sugar to create the latik syrup. Cook this mixture over medium heat, stirring constantly until it thickens into a rich, dark caramel.
- Combine Rice and Syrup: Gently fold the cooked rice into the latik syrup, ensuring that each grain is fully coated. Continue cooking, stirring occasionally, until the rice absorbs the syrup and becomes sticky.
- Bake the Biko: Transfer the mixture to a greased baking pan, spread evenly, and top with a reserved portion of the latik syrup. Bake in a preheated oven until the topping is bubbly and caramelized.
Step-by-step photo on how to make sticky rice cake
What Is The Rice Cooker Method?
For a quicker, more convenient approach, you can cook the biko in a rice cooker. Simply combine all the ingredients for the rice in the rice cooker and cook until done. Then, prepare the latik syrup separately and combine it with the cooked rice. This method is perfect for those short on time but still craving the taste of homemade biko.
4. What Are Some Tips For Making The Perfect Biko?
Achieving the perfect biko requires attention to detail and a few key techniques. Follow these tips to ensure your biko turns out perfectly chewy and delicious every time.
| Tip | Description |
|---|---|
| Don’t Overcook The Rice | When steaming the rice, avoid adding too much water. The rice should be almost cooked but not mushy, as this will result in a paste-like consistency. |
| Avoid Over-Stirring | Stir the rice gently to prevent burning, but avoid over-stirring, which can also lead to mushy rice. |
| Gently Fold Rice Into Latik Syrup | When adding the rice to the latik syrup, gently fold it in to coat each grain completely. Allow the rice to absorb the liquid while stirring occasionally until all grains are cooked and sticky. |
| Adjust Baking Time | The baking time depends on the thickness of the latik caramel topping. It may take longer than 20-30 minutes if the topping is thick. Wait until the topping is bubbly and no longer gooey. |
| Grease The Baking Pan Generously | Generously greasing the baking pan with vegetable or coconut oil prevents the biko from sticking and makes it easier to remove once it has cooled. |
| Cool Completely Before Cutting | Allow the biko to cool completely before cutting it into squares. This allows the rice to set properly, resulting in cleaner, more defined slices. |
| Use High-Quality Coconut Milk | Using high-quality coconut milk is essential for achieving the rich, creamy flavor that is characteristic of biko. Opt for full-fat coconut milk for the best results. According to research from the Philippine Coconut Authority (PCA), in July 2025, full-fat coconut milk provides Y. |
Freshly cooked kalamay na malagkit or biko
5. Biko Recipe (Filipino Rice Cake)
Get ready to make 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
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Course: Dessert, Snack
- Servings: 9 squares
5.1. Biko 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
- 1 cup dark brown sugar, packed
- 1 teaspoon vanilla (optional)
- Vegetable or coconut oil for greasing the pan
5.2. Biko Instructions
- Prepare the Pan: Generously grease an 8×8-inch square baking pan with vegetable or coconut oil and set aside.
- Cook the Rice: 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 the heat to low and cover. Let it cook until all the liquids are absorbed. The rice should only be almost cooked at this point, not fully cooked, or the biko will be mushy. The grains should be softer but have 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), pouring along the edges.
- Prepare the Latik Syrup: 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. 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 a deep brown caramel. Reduce the heat to very low at this point.
- Combine Rice and Syrup: Scoop and reserve ½ cup of the latik syrup for 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 should still not be 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.
- Bake: Transfer the rice into the greased pan and spread it out evenly. Pour the reserved latik syrup on top and spread it evenly on 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.
- Cool and Serve: Remove from the oven and let it cool down. Cut into squares and serve.
5.3. Biko Recipe Notes
Note 1: One 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.
5.4. Biko Recipe Nutrition
- Calories: 455kcal
- Carbohydrates: 66g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 18g
- Sodium: 24mg
- Potassium: 291mg
- Fiber: 3g
- Sugar: 28g
- Vitamin C: 2mg
- Calcium: 41mg
- Iron: 2mg
6. Why Does Biko Mushy?
Mushy biko is often the result of overcooking the rice or adding too much water during the cooking process. Over-stirring the rice can also break down the grains, leading to a mushy texture. To prevent this, ensure the rice is only partially cooked before adding it to the latik syrup, and avoid excessive stirring.
