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Home » Christmas Recipes » Filipino Biko Recipe (Rice Cake with Caramel Toppings)

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Filipino Biko Recipe, consists of malagkit (glutinous) rice, coconut milk, sugar, and topped with “latik”.

Biko is a rice cake with caramel topping or latik and here is the recipe for Biko. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines.

Preparation time: 10 minutes.
Cooking time: 1 hour and 15 minutes.
Serves 12.


Biko Ingredients:

  • 2 cups malagkit (sticky rice)
  • 1 cup brown sugar
  • 3 1/2 cups diluted coconut milk
  • 1/8 lb. butter


  • 1 can (15 oz.) condensed milk
  • 3/4 cups rich coconut milk
  • 2 to 3 tbsp. flour for quick thickening

Biko Cooking Instructions:

  • Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping.
  • Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
  • Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter.
  • Mix well and set aside.
  • Scoop the cooked biko and place it in a baking dish or Bilao then flatten the surface.

To make latik or topping:

  • Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes) or brown.
  • then pour topping over rice mixture.
  • served while hot.

biko recipe

Here’s the Biko Recipe ready to be served.

biko pinoy recipe


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About the author: author Ed Joven is founder and of author at He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.

19 Responses

  1. pinoychef

    October 28th, 2009 at 9:19 pm


    yes, you need to use brown sugar.

  2. takahashi mischelle

    December 20th, 2009 at 8:01 am


    sarap talaga ng lutong pinoy,sarap mag pasko sa pinas,

  3. takahashi mischelle

    December 21st, 2009 at 7:29 am


    yes you are supposed to use brown sugar and coconut

  4. shie

    January 26th, 2010 at 11:22 am


    thanks fo this recipe. just have a question: what is the egg for and should I mix it on the cooled rice or should i just spread it over the rice?


  5. bing

    January 27th, 2010 at 12:50 pm


    this is really delicious….for me, using white sugar is perfect!

  6. love

    March 12th, 2010 at 10:02 pm


    sarap talaga ng biko

  7. Jimmy

    July 23rd, 2010 at 6:06 pm


    The recipe sounds delicious. I would like to try to make this but can you please give a brand name of the “rich coconut milk” and I assume it’s available at asian stores. I’m not really sure what to buy. Thank you.

  8. bianca

    August 21st, 2010 at 7:00 pm


    tnx s4 r3cip3 n42w4 m3 kc 4ssignm3nt 3h ,,,,, buti n4 lng pl4 3h n4ndy4n k4u

  9. Road Trip Eats: Cagayan Valley | my adventure odyssey

    March 13th, 2012 at 9:02 am


    […] of glutinous rice, sugar, butter and coconut milk, somewhat like Biko but smoother and creamier in texture.  I must warn you, these little babies are so good, it’s […]

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