Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and glutinous rice. It is usually topped with latik. It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as suman.
- 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
- 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.
Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.
Some visual and written contents are copyrighted to their respective and considerate owners. We do not claim that these recipes or photos are proprietary to us. If this is yours and you would like it to be removed and not shared with others, please let us know by sending an email to contact @ lutongpinoyrecipe.com, you may use our website contact form or by sending a message on our Facebook page. Read our disclaimer.