Special Biko Recipe

Biko is a beloved Filipino dessert made from sticky rice, coconut milk, and brown sugar. It’s a rich, sweet treat often enjoyed during celebrations and special occasions. Here’s how to make this special biko, with an option to use banana leaves for an authentic presentation and flavor.


  • 2 cups glutinous rice (also known as sweet rice)
  • 2 cups coconut milk
  • 1 1/2 cups brown sugar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • Banana leaves (optional, for lining the pan and giving the biko a distinct aroma)
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1. Prepare the Rice:

  • Rinse the glutinous rice under cold water until the water runs clear.
  • Cook the rice with 1/2 cup water. You can use a rice cooker or a pot over the stove. If you’re cooking it on the stove, bring the water to a boil, add the rice, then lower the heat to a simmer and cover. Cook until the water is absorbed and the rice is tender but not fully cooked, as it will continue to cook with the coconut milk.

2. Cook with Coconut Milk:

  • In a large pan, combine 1 1/2 cups of coconut milk, 1 cup of brown sugar, and 1/2 teaspoon of salt. Stir over low heat until the sugar is dissolved.
  • Add the partially cooked rice to the coconut milk mixture. Continue to cook, stirring constantly, to prevent sticking and burning, until the mixture thickens and the rice is fully cooked, about 15-20 minutes.

3. Prepare the Pan:

  • If using banana leaves, quickly pass them over an open flame to make them more pliable. Then, use them to line the bottom and sides of your baking pan or dish. This step is optional but adds a nice flavor and aroma to the biko.

4. Assemble the Biko:

  • Transfer the rice mixture into the prepared pan. Flatten the top with a spatula or the back of a spoon.

5. Make the Topping (Latik):

  • In a separate pan, simmer the remaining 1/2 cup of coconut milk and 1/2 cup of brown sugar over low heat. Stir constantly until the mixture thickens and becomes syrupy.
  • Pour this syrup over the rice in the pan, spreading it evenly to cover the rice.

6. Final Touch:

  • Let the biko cool completely at room temperature. If you prefer, you can also chill it in the refrigerator to set further, making it easier to cut into pieces.

7. Serve:

  • Cut the biko into squares or diamonds and serve. Enjoy this sticky, sweet, and satisfying dessert as a special treat for any occasion.

Biko is best enjoyed at room temperature or slightly warmed. The combination of sticky rice, sweet coconut, and the unique flavor of banana leaves (if used) makes this dessert a memorable experience. Enjoy your cooking and the delicious result!