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    Urban Bliss Life » All Recipes » Asian Recipes » Filipino Recipes » Filipino Biko

    Published: May 26, 2022 / Updated: May 10, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Filipino Biko

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    filipino biko with text overlay
    filipino biko with text overlay
    filipino biko with text overlay

    Filipino sticky rice, known as Filipino Biko, is a classic, popular dessert. It's easy to make with just four ingredients!

    slice of filipino biko on a pink scalloped plate with flowers in the background

    As a Filipino-American, I definitely grew up with a sweet tooth. Most Filipino food leans sweet versus spicy. And when it comes to dessert, there are no shortage of sweets!

    We love making Turon (banana lumpia), Taisan (a fluffy Filipino chiffon cake), and these bright delicious Ube Cookies for everyday sweets.

    When it came to bigger family gatherings and holidays, we almost always feasted with Leche Flan and Biko.

    Jump to:
    • What is Filipino Biko?
    • 4-Ingredient Filipino sticky rice
    • Step-by-step instructions
    • Recipe FAQs
    • Kitchen tools and equipment
    • How to serve this Filipino dessert
    • More Filipino recipes
    • Biko

    What is Filipino Biko?

    slices of filipino biko stacked on top of one another, on a blue scalloped plate.

    Biko is a sweet, sticky rice dessert. If you're looking for an easy Filipino dessert to make, this is a great one to start with!

    • It's made with just four ingredients: white rice, brown sugar, coconut, milk, and vanilla. That's it!
    • The recipe is super easy to make: just a few steps, and then the most time is spent letting it cool and set.
    • It's a portable dessert, perfect for picnics and barbecues.
    • Biko can keep in the refrigerator for up to one week.

    4-Ingredient Filipino sticky rice

    ingredients to make Filipino biko sticky rice, on a pastel-colored table.

    Rice - You can use any glutinous white rice in this biko recipe. The water shown in the pic above is used to cook the rice.

    Brown sugar - You can use either light brown sugar or dark brown sugar in biko, but I much prefer the richer molasses flavor of dark brown sugar. Be sure to pack the dark brown sugar well when measuring.

    Coconut milk - Be sure to use canned coconut milk for this, and NOT the kind of coconut milk sold as a refrigerated alternative milk drink. The latter will be way too thin and watery for this dessert.

    Vanilla - I love the addition of pure vanilla extract in this dessert. It adds a richer depth of flavor and an even sweeter aroma.

    Step-by-step instructions

    Line an 8x8 inch square baking pan with parchment paper. Set aside.

    In a large pot, cook the rice in water according to package directions.

    coconut milk and brown sugar mix for filipino biko
    coconut milk and brown sugar boiling for filipino biko
    coconut milk and brown sugar mixture for filipino biko

    In a heavy bottom pot, whisk together the brown sugar, coconut milk, and vanilla, and cook over medium heat until the sugar has dissolved. Then bring the mixture to a boil and stir, cooking until the mixture has thickened a bit, about 5 minutes.

    making rice
    rice in coconut and brown biko mix

    Add the cooked rice to the brown sugar mixture and stir to combine. Cook, stirring regularly, for about 5 to 7 minutes.

    pouring rice biko mixture onto sheet pan
    filipino biko on sheet pan

    Spread the rice evenly into the prepared pan, then allow to set. You can refrigerate the biko until you're ready to serve.

    Recipe FAQs

    slice of filipino biko on a pink plate.
    Can I use any sugar?

    Dark brown sugar is best for this recipe. You can use light brown sugar if that's all you have on hand, but you might want to add a teaspoon of molasses to the mix.

    What's the best way to store Filipino Biko?

    Store in an airtight container in the refrigerator for up to one week.

    Kitchen tools and equipment

    cutting filipino biko dessert with a pastry cutter.

    For this recipe, you just need a few basic kitchen tools:

    Baking pan - Most biko are made in an 8 x 8 inch square baking pan or 9 x 9 inch square baking pan. You can make this in a 9 x 13-inch baking pan, but your biko will be thinner.

