Biko (Sticky Rice Cake with Latik Curds)

Biko is a Filipino sticky rice cake made with glutinous rice, coconut milk, and sugar.

It's soft and chewy with plenty of coconut flavor and crispy latik curds on top.

I use panutsa to sweeten the rice, but brown sugar works too.

There's a bit of stirring involved, but the steps are simple and easy to follow.

Ingredients You'll Need

Notes and Substitutions

• Glutinous rice: Also called malagkit or sticky rice. It turns soft and chewy when cooked, but it's not actually sweet.
• Coconut milk: Fresh is great, but canned works just fine. You can also use coconut cream (kakang gata) for a richer, thicker texture.
• Panutsa: A type of sugar made from cooked sugarcane juice. It gives biko a deeper caramel flavor and darker color. You can use dark brown sugar or muscovado instead.
• Anise seeds: These add a light licorice-like flavor. You can also use ginger, vanilla, or pandan.

How to Make Biko (Step-by-Step)

Step 1: Cook the rice

In a pot, rinse 2 cups of glutinous rice until the water runs clearer, then drain.

Add 1 cup of water, 1 cup of coconut milk from the can (save the rest for later), and a pinch of salt.

Bring to a boil over medium-high heat. Lower the heat and cover.

Simmer for about 20 minutes, or until the liquid is absorbed. You can also use a rice cooker.

Don't overcook it. The rice should be tender and sticky, not mushy.

Once done, remove the lid right away to release steam, then let it cool completely.

Step 2: Make the latik (coconut curds)

Pour 1 can of coconut milk or cream (about 1½ cups) into a pan.

Bring to a boil over medium-high heat. Keep stirring so it doesn't burn.

Once it starts to thicken, lower the heat to medium and stir more often.

Cook for another 5-10 minutes, until the oil separates and the curds turn golden and crispy.

Strain the curds right away - they can continue to brown from the heat. Set aside for topping.

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

Step 3: Prepare the serving platter

Line a tray or plate with banana leaves.

Biko is traditionally served in a bilao (a bamboo tray), but any flat plate will work.

If using banana leaves, quickly pass them over a flame to soften, then brush lightly 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: Make the coconut mixture

In a nonstick pan, combine:

• the remaining ½ cup coconut milk from earlier
• 1 can of coconut milk
• 8 ounces of panutsa
• ½ teaspoon anise seeds
• a pinch of salt

Bring to a boil over medium-high heat, stirring occasionally.

Cook for about 15 minutes, or until slightly thickened and a deep caramel color.

Step 6: Cook the rice mixture

Add the cooled rice and stir to coat evenly.

Cook over medium heat for about 20 minutes. Keep strring so it doesn't burn.

As it cooks, the mixture will start to look slightly oily as the coconut milk cooks down.

It's ready when it turns thick and sticky, pulls away from the pan, and becomes harder to stir. The texture should be soft and chewy, not mushy.

Step 7: Transfer to the platter

Spread the rice mixture to the prepared platter.

Spread it out evenly using a spatula or the back of a spoon.

Gently press it down to level the top and pack it in.

Brush the top lightly with latik oil to keep it from drying out.

Let the biko cool slightly.

Lightly oil a knife or bench scraper, then cut into squares or diamonds.

Top with crispy latik curds. Enjoy!

Tips for Making Biko

• Don't overcook the rice - it should be cooked but still firm.
• Stir constantly so the mixture doesn't stick or burn.
• Cook until thick and sticky for that chewy texture.
• Lower the heat if the bottom starts to stick.
• Let it cool slightly before slicing so it holds its shape.

How to Store and Reheat Biko

• To store: Keep in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
• To reheat: Microwave for a few seconds until soft or enjoy at room temperature.

Recipe FAQs

More Filipino Rice Cakes

• Ube kalamay: Chewy rice cake made with ube, coconut milk, and glutinous rice.
• Ube suman sa latik: Ube sticky rice wrapped in banana leaves and served with latik.
• Espasol: Soft rice cake rolled in toasted rice flour, sometimes with ube.
• Palitaw: Boiled rice cakes coated with coconut, sugar, and sesame seeds or peanuts.
• Puto: Steamed rice cakes, sometimes topped with cheese or salted egg.
• Suman: Sticky rice with coconut milk, wrapped in banana leaves.
• Sapin-sapin: Layered rice cake with different flavors and colors.