📝 About This Recipe
Biko is a beloved Filipino kakanin (rice cake) that embodies the warmth of island hospitality, featuring glutinous rice slow-cooked in rich coconut milk and dark brown sugar. This version is topped with a generous layer of 'Latik'—luscious, toasted coconut milk curds—and a decadent caramel glaze that sinks into every grain. It is a perfect balance of chewy texture, nutty aroma, and deep molasses sweetness that defines traditional Filipino celebrations.
🥗 Ingredients
The Sticky Rice Base
- 2 cups Glutinous Rice (Malagkit) (rinsed thoroughly until water runs clear)
- 1 1/2 cups Water (for initial rice par-boiling)
- 1 piece Pandan Leaf (tied in a knot for aroma)
- 1/2 teaspoon Salt (to balance the sweetness)
The Coconut Caramel Sauce
- 2 cups Coconut Milk (full-fat canned or fresh)
- 1 1/2 cups Dark Brown Sugar (packed; muscovado sugar works best for deep color)
- 1/2 cup Coconut Cream (thickest part from the top of the can)
- 1 teaspoon Vanilla Extract
The Latik Topping (Coconut Curds)
- 1 cup Coconut Cream (pure coconut cream for the best yield)
Equipment & Prep
- 2 large pieces Banana Leaves (wilted over an open flame to soften; for lining the pan)
- 1 tablespoon Coconut Oil (for greasing the leaves)
👨🍳 Instructions
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1
Start by preparing the Latik: Pour 1 cup of coconut cream into a small saucepan over medium heat. Bring to a boil, then lower the heat to a simmer, stirring occasionally until the liquid evaporates and the solids separate from the oil.
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2
Continue frying the solids in their own oil, stirring constantly, until they turn a beautiful golden brown. Drain the golden curds (Latik) from the oil and set aside. Reserve the coconut oil for greasing.
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3
Combine the rinsed glutinous rice, 1 1/2 cups water, and the knotted pandan leaf in a rice cooker or a heavy-bottomed pot. Cook until the rice is about 80% done (slightly firm in the center). Remove the pandan leaf and set rice aside.
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4
In a large, wide non-stick pan (or a traditional wok/kawali) over medium heat, combine the 2 cups of coconut milk and the dark brown sugar.
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5
Stir the sugar and coconut milk mixture constantly until the sugar dissolves and the liquid starts to bubble and thicken slightly, about 8-10 minutes.
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6
Lower the heat and add the par-cooked rice into the coconut-sugar mixture. Add the salt and vanilla extract.
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7
This is the 'workout' phase: Stir the rice continuously using a sturdy wooden spoon. You want the rice to absorb the coconut mixture slowly.
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8
Continue stirring for about 15-20 minutes over low heat until the mixture becomes very thick, heavy, and starts to pull away from the sides of the pan. The rice should look glossy and fully cooked.
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9
While the rice is finishing, prepare your baking dish (9x9 inch) by lining it with the wilted banana leaves. Lightly brush the leaves with the reserved coconut oil from the Latik.
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10
Transfer the cooked sticky rice into the prepared pan. Use a greased spatula or a piece of banana leaf to press the rice down firmly and smooth out the top.
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11
Optional Caramel Topping: If you prefer a gooey top, simmer an extra 1/2 cup coconut cream and 1/2 cup brown sugar until thick, then pour over the flattened rice.
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12
Sprinkle the golden Latik curds evenly over the top of the Biko.
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13
Allow the Biko to cool completely at room temperature for at least 1 hour. This is crucial as it allows the rice to set, making it easier to slice into clean squares or diamonds.
💡 Chef's Tips
Use high-quality Thai glutinous rice for the best 'chew' and texture. Don't rush the Latik; if the heat is too high, the coconut curds will taste bitter instead of nutty. Always wilt your banana leaves over a stove flame for a few seconds; this makes them pliable and releases their aromatic oils which flavor the Biko. If the rice feels too dry before it is fully translucent, add a splash more coconut milk and continue stirring over low heat. To get clean slices, grease your knife with a little bit of coconut oil before cutting.
🍽️ Serving Suggestions
Serve alongside a hot cup of 'Tsokolate Eh' (Filipino thick hot chocolate) for a traditional afternoon snack. Pair with a slice of salty Queso de Bola (Edam cheese) to contrast the deep sweetness. Enjoy with a side of fresh ripe mangoes to add a bright, acidic lift to the rich coconut flavors. Serve warm or at room temperature; it’s best enjoyed on the day it is made.