Biko with Latik Recipe: Easy Filipino Sticky Rice Cake

There are Filipino desserts that instantly bring back memories of family gatherings, merienda, fiestas, and holidays. Biko with latik is one of them. This classic Filipino rice cake is made with glutinous rice cooked in a rich mixture of coconut milk and brown sugar, then finished with golden, crunchy latik. It is soft, chewy, sweet, and wonderfully fragrant, making it a favorite among both kids and adults.

What makes this biko recipe special is its simple, familiar ingredients. You do not need an oven or complicated equipment. With a little patience for stirring, you can make a delicious tray of homemade biko right on your stovetop.

If you are looking for an easy Filipino dessert for merienda, celebrations, or Undas, this Biko with Latik is definitely worth making. Let’s get cooking!

What Is Biko?

Biko is a traditional Filipino dessert made primarily with glutinous rice, coconut milk, and sugar. It is sometimes called Filipino sticky rice cake or sweet sticky rice. The cooked rice is combined with a thick, sweet coconut mixture until it becomes sticky and rich, then pressed into a tray to cool and set.

The texture is the star of the dessert. Properly cooked biko should be soft and chewy without being watery or mushy. The brown sugar gives it a deep caramel-like sweetness, while coconut milk adds a creamy flavor. A little pandan flavor also gives the dessert a pleasant aroma.

For this version, the biko is topped with latik, the golden-brown coconut curds produced when coconut cream is cooked until the coconut oil separates. The combination of chewy biko and slightly crisp, nutty latik makes every bite extra delicious.

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Why You’ll Love This Biko Recipe

This Filipino biko recipe is easy enough for beginners but special enough for celebrations. Here are a few reasons to try it:

• No oven needed. Everything is cooked on the stovetop.
• Simple ingredients. Glutinous rice, coconut milk, brown sugar, and coconut cream do most of the work.
• Great for sharing. One batch makes enough for family merienda or a small gathering.
• Make-ahead friendly. Biko sets beautifully as it cools and can be prepared ahead of serving time.
• Delicious texture. It is soft, sticky, chewy, and topped with flavorful homemade latik.

Ingredients

For the Biko

• 3 cups glutinous rice
• 2 cups water
• 3 cups coconut milk
• 1 ½ cups brown sugar
• ½ teaspoon salt
• 3 drops pandan flavor, optional

For the Latik

• 1 cup coconut cream

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How to Cook Biko with Latik

1. Cook the Glutinous Rice

Wash the glutinous rice several times until the water runs mostly clear. Drain well, then cook it with 2 cups of water. You can use a rice cooker or cook it in a pot over low heat, just as you would regular rice.

The rice does not need to be completely dry because it will finish cooking in the coconut milk and sugar mixture. Using the right amount of water also helps keep the finished biko pleasantly chewy instead of overly soft.

2. Prepare the Coconut Mixture

While the rice is cooking, place the coconut milk in a large, wide wok or pan. Bring it to a boil over medium heat, then add the brown sugar. Stir continuously or frequently until the sugar completely dissolves.

Lower the heat and allow the mixture to simmer until it becomes noticeably thicker. If you are using pandan flavor, add it together with the salt once the mixture has thickened.

3. Combine the Rice and Coconut Mixture

Add the cooked glutinous rice to the thickened coconut mixture. Stir carefully but thoroughly so every grain of rice is coated. Keep the heat low and continue stirring as the mixture cooks.

This is the part that requires patience. As the rice absorbs the sweet coconut mixture, the biko will become thicker and stickier. Keep stirring to prevent the bottom from scorching. When the mixture becomes very thick and difficult to stir, it is nearly ready.

4. Transfer and Set

Grease a tray or serving dish lightly with coconut oil or butter. For a more traditional presentation, line the tray with a wilted banana leaf before adding the biko.

Transfer the hot mixture into the prepared tray. Use a lightly greased spatula or spoon to flatten and spread it evenly. Let the biko cool completely before slicing. Cooling gives it time to firm up and makes it easier to cut into neat portions.

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How to Make Latik

Making latik is surprisingly simple, although it requires attention because coconut cream can change quickly once it starts cooking.

Pour the coconut cream into a clean pan and cook over low to medium-low heat. As it simmers, the cream will begin to curdle. White coconut curds will form while the coconut oil gradually separates.

Continue cooking and stirring occasionally until the curds turn golden brown. Watch them closely near the end because they can go from golden to burnt quickly.

Once the curds are nicely browned, strain them to separate the latik from the coconut oil. Allow the latik to cool slightly, then scatter it generously over the cooled biko.

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Tips for Making the Best Biko

Use glutinous rice. Regular rice will not give you the signature sticky, chewy texture of biko.

Do not rush the cooking. Keep the heat low when reducing the coconut milk mixture and when combining it with the rice. Slow cooking helps the flavors develop and reduces the chance of burning.

