Biko

What is Biko?

Biko is a traditional Filipino rice cake (kakanin) made with glutinous rice, coconut milk, and muscovado or brown sugar. It is soft and chewy with a rich, caramel-like sweetness. The coconut milk adds a slightly nutty, creamy flavor.

It's topped with latik curds—crispy golden-brown bits formed by simmering coconut milk until the oil separates. These add a crunchy texture and extra coconut flavor.

Some versions use latik syrup, a thick coconut caramel sauce made by reducing coconut milk with dark sugar. While some drizzle it over Biko, it’s more commonly used on Bibingkang Malagkit and other sticky rice cakes.

Biko is also known as sinukmani or inkiwar in other parts of the Philippines. It’s often served in a bilao (a round woven tray) and enjoyed as a snack, a special treat, or just because!

Notes and substitutions

• Glutinous rice: This is also known as malagkit, sweet rice, or sticky rice. This type of rice becomes soft, chewy, and sticky when cooked. Despite its name, it doesn’t contain gluten or sugar.
• Coconut milk: Fresh is best, but I usually use canned since it’s easier to find. You can also use coconut cream (kakang gata) for a thicker consistency.
• Panutsa: This is a type of unrefined sugar made by boiling sugarcane juice until it thickens and hardens into discs or blocks. It gives Biko a deep caramel flavor and golden-brown color. You can substitute it with dark brown sugar or muscovado sugar.
• Anise seeds: These are small, oval seeds with a sweet, licorice-like taste. Not everyone likes the flavor, but I enjoy it because it adds a warm, fragrant touch. You can also use ginger, vanilla extract, or pandan extract if you want a hint of extra flavor or aroma.

How to make this recipe

Step 1: Cook the rice

In a pot, rinse 2 cups of glutinous rice to wash away excess starch. Add 1 cup of water, 1 cup of coconut milk from the can (save the rest for later), and a pinch of salt.

Cook it as you normally would—bring it to a boil over medium-high heat, then lower the heat to medium-low. Cover and let it simmer for about 20 minutes, or until the liquid is absorbed. You can use a rice cooker if you prefer.

Do not overcook it—the rice should be tender and sticky, not mushy. Once done, remove the lid right away to let the steam escape. Let it cool completely.

Step 2: Make the latik (coconut curds)

Pour 1 can of coconut milk (about 1½ cups) into a pan. Let it boil for about 20 minutes over medium-high heat, stirring it now and then to prevent burning.

When it thickens, lower the heat to medium and stir often. Keep cooking for another 5–10 minutes until the oil starts to separate and the curds turn golden and crispy.

Once they’re done, quickly drain the curds from the oil—they can brown or burn from the leftover heat. Set it aside for topping later.

For a more detailed guide on making latik, check out this step-by-step recipe.

Step 3: Prepare the serving platter

Biko is traditionally served in a bilao (a round bamboo tray) lined with banana leaves, but any flat tray or plate will work. To soften the leaves and bring out their aroma, quickly run them over a flame. Then, brush them with latik oil to keep the Biko from sticking.

Step 4: Chop the panutsa

Cut the panutsa into small pieces so it melts faster and more evenly when you cook it. It’s usually sold in solid blocks or discs, so breaking it up makes it easier to work with.

Step 5: Prepare the coconut milk mixture

In a non-stick pan, pour in the remaining ½ cup of coconut milk from earlier plus a full can of coconut milk—making a little over 2 cups in total. Add 8 ounces of panutsa (broken into pieces), ½ teaspoon anise seeds, and a good pinch of salt.

Bring it to a boil over medium-high heat, stirring occasionally. Let it cook for about 15 minutes, or until the mixture slightly thickens and turns a deep caramel color.

Step 6: Cook the rice mixture

Add the cooled rice and stir well until evenly coated. Cook for about 20 minutes, stirring continuously to prevent burning.

As it cooks, you'll notice it becoming slightly oily—this is the coconut milk cooking down. It's ready when it forms a thick, sticky mass that pulls away from the pan and feels harder to stir. The texture should be soft and chewy, not mushy.

Step 7: Spread the rice mixture

Transfer the sticky rice mixture to your platter lined with banana leaves. Spread it evenly using a spatula or the back of a spoon.

Gently press down and smooth the top, making sure it's packed evenly. Brush the top with latik oil to keep it from drying out—it also adds a nice shine and that extra hint of coconut aroma.

Step 8: Slice and add the topping

Let the Biko cool slightly, then slice it into diamond or square pieces using a greased knife or dough/bench scraper. Then, generously top each piece with latik. Enjoy your delicious treat!

To store leftovers, keep them covered with plastic wrap at room temperature for up to a day, or in an airtight container in the fridge for up to 3 days. Reheat gently before serving, or enjoy at room temperature.

More Filipino rice cakes

• Bibingkang Malagkit: Sweet rice cake made with glutinous rice and coconut milk, topped with latik syrup.
• Ube Kalamay: Purple rice cake made with purple yam (ube), glutinous rice flour, and coconut milk, often topped with latik curds.
• Ube Suman sa Latik: Steamed rice cakes with ube and latik wrapped in banana leaves.
• Espasol: Rice cakes made with glutinous rice flour and coconut milk, then dusted with toasted rice flour. Ube Espasol is a variation made with ube.
• Palitaw: Boiled rice cakes coated with grated mature coconut, sugar, and sesame seeds or peanuts.
• Puto: Steamed rice cakes made with rice flour, sometimes with coconut milk.
• Suman: Boiled rice cakes wrapped in banana leaves.
• Sapin-Sapin: A colorful, layered dessert made with glutinous rice flour, coconut milk, and different flavors.