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Filipino-easy-biko-recipe-sticky-rice-cake-with-latik

Easy Biko Recipe with Latik

5 from 1 vote
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Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: Filipino
Keyword: brown sugar, coconut milk, glutinous rice, latik, rice cake, sticky rice, sweet rice
Prep Time: 5 minutes
Cook Time: 40 minutes
Resting Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 5 people
Calories: 592kcal

Equipment

  • NON STICK Pan for making the biko recipe
  • pot for cooking rice
  • Wooden Spoon or Soft Spatula stirring
  • pan for molding the rice cake
  • Parchment Paper
  • wire mesh strainer to strain the latik from the coconut oil

Ingredients

Sticky Coconut Rice

  • 1 cup Sweet Rice / Glutinous Rice
  • 1 can Regular Coconut Milk
  • 1 Pandan Leaf

Brown Sugar Sauce

  • 1 cup Golden Brown Sugar
  • 2 tbsp coconut cream
  • 1 tsp Vanilla Extract
  • 1 pinch salt just a tiny pinch

Latik Ingredient

  • 1 can Regular Coconut Cream use the remaining amount (a little less than a can)

Instructions

Make Coconut Rice

  • Take one cup of sweet rice and put it in a pot. Most brands don't require you wash the rice.
    1 cup Sweet Rice / Glutinous Rice
    sweet-glutinous-rice-in-pot
  • Add a can of coconut milk.
    1 can Regular Coconut Milk
    adding-coconut-milk-to-rice
  • Add a tied up pandan leaf to the top of the rice. Cover with a very tight lid.
    1 Pandan Leaf
    pandan-leaf-in-coconut-rice-recipe-in-pot
  • Bring to a boil for three minutes. Lower the flame to very low so there is a very slight simmer/bubbling. 17 minutes.
    coconut-rice-simmering-on-the-stove-with-rice-coconut-milk-and-pandan-leaf
  • Take the pot off the heat. Cover the lid with a kitchen towel to really trap in steam. Let the rice sit undisturbed for 12 minutes.
    letting-coconut-rice-recipe-rest-before-fluffing

Make Biko Recipe Brown Sugar Mixture

  • Heat a packed cup of brown sugar in a pan over low heat.
    1 cup Golden Brown Sugar, 2 tbsp coconut cream
    brown-sugar-for-biko
  • Add two tablespoons of the coconut cream (save the rest).
    Melt the sugar and bring everything to a simmer.
    You will see the sugar begin to bubble. Keep the heat low so you don't burn the sugar, but slow small bubbling is good. Stir frequently.
    adding-coconut-cream-to-brown-sugar
  • For the next 30-40 minutes, simmer the sugar mix and stir it very often with a wooden spoon or soft silicone spatula.
  • Add a teaspoon of pure vanilla extract.
    1 tsp Vanilla Extract, 1 pinch salt
    add-vanilla-to-biko-recipe
  • Add a tiny pinch of salt. Just a very small amount, less than 1/8 of a teaspoon.
    Mix the brown sugar mix very well. Let it bubble, but keep the flame low.
    pinch-of-salt
  • Add the coconut rice.
    adding-sweet-rice-to-biko-recipe
  • Gently press the rice down and begin to mix and fold it with the brown sugar. Keep going until it is very evenly coated and every rice morsel is coated and separated.
    making-biko-Filipino-sticky-rice-cake

Mold the Biko Recipe

  • Take a pan of choice and LINE it with parchment paper. It's nice if the Filipino sticky rice cake is served not more than two inches high in thickness. This allows for area for the latik sprinkles on top! An inch and half is ideal so a pan that is about 9x13 or 7x10 is good.
    line-pan-with-parchment-paper
  • Pour the brown sugar Filipino stick rice cake mixture onto the parchment paper and very gently shape it in pan.
  • Put parchment paper on top of the mixture so the top will be very flat and not have air touching it. It is important to seal the biko in the pan and not let air touch the biko so the recipe stays nice and moist.
    lining-biko-before-refrigeration
  • Refrigerate for six hours or overnight. Refrigerate the leftover coconut cream.
    Remove from the pan very easily by removing the top parchment paper and then flipping the pan over onto your platter. Revealed will be the delicious biko!
    Now, time to make latik to sprinkle on top!
    easy-biko-recipe

Make Latik

  • Heat a can of COCONUT CREAM over medium heat. Bring to high Simmer.
    1 can Regular Coconut Cream
    coconut-cream-for-latik-recipe
  • Stir often.
    The oil will begin to separate. Be patient and then the coconut cream will completely separate and the curds will begin to toast until they turn golden brown.
    making-latik-for-biko-recipe
  • Keep simmering until the curds become darker brown.
    toasting-coconut-cream-to-make-latik-coconut-curds
  • Strain over a wire mesh strainer and you will be left with latik!
    Use this latik to sprinkle over the top of the biko. You can use your hands to crush it up a little for some of the chunky pieces.
    latik-for-biko-recipe

Serve Biko

  • Sprinkle the toasted and crushed latik all over the top of the biko Filipino sticky rice. Cut in squares. Serve and enjoy!
    Filipino-easy-biko-recipe-sticky-rice-cake-with-latik

Notes

Serving Suggestions and Variations:
  • Wrap biko well with plastic wrap or parchment paper so it stays moist.
  • When making the coconut rice, be mindful that the lid is tight, the heat is very low, and that you taste the rice when it's complete that it's cooked throughly. It should be perfectly soft but not mushy. It still has a little bite to it.
More ideas...
    • Make a caramel to really take this easy biko recipe to the moon. Heat 1/2 cup brown sugar with 1/4 cup coconut milk and simmer until thickened. Pour a very thin layer over the top of the biko before refrigerating.
    • Condensed Milk Topping. Heat brown sugar with condensed milk until thickened and pour that over the top of the biko either before refrigerating or you can pour some over, warm, at the time of serving. Use a 1:1 ratio.
    • You can add real, sweetened coconut shavings on top at the time of serving.
Nutritional values are estimates and will vary on brands chosen, amounts, ingredients used, and preparations. Please use your personal nutritional calculator for more exact amounts. RLF is not a certified nutritionist.

Nutrition

Nutrition Facts
Easy Biko Recipe with Latik
Amount per Serving
Calories
592
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
39
g
244
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
33
mg
1
%
Potassium
 
515
mg
15
%
Carbohydrates
 
76
g
25
%
Fiber
 
3
g
13
%
Sugar
 
43
g
48
%
Protein
 
6
g
12
%
Vitamin C
 
3
mg
4
%
Calcium
 
62
mg
6
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.