Biko Recipe – Creamy Filipino Rice Cake Made with Coconut Cream
Biko Recipe
Biko Recipe is one of the most beloved Filipino kakanin enjoyed during fiestas, birthdays, family gatherings, holidays, and even as an everyday merienda. This classic Filipino rice cake is made with glutinous rice, coconut milk or coconut cream, and brown sugar, creating a deliciously chewy and sticky dessert that has been passed down through generations.
In this version of the Biko Recipe, I use coconut cream instead of coconut milk for the rice mixture to give it a richer coconut flavor and creamier texture. I also reduce the sugar so the natural sweetness of the coconut shines through instead of making the dessert overly sweet. The result is a perfectly balanced Filipino rice cake that’s soft, chewy, creamy, and topped with homemade golden latik for extra flavor and texture.
One of the best things about making homemade Biko is that it only requires a handful of pantry ingredients. The rice is partially cooked first before being mixed with sweetened coconut cream, making the process much easier while still producing the traditional sticky consistency everyone loves.
Whether you’re preparing this for a special occasion or simply craving a comforting Filipino dessert, this easy Biko Recipe is sure to become a family favorite.
7 Helpful Tips for the Best Biko Recipe
- Use glutinous rice only. Regular rice will not produce the signature chewy texture of Biko.
- Cook the rice with less water. The rice will continue cooking in the coconut cream mixture, preventing it from becoming mushy.
- Use coconut cream instead of coconut milk. It gives the Biko a richer coconut flavor and creamier texture.
- Stir continuously. This prevents the coconut mixture from scorching and helps coat every grain of rice evenly.
- Cook until slightly dry. The mixture should be thick enough that you can form it into a ball before transferring it to a serving dish.
- Remove the latik immediately. Coconut curds continue cooking from residual heat and can burn quickly if left in the hot pan.
- Let the Biko cool slightly before slicing. This helps it firm up and makes cleaner slices.
Easy Biko Recipe for the Perfect Filipino Merienda
Ingredients
For the Rice Cake
- 2 cups glutinous rice
- 1½ cups water room temperature
- 2 cups coconut cream 500 ml
- ½ teaspoon salt
- ¾ cup brown sugar or 1 cup if you prefer a sweeter Biko
For the Toppings
- 2 cups coconut milk 500 ml
Other Ingredients
- Water for rinsing the glutinous rice
Instructions
- Rinse the glutinous rice thoroughly using clean water until the water becomes mostly clear.
- Transfer the rinsed rice into a rice cooker and add 1½ cups of water. Cook until the rice is done. Using less water ensures the rice will not become overly soft since it will cook again later.
- While the rice is cooking, prepare the latik. Pour the coconut milk into a pan over high heat. Once it starts boiling, lower the heat to medium-low and stir continuously. Continue cooking until golden brown coconut curds form. Immediately remove the latik (including the oil) from the pan and set aside.
- In another pan, combine the coconut cream, salt, and brown sugar. Cook over medium heat while stirring continuously until the sugar completely dissolves.
- Add the cooked glutinous rice into the sweetened coconut cream mixture. Continue mixing until the rice absorbs most of the liquid and the mixture becomes thick enough that you can form it into a ball.
- Transfer the cooked Biko onto a serving plate or tray. Flatten the surface evenly using a spatula.
- Sprinkle the homemade golden latik generously on top.
- Allow the Biko to cool slightly before slicing and serving.
- Enjoy this delicious homemade Filipino rice cake with family and friends.
Other Ways of Cooking
This Biko Recipe is traditionally cooked on the stovetop after the rice has been cooked in a rice cooker. While some versions are baked after adding the topping, this recipe does not require baking because the rice mixture is already fully cooked and the latik topping provides the traditional finish. Using an air fryer is also not recommended, as it may dry out the rice cake instead of improving its texture.
Storage
Biko stores well, making it perfect for preparing ahead of time.
- Store leftovers in an airtight container.
- Refrigerate for up to 4 days.
- Allow refrigerated Biko to come to room temperature before serving, or warm it slightly in the microwave for 20-30 seconds to soften the texture.
- Freezing is possible for up to 2 months, although the texture may become slightly softer after thawing. Wrap portions tightly before freezing and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why use coconut cream instead of coconut milk?
Coconut cream contains more coconut solids, making the Biko richer, creamier, and more flavorful.
Can I use white sugar instead of brown sugar?
Yes. White sugar works well, although brown sugar gives Biko its traditional caramel-like flavor and darker color.
Why cook the rice with less water?
The rice continues cooking when mixed with the coconut cream mixture. Using less water helps prevent the rice from becoming too soft.
Can I make this sweeter?
Absolutely. Increase the brown sugar from ¾ cup to 1 cup if you prefer a sweeter Biko.
Why is my Biko too soft?
It usually means the rice contained too much water or the coconut mixture was not cooked long enough before combining.
Why is my Biko dry?
Cooking the rice mixture too long after adding the coconut cream can dry it out. Remove it once it reaches a thick, sticky consistency.
Can I make latik ahead of time?
Yes. Homemade latik can be prepared a day or two in advance and stored in an airtight container in the refrigerator.
Is Biko served hot or cold?
Both are delicious. Many people enjoy it slightly warm, while others prefer it at room temperature after it has completely set.
Can I add toppings?
Yes. Aside from latik, some people enjoy adding toasted coconut flakes or extra coconut caramel syrup.
Is Biko gluten-free?
Yes. Glutinous rice is naturally gluten-free despite its name. However, always check packaged ingredients for possible cross-contamination if serving someone with celiac disease.
Biko Recipe Video
For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.
https://www.youtube.com/@onyokkokok8538
Discover more step-by-step written recipes by clicking the link below.
Filipino Recipes & Cooking – Onyok Kokok Kitchen
Final Note
This Biko Recipe is a simple yet incredibly satisfying Filipino dessert that highlights the rich flavor of coconut and the chewy texture of glutinous rice. By using coconut cream and reducing the sugar, this version offers a more balanced sweetness while allowing the authentic coconut flavor to stand out. Whether you’re making it for a celebration, sharing it with loved ones, or simply craving a classic Filipino merienda, this homemade Biko is sure to impress. Serve it with freshly made golden latik and enjoy every delicious bite.
