Biko Recipe (Sticky Rice Cake with Latik Curds)
A soft and chewy Filipino sticky rice cake made with coconut milk and sugar, topped with crispy latik.
Servings 16
Calories 137kcal
Cost $10-$12
Equipment
- Pot or rice cooker
- Non-stick pan or wok (for biko)
- Wide pan (for latik)
- Tray or plate (lined with banana leaves, optional)
Ingredients
For the Biko:
- 2 cups glutinous rice
- 1 cup water (for cooking rice)
- 2 (13.5 oz each) cans coconut milk (about 3 cups) divided
- 8 ounces panutsa chopped (sub: dark brown sugar)
- ½ teaspoon anise seeds optional
- A pinch of salt
For the latik:
- 1 (13.5-oz) can coconut milk or cream
Instructions
- Cook the rice: Rinse rice, then cook with water, 1 cup coconut milk, and a pinch of salt until liquid is absorbed. Remove the lid and let cool.
- Make the latik: Cook 1 can coconut milk until oil separates and curds turn golden. Strain and set aside.
- Prepare the serving platter: Line a tray or plate with banana leaves (softened over a flame). Brush lightly with latik oil to prevent sticking.
- Make the coconut milk mixture: In a pan, combine remaining coconut milk plus 1 can of coconut milk, panutsa, anise seeds, and a pinch of salt.Bring to a boil and cook for about 15 minutes until slightly thickened.
- Cook the rice mixture: Add rice and cook over medium heat for about 20 minutes. Keep stirring until thick and sticky.
- Transfer: Spread into a lined tray, smooth the top, and brush with latik oil.
- Serve: Let cool slightly, slice, and top with latik.
Video
Notes
- 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.
- 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.
- 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.
Nutrition
Calories: 137kcal | Carbohydrates: 31g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 19mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0.2IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg