🇵🇭 Philippines · Food
Biko
By eatmundo · August 4, 2026
🇵🇭 PHA classic Filipino sweet rice cake topped with a rich, caramelized coconut jam called latik. It features a chewy texture and deep molasses-like sweetness.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 500g glutinous rice under cold running water until the water runs clear.
- 2
In a large rice cooker or pot, combine rice with 300ml water and steam until fully cooked and fluffy.
- 3
In a separate wide pan, heat 400ml coconut milk with 200g coconut sugar over medium heat.
- 4
Add 5cm grated ginger and 0.5 tsp salt to the coconut mixture, stirring constantly until thick.
- 5
Gently fold the cooked rice into the thickened coconut syrup until completely incorporated.
- 6
Transfer the mixture to a greased baking tray, spreading it evenly until it cools to a firm, sticky texture.
Frequently Asked Questions
Do I need specific rice?+
Yes, you must use glutinous or sweet rice for the correct sticky texture.
How long does it last?+
Biko can be stored in an airtight container for up to 3 days at room temperature.
Can I substitute sugar?+
Brown sugar is the best substitute if you cannot find authentic coconut sugar.
Why is it not sticky?+
Ensure your water-to-rice ratio is precise and the rice is fully cooked before adding the syrup.
