Biko is a rice cake made out of glutinous rice cooked in coconut milk and palm sugar then topped with caramel, latik (a type of reduced coconut cream)

I am so craving for some rice cake now, you can’t blame me as I haven’t tried them for quite sometime and now is the payback time. Just imagine I grew up with rice cakes as a part of my daily life as my grandparent always prepare them for merienda (tea time) then in the last 10 years I do barely taste this traditional treats.

So what is biko? It’s a rice cake made out of glutinous rice cooked in coconut milk and palm sugar then topped with caramel, latik (a type of reduced coconut milk) or both. It is one of the popular rice cakes in Philippines and usually prepared during special occasions such as family gatherings, parties, holiday season and fiestas.

Compared to other rice cake recipes, you need a bit of patience here but not that much compared to some other intricate rice cakes or traditional treats such as sapin sapin, ube halaya or yema. With this recipe you will constantly stir the rice for around 20 minutes to prevent it from sticking in the pot, then bake it, while waiting for its initial baking procedure you have to create the top layer by again constantly the mixing ingredients until it thickens then pour on top and finalize it by baking further. If you notice the ingredients listed below, this rice cake will lean more on the sweeter side compared to the other ones I posted so you have to be a sweet tooth to enjoy this otherwise you can adjust the sugar levels according to your liking. Now here’s my recipe.

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  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 24-32 slices 1x
  • Category: Snack, Dessert
  • Cuisine: Filipino


Biko is a rice cake made out of glutinous rice cooked in coconut milk and palm sugar then topped with caramel, latik (a type of reduced coconut cream)


Units Scale

Rice Cake



  • banana leaf


  1. In a rice cooker combine all rice cake ingredients then cook.
  2. Line a square baking pan (8 x 8 in) with banana leaves then pour the cooked rice mixture, flatten and distribute evenly across the dish.
  3. On a sauce pan over combine the coconut milk and palm sugar, cook in medium heat wilt constantly stirring until the liquid has reduced in half.
  4. Pour and spread the topping evenly into the rice mixture and bake on a 180C pre-heated oven for 20 – 25 minutes or until the latik is reduced and becomes bubbly.
  5. Remove from oven, top it with latik then let it cool before serving.


17 Responses

  1. Kristy says:

    I could go for some of that cake right about now too! Especially as I sit here with my tea. 🙂

  2. I’ve had Biko before but it did not contain caramel. Must try your recipe, anything with caramel gets my attention.

  3. Amanda says:

    This looks so good! It has all my fave ingredients. Yum!

  4. I visited the Philippines (Christmas 1968). The one treat that I cannot get out of my mind was the rice treat (bibingka?) that was stuffed into bamboo. Your recipe looks so good, but I am too lazy to fix it for myself because it’s just me and my husband. And I don’t think he’s all into Filipino desserts. Still, I can get chummy with one of the relatives and crash one of their gatherings. Then I can eat all I want!

  5. Michelle says:

    In my next life, I want to be a Filipina. You all have the most interesting desserts!

  6. This looks amazing! I want to gobble a bar or two 🙂 I think I’ll make it at some big party so that I can talk and take turns stirring too!

  7. mjskit says:

    Rice desserts are some of my favorites but I have never seen anything like this before. This looks downright scrumptious! I totally melted when you said “topped with caramel”!

  8. Reblogged this on YOLO and commented:
    I miss my grandma’s biko 🙁

  9. leah says:

    I usually cook the rice in coconut milk first either in the rice cooker or on the stove top. Then I add it to the brown sugar in a wok. I also add squash. That’s when I start the process of stirring until the mixture is sticky and toothsome. This prevents the rice from being undercooked as I seem to see in the picture.

  10. Debbie says:

    How many days early can I make this and still have it taste good?

  11. I came from Navotas/Malabon I am sorry to make a comment about your Biko. What you have is Bibingkang malagkit because of the topping. I remember when you make it you cook the the rice and you keep on stirring it and then you add the brown sugar, the coconut milk is getting cook with glutinous rice that is why you need to keep stirring it. I apologize for the comment, I came from families that make these kind of snacks.

  12. Sassy says:

    Making this right now at the moment.Good thing I have banana leaves and I like the idea of topped with caramel.

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