    Parchment paper - Use parchment paper to ensure the biko doesn't stick to the pan. This makes it easy to lift out and serve.

    Large pots - You'll need two large pots. Use one large pot to cook the rice. Then use a heavy bottom pot or pan, such as a dutch oven, to cook the brown sugar/vanilla/coconut milk mixture.

    How to serve this Filipino dessert

    slices of filipino bike on a pink and a blue plate.

    If you're looking for more authentic Filipino recipes to try, start with my Instant Pot Chicken Adobo recipe, and serve it over Instant Pot Garlic Rice.

    For hearty meat recipes, try my favorite Filipino Pork BBQ Skewers. Or homemade Caldereta, Almondigas, or Ground Pork Menudo recipe.

    More Filipino recipes

    • ube white chocolate chip cookies stacked on top of one another on a white plate.
      Ube White Chocolate Chip Cookies
    • shrimp adobo cooking in a pan
      Shrimp Adobo in Coconut Milk
    • filipino macaroni salad with hard boiled egg halves in bowl.
      Filipino Macaroni Salad
    • soup of meatballs and thin noodles in a white bowl.
      Almondigas (Filipino Meatball and Noodle Soup)

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    sliced biko stacked on top of a blue plate on a pastel table.

    Biko

    5 from 6 votes
    Prep Time: 5 minutes mins
    Cook Time: 5 minutes mins
    Chill time: 20 minutes mins
    Total Time: 30 minutes mins
    Recipe by Marlynn Schotland
    This Filipino sweetened rice dessert is a great make-ahead dessert for picnics and barbecues!
    Servings: 10 servings
    Calories: 381kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Equipment

    • 1 8-inch Square Baking Pan
    • 1 Dutch Oven or saucepan

    Ingredients

    • 2 cups glutinous rice
    • 1 can (14 ounce) coconut milk
    • 2 cups packed dark brown sugar
    • 1 teaspoon vanilla extract
    Get Recipe Ingredients

    Instructions

    • Line an 8x8 inch square baking pan with parchment paper. Set aside.
    • In a large pot, cook the rice in water according to package directions.
    • In a heavy bottom pot, whisk together the coconut milk, brown sugar, and vanilla, and cook over medium heat until the sugar has dissolved. Then bring the mixture to a boil and stir, cooking until the mixture has thickened a bit, about 5 minutes.
    • Add the cooked rice to the brown sugar mixture and stir to combine. Cook on low, stirring regularly, for about 5 to 7 minutes.
    • Spread the rice evenly into the prepared pan, then allow to set. You can refrigerate the biko until you're ready to serve.

    Notes

    Makes 10 to 12 servings. 
    Choosing rice: make sure you use a glutinous rice. This is not rice that has gluten, but rather called glutinous because of its glue-like sticky texture.
    Storage: Store leftovers in an airtight container in the refrigerator for up to four days.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 381kcal | Carbohydrates: 75g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 172mg | Fiber: 1g | Sugar: 43g | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. Tayler Ross says

        June 03, 2022 at 8:19 pm

        5 stars
        I made this for dessert tonight and OMG was it delicious! And so simple to make too!

        Reply
      2. Mahy says

        June 03, 2022 at 6:59 pm

        5 stars
        I've got to try this biko. It is one of those recipes that I've never seen before. Super excited!

        Reply
      3. Janessa says

        June 03, 2022 at 6:39 pm

        5 stars
        What a tasty dessert! This was my first time making Biko and it turned out well thanks to your great directions. I'll definitely be making it again.

        Reply
      4. Tara says

        June 03, 2022 at 6:23 pm

        5 stars
        A favorite! This Biko looks so good! I love how easily it comes together with just four ingredients.

        Reply
      5. Cambrea says

        June 03, 2022 at 5:56 pm

        5 stars
        I have never heard of this dessert before but it sounds and looks so delicious and so easy to make!!

        Reply
      5 from 6 votes (1 rating without comment)

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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