Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)

Why You’ll Love This Recipe

I love this recipe because it transforms a handful of simple ingredients into a dessert that is rich, comforting, and incredibly satisfying. The combination of sticky rice and coconut milk creates a wonderfully chewy texture, while the brown sugar adds a deep caramel flavor that makes every bite irresistible.

I also appreciate that Biko can be made ahead of time and served at room temperature, making it ideal for parties, potlucks, and special occasions. The golden caramel topping adds a beautiful finish that looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups glutinous rice

5 cups full-fat coconut milk, divided

1½ cups water

2½ cups dark brown sugar, divided

½ teaspoon salt

Directions

1. I start by soaking the glutinous rice in water overnight to achieve the perfect sticky texture.
2. After soaking, I drain and rinse the rice thoroughly.
3. I set aside ¾ cup of the coconut milk for the topping.
4. In a large pot, I combine the remaining coconut milk and water and bring the mixture to a gentle boil.
5. I add the soaked rice, reduce the heat to medium, and cook until the rice absorbs most of the liquid, about 6 to 8 minutes.
6. Once the rice is mostly cooked, I reduce the heat to medium-low and stir in 1½ cups of the dark brown sugar along with the salt.
7. I continue cooking for 4 to 7 minutes, stirring constantly until the sugar dissolves completely and the rice becomes thick and sticky.
8. I preheat the oven to 350°F and transfer the rice mixture into a greased 9×13-inch baking dish, spreading it evenly.
9. For the topping, I combine the reserved coconut milk and the remaining 1 cup of brown sugar in a small saucepan.
10. I bring the mixture to a boil and cook until the sugar dissolves and the mixture thickens slightly.
11. After allowing the topping to cool for about 5 minutes, I pour it evenly over the rice mixture.
12. I bake for 60 to 65 minutes until the top becomes golden brown and slightly crisp.
13. Once cooled, I cut the Biko into squares or diamond shapes and serve.

Servings and Timing

• Servings: 20 servings
• Prep Time: 8 hours (overnight soaking)
• Cook Time: 1 hour 20 minutes
• Additional Time: 2 hours cooling
• Total Time: 9 hours 20 minutes

Variations

• I sometimes add jackfruit strips for a fruity twist that pairs beautifully with the coconut flavor.
• For extra richness, I use muscovado sugar instead of dark brown sugar.
• I occasionally sprinkle toasted coconut flakes on top before serving.
• Some days I add a layer of sweet coconut curd for a more traditional Filipino presentation.
• I like garnishing with toasted sesame seeds for a subtle nutty flavor.

storage/reheating

I store leftover Biko in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.

To reheat, I warm individual portions in the microwave for 15 to 20 seconds until soft and slightly warm. If I prefer to serve it at room temperature, I simply remove it from the refrigerator about 30 minutes before serving.

For longer storage, I freeze portions in airtight containers for up to 2 months and thaw them overnight in the refrigerator before reheating.

FAQs

What is Biko?

Biko is a traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar. I enjoy it as a dessert or snack, especially during celebrations and holidays.

Can I use regular rice instead of glutinous rice?

No, I do not recommend using regular rice because it will not create the chewy, sticky texture that makes Biko unique.

Why do I need to soak the rice overnight?

I soak the rice to help it cook evenly and achieve the soft, sticky consistency that is essential for authentic Biko.

Can I make Biko ahead of time?

Yes, I often make Biko a day in advance. The flavors develop beautifully, and it remains delicious when stored properly.

How do I know when the Biko is done baking?

I know it is ready when the topping has turned golden brown and slightly caramelized while the rice layer remains soft and moist.

Conclusion

I love making this Easy Biko Recipe because it captures the comforting flavors of Filipino cuisine with just a few simple ingredients. The combination of chewy glutinous rice, creamy coconut milk, and caramelized brown sugar creates a dessert that is both nostalgic and satisfying. Whether I prepare it for a family gathering, a holiday celebration, or simply to enjoy at home, Biko always brings warmth and sweetness to the table.

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