Stir regularly. The rice and sugar mixture becomes very sticky, so frequent stirring is important, especially once it starts getting thick.

Do not skip the cooling time. Freshly cooked biko is very soft. Letting it cool allows the dessert to set properly.

Use banana leaves if available. A wilted banana leaf not only makes the biko look more traditional but also adds a subtle, pleasant aroma.

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Using Pandan Leaves

If you do not have pandan flavor, you can use fresh pandan leaves instead. Add two or three pandan leaves while boiling the coconut milk and brown sugar mixture. Remove the leaves before adding the cooked rice.

Fresh pandan gives the biko a naturally sweet, fragrant aroma and is a wonderful option when available.

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Using Fresh Coconut

If you have access to fresh coconut, you can use it instead of canned coconut products. For this recipe, about three large pieces of fresh coconut can be used. Press the grated coconut twice to obtain coconut cream and coconut milk.

The first pressing produces richer coconut cream, which is ideal for making latik. The second pressing can be used as coconut milk for the biko. Fresh coconut gives the dessert an especially rich and authentic flavor.

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Biko During Undas

In many Filipino families, food is closely connected to memories, traditions, and remembering loved ones. Biko is one of the dishes that some families prepare during Undas, particularly around All Saints’ Day and All Souls’ Day.

In some households, biko may be prepared and placed on the altar as part of family remembrance traditions. Practices vary from one family and community to another, but the presence of familiar homemade food can make these occasions feel especially meaningful.

Whether you make biko for Undas, a fiesta, a birthday, or an ordinary afternoon merienda, it is a dessert that brings people together.

Storage and Reheating

Once completely cooled, cover the biko tightly and refrigerate it. It can be enjoyed chilled, at room temperature, or gently reheated. If refrigerated, allow it to sit at room temperature for a few minutes before serving for a softer texture.

For reheating, place individual pieces in the microwave for a short time until warmed through. You can also gently steam the biko to bring back some of its soft, chewy texture.

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Serving Suggestions

Serve Biko with Latik in squares or rectangles. It pairs beautifully with coffee, hot chocolate, or tea. For gatherings, cut it into smaller pieces so everyone can enjoy a bite.

The golden latik can be sprinkled generously on top just before serving. You can also add extra latik to individual portions for guests who love that rich coconut flavor.

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Conclusion

This easy Biko with Latik recipe turns humble glutinous rice, coconut milk, and brown sugar into a wonderfully satisfying Filipino dessert. The chewy rice, rich coconut flavor, caramel-like sweetness, and golden homemade latik create a combination that is hard to resist.

With simple ingredients and a little patience, you can make this traditional Filipino sticky rice cake at home. Prepare a tray for merienda, celebrations, or Undas, and enjoy a taste of Filipino comfort food with the people you love.

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BIKO WITH LATIK RECIPE TAGALOG

• 3 tasa ng malagkit na bigas
• 2 tasa ng tubig
• 3 tasa ng purong gata
• 1 ½ tasa ng pulang asukal
• ½ kutsaritang asing
• 3 patak ng Pandan Flavor (optional) or dahon ng pandan
• 1 tasa ng kakang gata (for latik)

Paano Lutuin:

1. Hugasan Mabuti ang malagkit na bigas hanggang sa malinaw na ang tubig. Lagyan ng 2 tasa ng tubig. Lutuin sa mahinang apoy hanggang sa maluto o kaya naman ay lutuin sa rice cooker na kagaya ng pagluluto ng regular na bigas. Pagkaluto, itabi muna.

2. Sa isang kawali, pakuluin ang purong gata. Kapag kumukulo na, ilagay na ang asukal. Haluin Mabuti hanggang matunaw. Lutuin sa mahinang apoy hanggang sa lumapot.

3. Kapag malapot na, maglagay ng asin at pandan flavor. (kung gagamit ng fresh na dahon ng pandan, isabay na ito sa pagpapakulo ng gata, alisin lamang pag kumukulo na). Ilagay na rin ang nalutong malagkit na bigas. Lutuin sa mahinang apoy hanggang sa maiga o mawala ang sabaw at maging malagkit.

4. Kapag Nawala na ang sabaw at mahirap nang haluin, luto na ito. Ilipat na sa lalagyan na may dahon ng saging. Palaparin at pakinisin ang ibabaw. Itabi muna habang ginagawa ang latik.

5. Sa paggawa naman ng latik, pakuluin ang kakang gata sa isang kawali. Lutuin hanggang sa magbuo-buo. Yung buo-buo ang magiging latik. Magsisimulang humiwalay ang mantika at yung latik. Lutuin ito hanggang sa mag-brown ang latik. Pag luto na, salain ang latik para maihiwalay ang mantika.

6. Ilagay ang latik sa ibabaw ng biko. Enjoy!