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–+ servings

Biko with Latik

YUMMY KITCHEN
A classic Filipino Biko with Latik made with glutinous rice, coconut milk and brown sugar, then topped with golden homemade latik. This soft, chewy, and richly coconutty Filipino rice cake is perfect for merienda, celebrations, family gatherings and special occasions.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Merienda
Cuisine Filipino
Servings 12
Calories 330 kcal

Equipment

  • Rice cooker or cooking pot
  • Large wok or deep skillet
  • Wooden spoon or Silicone Spatula
  • Fine strainer
  • Small pan for latik
  • 9 x 13-inch tray or similar serving dish

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

Instructions
 

  • Wash the glutinous rice thoroughly until the water runs mostly clear. Drain well.
  • Cook the glutinous rice with 2 cups of water in a rice cooker or pot. Set aside once cooked.
  • In a large wok or pan, bring the coconut milk to a boil.
  • Add the brown sugar and stir until completely dissolved.
  • Lower the heat and continue cooking until the coconut milk mixture becomes slightly thick.
  • Add the salt and pandan flavor, if using.
  • Add the cooked glutinous rice to the coconut milk mixture. Stir continuously until the rice is completely coated.
  • Continue cooking over low heat, stirring frequently, until the coconut mixture is absorbed and the biko becomes very thick, sticky, and difficult to stir.
  • Transfer the cooked biko to a greased tray or a tray lined with a wilted banana leaf.
  • Flatten and spread the biko evenly. Allow it to cool and set.
  • To make the latik, pour the coconut cream into a clean pan and cook over low to medium-low heat.
  • Continue cooking until the coconut cream curdles and the coconut oil separates.
  • Keep cooking until the coconut curds turn golden brown.
  • Strain the cooked coconut curds from the oil. These golden-brown curds are the latik.
  • Sprinkle the latik generously over the cooled biko.
  • Slice and serve.

Notes

  • Use glutinous rice or sticky rice, not regular rice, for the proper chewy texture.
  • The rice is cooked with less water before being combined with the coconut milk mixture. This helps prevent the finished biko from becoming too soft.
  • Keep the heat low while cooking the rice and coconut mixture and stir frequently to prevent it from sticking or burning.
  • If using fresh pandan leaves instead of pandan flavor, add 2–3 pandan leaves while cooking the coconut milk mixture. Remove them before adding the cooked rice.
  • For fresh coconut, approximately 3 large coconuts can provide the coconut milk and cream needed for the recipe.
  • Line the tray with a wilted banana leaf for a more traditional presentation and subtle aroma.
  • Let the biko cool completely before slicing so it can set properly.
  • Watch the latik closely during the final stage because the coconut curds can quickly go from golden brown to burnt.
  • Store leftover biko in a covered container in the refrigerator.

Nutrition

Calories: 330kcalCarbohydrates: 55gProtein: 4gFat: 11gSaturated Fat: 9gSodium: 125mgPotassium: 145mgFiber: 1gSugar: 20gVitamin C: 1mgCalcium: 25mgIron: 2mg
Keyword Biko Recipe, Biko Recipe with Latik, Biko with Latik, Coconut Rice Cake, coconut sticky rice cake, Easy Biko Recipe, Easy Filipino Dessert, Filipino Biko Recipe, Filipino Rice Cake, Filipino sticky rice cake, Traditional Filipino Dessert
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