🇵🇭 Philippines · Dessert
Biko (Sweet Rice Cake)
By eatmundo · August 4, 2026
A rich, chewy Filipino dessert made of glutinous rice cooked in coconut milk and caramelized brown sugar. It is a celebratory staple often served in woven bamboo trays.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium pot, combine 500g glutinous rice and 500ml water, bringing to a boil.
- 2
Reduce heat to low, cover, and simmer for 20 minutes until the rice is fully cooked and tender.
- 3
In a large heavy-bottomed skillet, whisk 400ml coconut milk and 300g brown sugar together over medium heat.
- 4
Continue to stir the mixture for 10 minutes until it thickens into a golden, bubbling caramel.
- 5
Fold the cooked rice into the caramel, stirring constantly until the liquid is fully absorbed by the rice.
- 6
Add 1 tsp vanilla extract and stir for another 2 minutes until the texture is sticky and uniform.
- 7
Press the mixture into a greased baking pan, smoothing the top with a wet spatula for a glossy finish.
- 8
Let it cool for 30 minutes at room temperature before slicing into diamonds to serve.
Frequently Asked Questions
Why is my Biko hard?+
The rice might be undercooked or not enough coconut milk was used; ensure the rice is completely tender before mixing into the caramel.
Can I use white sugar?+
You can, but the deep molasses flavor and dark color are essential to authentic Biko, so brown sugar is highly recommended.
How long does it last?+
Biko keeps well at room temperature for up to two days, or refrigerated for up to a week if reheated properly.
What is the secret to a glossy top?+
Smooth the surface while the rice is still warm using a spatula dipped in a little coconut oil or water.
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