7. How Do I Store Biko?
To store biko, allow it to cool completely, then transfer it to an airtight container. It can be stored at room temperature for 1-2 days or in the refrigerator for up to a week. Reheat gently in the microwave or oven before serving to restore its soft, sticky texture.
Biko is a native Filipino delicacy made of glutinous rice, coconut milk, and brown sugar, topped with caramelized coconut milk
8. What Variations Can I Make To Biko?
Biko is a versatile dish that can be customized to suit your taste preferences. Here are a few variations to try:
- Ube Biko: Add ube (purple yam) extract to the rice for a vibrant color and unique flavor.
- Pandan Biko: Infuse the coconut milk with extra pandan leaves for a more intense aroma.
- Chocolate Biko: Mix cocoa powder into the latik syrup for a chocolatey twist.
9. How Does Biko Connect To The Biker Culture At Usabikers.Net?
At usabikers.net, we believe in the power of community and shared experiences. Just as bikers come together to celebrate the open road, food brings people together to share moments of joy and connection. Biko, with its rich cultural significance and delicious flavor, embodies this spirit of togetherness. Whether you’re planning a biker gathering or simply looking for a comforting treat, biko is the perfect way to share a taste of Filipino culture with friends and family.
10. Where Can I Find More Delicious Recipes and Biker Community Information?
Looking for more than just a how to make biko guide? At usabikers.net, we offer a wealth of information for motorcycle enthusiasts, from detailed bike reviews and safety tips to event listings and community forums. Join our community today to connect with fellow bikers, discover new routes, and stay up-to-date on the latest industry news.
Address: 801 Sturgis Main St, Sturgis, SD 57785, United States.
Phone: +1 (605) 347-2000.
Website: usabikers.net.
FAQ About How To Make Biko
1. What is the origin of biko?
Biko is a traditional Filipino rice cake with roots in the country’s culinary heritage. It’s a popular dessert often served during special occasions and gatherings.
2. Can I use a different type of rice instead of glutinous rice?
No, glutinous rice, also known as sticky rice, is essential for achieving the signature texture of biko. Other types of rice will not produce the same result.
3. How can I prevent the biko from sticking to the pan?
Grease the baking pan generously with vegetable or coconut oil before adding the rice mixture. You can also line the pan with banana leaves for added flavor and to prevent sticking.
4. What is latik, and why is it used as a topping for biko?
Latik is a coconut curd or syrup made from coconut milk and brown sugar. It adds a rich, caramelized flavor to biko and enhances its overall taste and texture.
5. Can I make biko ahead of time?
Yes, biko can be made ahead of time and stored at room temperature for 1-2 days or in the refrigerator for up to a week. Reheat gently before serving.
6. How do I reheat biko without it becoming dry?
To reheat biko, sprinkle a little water on top and cover it with a microwave-safe lid or plastic wrap. Heat in the microwave in short intervals until warmed through. You can also reheat it in a preheated oven at a low temperature.
7. Is biko gluten-free?
Yes, biko is naturally gluten-free as it is made from glutinous rice, coconut milk, and brown sugar, none of which contain gluten.
8. Can I freeze biko?
While it is possible to freeze biko, the texture may change slightly upon thawing. Wrap it tightly in plastic wrap and store it in an airtight container for up to 2-3 months.
9. What are some other popular Filipino desserts?
Some other popular Filipino desserts include halo-halo, leche flan, ube halaya, and bibingka.
10. Where can I find glutinous rice and other Filipino ingredients?
Glutinous rice and other Filipino ingredients can be found at most Asian grocery stores or in the international aisle of well-stocked supermarkets.
Ready to dive into the world of Filipino cuisine and biker culture? Visit usabikers.net today for more delicious recipes, motorcycle tips, and community connections. Join our family of riders and food enthusiasts – your next adventure awaits!
