By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Biko. The percentage is the share of ingredients the two recipes have in common.
Same technique: Casserole bake60 recipes from 16 countries
A classic Filipino sweet rice cake topped with a rich, caramelized coconut jam called latik. It features a chewy texture and deep molasses-like sweetness.
According to eatmundo's ingredient comparison, the closest dish to Biko from another cuisine is Pulut Tai Tai (Malaysia): the two share 60% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Rinse 500g glutinous rice under cold running water until the water runs clear.
- 2
In a large pot, combine the rinsed rice with 500ml water. Bring to a boil, then cover and cook on low heat for 15 minutes, until the water is absorbed and the rice is half-cooked (still firm at the centre). Set aside.
- 3
While the rice cooks, simmer 400ml coconut milk in a small pan over medium heat for 30 minutes, stirring occasionally. Stop when the oil separates and the curds turn golden brown. Strain, keeping the latik curds and the oil. Brush a 20x30cm baking tray with 1 tbsp of the latik oil.
- 4
In a separate wide pan, combine the remaining 400ml coconut milk, 200g coconut sugar, 5cm ginger sliced into coins and 0.5 tsp salt. Simmer over medium heat, stirring, for 10 minutes, until reduced by a third and syrupy. Remove and discard the ginger.
- 5
Add the half-cooked rice to the coconut syrup. Cook over low heat, stirring constantly, for 15 minutes, until the rice is fully tender, has absorbed the liquid, and the mixture is very thick, glossy and pulls away from the pan.
- 6
Transfer the mixture to the greased baking tray and spread it evenly. Sprinkle the latik curds over the top. Let cool for 1 hour until firm and sticky, then slice.
Frequently Asked Questions
What is Biko?
Biko is a Filipino rice cake of glutinous rice cooked in coconut milk and coconut sugar until thick, topped with latik (toasted coconut curds). It is typically served as a snack or dessert during festivals, family gatherings and special occasions.
Do I need specific rice?
Yes, you must use glutinous or sweet rice for the correct sticky texture.
How long does it last?
Keep biko covered at room temperature for up to 1 day. After that, refrigerate it in an airtight container for up to 3 days and rewarm gently before serving.
Can I substitute sugar?
Brown sugar is the best substitute if you cannot find authentic coconut sugar.
Why is it not sticky?
Cook the rice with 500ml water until half-cooked. Then finish it in the coconut syrup, stirring until it absorbs the liquid and becomes thick and glossy.