Biko with Latik: Classic Filipino Sticky Rice Cake

Biko with Latik: Classic Filipino Sticky Rice Cake

This Biko with Latik recipe brings you the ultimate Filipino comfort dessert – chewy glutinous rice cooked in rich coconut milk and brown sugar, topped with golden, crispy coconut curds (latik). A staple at fiestas, holidays, and special occasions, this traditional kakanin (rice cake) offers the perfect balance of sweetness and coconut flavor with its sticky, caramelized texture and aromatic toppings.

Why This Recipe Stands Out

✔ Double coconut goodness – creamy rice base + crispy latik topping
✔ Perfect texture – chewy but not gummy, sweet but not cloying
✔ Traditional flavors – enhanced with optional anise or pandan
✔ Celebration-worthy – perfect for birthdays, fiestas, and holidays

Expert Tips

🔥 For richer flavor: Use pure coconut milk (not powder/canned)
⏱ Time-saver: Cook rice in advance
🌿 Aroma options: Pandan leaves or 1 tsp vanilla as alternative to anise
🍯 Texture tip: Stir constantly during final cooking to prevent burning

Serving Suggestions

☕ Perfect with hot chocolate or coffee
🎉 Beautiful as part of a kakanin platter
🎁 Great as edible gift wrapped in banana leaves

Storage:

• Room temperature: 2 days
• Refrigerated: 1 week
• Frozen: 1 month (reheat steamed)

“This biko recipe delivers that perfect bite – sticky sweet rice with crispy coconut caramel notes that will transport you to Filipino childhood memories!”

Perfect for:
• Christmas celebrations
• Town fiestas
• Birthday parties
• Afternoon merienda cravings

Cooking Video Guide: Biko with Latik

Print Recipe

Biko with Latik: Classic Filipino Sticky Rice Cake

Author: Yummy Food Ph Cooking Method: Slow Cooking Cuisine: Asian, Filipino Courses: Dessert, Snacks, Sweets Recipe Keys: Desserts Kids

Difficulty: Intermediate Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Servings: 8 Calories: 680

Best Season: Suitable throughout the year

Description

This authentic Biko with Latik recipe brings you the ultimate Filipino comfort dessert - chewy glutinous rice cooked in rich coconut milk and brown sugar, topped with golden, crispy coconut curds (latik). A staple at fiestas, holidays, and special occasions, this traditional kakanin (rice cake) offers the perfect balance of sweetness and coconut flavor with its sticky, caramelized texture and aromatic toppings.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For the Biko:

• 4 cups glutinous rice (malagkit)
• 2 cups thin coconut milk (3rd press or diluted)
• 2 cups water
• 4 cups coconut milk (2nd press)
• 2 ½ cups brown sugar (muscovado preferred)
• ½ tsp salt to taste (flavor enhancer)
• 1 tsp 1 anise seeds or 2 pandan leaves (optional)

For the Latik Topping:

• 1 cup coconut cream (kakang gata)

Instructions

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Cook the Glutinous Rice

1. Rinse rice 3 times until water runs clear. Drain well.
2. In a rice cooker or pot, combine rice, water, thin coconut milk, and anise/pandan.
3. Cook like regular rice (about 20–25 mins). Fluff with a fork and set aside.

Make the Latik

1. In a non-stick pan, simmer 1st-press coconut cream over low heat.
2. Stir constantly until oil separates and solids turn golden brown (15–20 mins).
3. Strain oil (save for cooking!), reserve crispy latik for topping.

Prepare the Biko Sauce

1. In a large pan, combine 2nd-press coconut milk, anise/pandan, sugar, and salt.
2. Boil over medium heat, stirring until sugar dissolves.
3. Simmer for 15–20 mins until thickened (coats the back of a spoon).

Combine Rice & Sauce

1. Gently fold cooked rice into the sauce until fully coated.
2. Transfer to a greased bilao (round tray) or baking dish.

Garnish & Serve

1. Press latik on top while warm.

2. Slice into squares and serve at room temperature.

   Watch our step-by-step video! [Biko Recipe]

Keywords: biko, biko with latik, sticky rice cake,

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