Biko Recipe

Caramelized Sweet Coconut Sticky Rice

Watch How To Make It:

Biko is my FAVORITE "kakanin"! Kakanin is a collection of rice-based desserts from the Philippines.

This recipe is really simple to whip up because you're basically just cooking sweet rice! The longest part might only be with the rice cooking and reducing the coconut milk and sugar syrup...

...but you're just sitting there and stirring every few minutes. It's easy!

I highly recommend grabbing some banana leaves to line your pan, since the leaves lend an amazing flavor in the biko that you can't get anywhere else!

You can find banana leaves in the frozen section in most Asian supermarkets.


- 2 cups glutinous rice (aka sticky rice)
- 1 1/2 cups water
- 2 cups brown sugar
- 4 cups coconut milk
- 1/2 tsp salt
- Banana leaves (optional, but highly recommended)


1. In a rice cooker, combine the rice and water and press "Cook". Allow the rice to cook.
2. In a large pot over medium heat, combine the brown sugar, coconut milk, and salt. Allow this to simmer, stirring periodically, until it thickens into a syrupy consistency. This took me about 20-30 minutes.
3. Once the rice is finished cooking, combine it with the syrup mixture. Break up the rice so you can mix it well into the syrup.
4. Allow this to continue cooking on medium-low heat for about 15-20 minutes, or until the rice granules are fully cooked.
5. Line a shallow pan with banana leaves (wash them to clean first!), and tip out the biko on the banana leaves. Press the biko down flat using a spatula or wooden spoon, cut into squares, and serve!

Special Notes:

- You can add jackfruit, ube extract, or other add-ons you'd like to flavor up your biko!
- You can top it with latik, which are toasted coconut granules that are produced when you completely boil down coconut cream.


Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!

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