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Out of all kakanin (Filipino rice desserts), biko is my absolute favorite. The caramelized flavor paired with the soft sticky rice has me drooling just writing this. Luckily I just made a fresh batch.
If you have never had it, I implore you to try it! It is super easy to make with ingredients that aren’t extremely exotic. Plus, it is gluten-free which makes it a popular dish for potlucks or parties with a variety of diets.
What is Biko?
Essentially, biko is sticky rice cooked in coconut milk and brown sugar before laid on banana leaves and (optionally but ideally) topped with latik (coconut curds). It is a common dessert in the Philippines and always a highlight at my family potlucks.
Biko is naturally gluten free and always my go-to dish to bring to potlucks where I know people will avoid gluten.
My favorite part about this dish is the banana leaf. The fragrance and flavor of the banana leaf is a core childhood memory and something I will never get tired of.
You can add a lot of different toppings to biko but it is traditional to use latik (coconut curds). When the latik is extra crispy, it adds a great texture contrast.
Also, check out my very short guide on how to make latik. It is a very common and traditional topping!
Glutinous Rice vs. Sweet Rice vs. Sticky Rice
I often find glutinous rice called “sweet rice” or “sticky rice” but they are all mostly the same thing. “Thai sticky rice” is the easiest for me to find and what I use for this recipe (affiliate link). I recommend using long grain sticky rice over short grain but it would still work. This does not contain any gluten.
What baking dish should I use?
You can use an 8×8″ baking dish or a regular baking sheet pan. I actually prefer the sheet pan as it allows for more banana leaf surface area. I LOVE the banana leaf flavor.
If you do choose to use a baking sheet pan, I recommend using 2 quarter sheet pans or one half sheet pan just because more biko touches more banana leaf.
Coconut Milk vs Coconut Cream vs Coconut Beverage
This recipe uses coconut milk.
It can be a challenge to navigate the different coconut based ingredients. Both coconut milk and coconut cream are (ideally) simply just coconut and water. Coconut milk is thinner with higher water content than the thick coconut cream. Coconut cream has a higher fat content and is usually used when you need a thicker consistency.
Both coconut milk and coconut cream are commonly found in a can or carton. If you were really pressed, you could make coconut milk by simply adding water to coconut cream.
Coconut beverage is sometimes labeled as coconut milk but in the context of plant-based milk alternatives like soy milk, almond milk, oat milk, etc. I’m sure there are recipes out there that call for this but I’ve never made anything that calls for it so when I see “coconut milk” I assume it is the canned product.
How to Make Biko Step by Step
For full list of ingredients and detailed steps, check out the recipe card at the bottom of this page.
Biko is another simple kakanin recipe: cook the glutinous rice first. Then recook it adding coconut milk and sugar. Cook this low and slow until the coconut milk turns brown. Pour it into a dish lined with banana leaves and eat it when it cools down.
I’ve included photos so you can follow along but the full details are in the recipe card.
First, cook your glutinous rice using an equal amount of water. You can do this in a rice cooker or on the stove. Either will take about 30 minutes. With most glutinous rice, you don’t need to wash or rinse before cooking. For this step use an actual kitchen measuring cup, not the one that comes with your rice cooker.
In a large pot, mix together the cooked rice, coconut milk, brown sugar and salt. Let it simmer and stir frequently until a nice brown color is achieved, about 15 to 20 minutes
Rinse the banana leaf and wipe with a clean towel. Then carefully drag both sides quickly and repeatedly over an open flame. Do this until you can really smell the banana leaf aroma, and the leaf becomes shiny and glossy.
Make sure the banana leaf you’re using is fresh, not brittle and dry. You’re not looking to burn or char any part of the banana leaf.
The flame will make the banana leaf softer and more pliable. Use them as a lining in a baking dish. The banana leaves are optional but provide for easy non-stick coating. It also imparts a subtle but distinct flavor.
Pour the mixture into a baking dish. I recommend using at least an 8×10.5 inch baking dish but you can use a regular baking pan. I actually enjoy a shallow baking pan since there is more banana leaf surface area and therefore more banana leaf flavor.
Slice and serve! You can add toppings such as grated coconut (traditional) or even peanut butter (not traditional at all)!
FAQs
The essential ingredients for Biko include glutinous rice (also known as sticky rice), coconut milk, brown sugar, and optionally, toppings such as latik (coconut curds) or toasted coconut.
Coconut milk is a traditional ingredient that gives Biko its distinct flavor and creamy texture. However, if you have dietary restrictions or preferences, you can experiment with alternative milk options such as almond milk or soy milk. Results may vary
To achieve a sticky texture for Biko, it is important to use glutinous rice (sticky rice) and to cook it slowly and gently, allowing the rice to absorb the coconut milk and sugar mixture.
Biko can be served both warm and cold, depending on personal preference. It is often enjoyed fresh and warm, but it can also be chilled in the refrigerator before serving.
Yes, there are variations of Biko that incorporate additional ingredients such as jackfruit, langka, or even ube. These variations add unique flavors and colors to the traditional Biko recipe.
Yes, Biko can be made ahead of time and stored in the refrigerator. It can be reheated or enjoyed cold. Just ensure that it is stored in an airtight container to maintain its freshness.
Popular toppings for Biko include latik (coconut curds), toasted coconut flakes, or even a sprinkle of sesame seeds. These toppings add texture and additional flavor to the rice cake.
Yes, Biko is gluten-free as it is made primarily with glutinous rice, which does not contain gluten. However, always ensure that the ingredients you use are gluten-free and labeled accordingly.
Biko is made with glutinous rice, also called sticky rice or malagkit in Filipino. Regular rice won’t work because it won’t develop the chewy, sticky texture that makes biko special.
The rice mixture should be thick, glossy, and pull away slightly from the pan. If it’s still wet or soupy, keep cooking until most of the liquid has evaporated and the coconut-sugar caramel has coated every grain.
Recipe
Last updated October 2025
Ingredients
Equipment
Method
- Cook your glutinous rice using 2 cups of water. You can do this in a rice cooker or on the stove. Either will take about 30 minutes. With most glutinous rice, you don’t need to wash or rinse before cooking.
- In a large pot, mix together the cooked glutinous rice, coconut milk, brown sugar and salt. Let it simmer and stir frequently until a nice brown color is achieved, about 15 to 20 minutes
- Rinse the banana leaf and wipe with a clean towel. Then drag both sides quickly and repeatedly over an open flame. Do this until you can really smell the banana leaf aroma. You're not looking to burn or char any part of the banana leaf nor should it be brittle and dry. Use them as a lining in a baking dish. The banana leaves are optional but provide for easy non-stick coating. It also imparts a subtle but distinct flavor.
- Pour the mixture into the lined dish and let it cool. Slice and serve!
- You can add toppings such as latik (coconut curds. see link below), grated coconut (traditional) or even peanut butter (not traditional at all)!
Other Recipes You’ll Love
This recipe continues my series of kakanin, Filipino rice based desserts. You can find the others on my website:
- Puto is a soft and fluffy rice cake topped with something salty. In my case, American yellow cheese.
- Cassava Cake is a bouncier flan that uses cassava as a base. It is topped with custard.
- My siblings fight over kutsinta, a sugar and glutinous rice mixture that is steamed.
- Palitaw is probably the most basic and easiest kakanin you can make.