Biko Filipino Sticky Rice Cake with Latik

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Medium

Biko Filipino Sticky Rice Cake with Latik

Glutinous rice simmered in coconut milk and brown sugar until thick, baked briefly under a coconut caramel and topped with golden latik. It is chewy, sweet and rich. Makes 12 squares in about 6 hr 35 min.

Prep 20 min

Cook 75 min

Cooling 5 hr

Total 6 hr 35 min

Yield 12 squares

Diet Dairy free, Gluten free, Vegan

Ingredients

Adjust yield

squares

14 oz (400 g)glutinous rice, soaked 4 hours or overnight
1 ⅔ cups (400 ml)coconut milk, for the rice
1 cup (250 ml)water
1 ¼ cups (250 g)dark brown sugar, for the rice
½ tsp (3 g)salt
1 ⅔ cups (400 ml)coconut cream
¾ cup (200 ml)coconut milk, for the topping sauce
⅓ cup (80 g)dark brown sugar, for the topping sauce

Fresh ingredient guides

CoconutHow to pick, season & nutrition · 496 kcal per 140 g

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Instructions

Drain the soaked rice well.
Make the latik: simmer the coconut cream in a wide pan over medium-low heat 25 to 30 minutes, stirring, until the oil separates and the curds turn golden brown. Strain, saving both the curds and the oil.
Make the topping sauce: simmer the 200 ml coconut milk with 80 g sugar about 10 minutes until thick and dark.
In a heavy pot bring the 400 ml coconut milk, water, 250 g sugar and salt to a boil. Add the rice, lower the heat and cook, stirring often, 25 to 30 minutes until the grains are soft and the mixture is very thick.
Heat the oven to 350 F (175 C). Brush a 9-inch (23 cm) square pan with a little of the latik oil.
Spread the rice evenly in the pan, pour the sauce over and bake 20 minutes, until bubbling and deepened in color.
Cool 1 hour, scatter with latik curds and cut into squares.

Tips

Use true glutinous (sweet) rice; other rice will not become sticky.
Stir gently near the end to keep grains intact.
Wet your knife for clean cuts.
Good with hot coffee or tea.

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Recipe FAQ

How long does it take to make biko filipino sticky rice cake with latik?

Plan on 20 minutes of prep and 1 hour 15 minutes of cooking, plus 5 hours to chill. The recipe makes 12 squares.

How should I store biko filipino sticky rice cake with latik?

Refrigerate in an airtight container up to 5 days; warm briefly before serving.

Can I make biko filipino sticky rice cake with latik ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Biko is a Filipino sticky rice cake, a kakanin, cooked in coconut milk and brown sugar and topped with latik, crisp coconut curds. Serve it with hot coffee or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

487 Calories / serving

15.4g Fat

79.1g Carbs

7.3g Protein

7.7g Sugar

Whole recipe (12 servings): ~5844 cal · 185g fat · 949g carbs · 88g protein · 92g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.