I grew up eating it, and now I make it for my kids.

It was newly cooked by my mother, each hefty square fragrant, warm, and inviting.

I saw it on our family table, savored after a long Lent season.

biko (Filipino sticky rice cake) slices on a plate

Simply Recipes / Mark Beahm

No other classic Filipino dessert or snack is so easy to prepare and such a joy to relish.

What Is Biko?

Traditionally, it is cooked in large woks over a low fire.

slices of slice of biko (Filipino sticky rice cake) on small plates and more on a larger plate

Simply Recipes / Mark Beahm

Simple Tip!

Look for short-grained white rice labeled as sweet rice, sticky rice, and/or glutinous rice.

On the package, there will often be suggestions for how to use the rice.

slice of biko (Filipino sticky rice cake) on a plate with a bit on a fork

Simply Recipes / Mark Beahm

First, you soak the glutinous rice in water for at least six hours.

This allows the uncooked rice grains to swell and puff up, ready for cooking.

Then, mix the rice with the coconut milk and sugar.

sweet rice soaking in a bowl for biko (Filipino sticky rice cake) recipe

Simply Recipes / Mark Beahm

Once it is cooked, crisp coconut latik are sprinkled on top.

Just be sure to use a saucepan that is large enough.

Youll end up with extra coconut oil and latik.

coconut cream starting to separate in the pan for biko (Filipino sticky rice cake) recipe

Simply Recipes / Mark Beahm

Cover and let sit at room temperature for six hours or overnight.

Add the coconut cream to a small saucepan over medium-high heat.

Dont walk away, or theres a good chance the latik will burn.

latik (coconut sprinkles) and coconut oil in a pot for biko (Filipino sticky rice cake) recipe

Simply Recipes / Mark Beahm

Do not discard the oil.

Use the reserved coconut oil to brush the bottom and sides of an 8x8-inch or 9x9-inch baking pan.

you’ve got the option to use the leftover coconut oil in other recipesstore it in the fridge.

latik (coconut sprinkles) in a bowl for biko (Filipino sticky rice cake) recipe

Simply Recipes / Mark Beahm

It adds flavorful depth to pork orchicken adobo.

Drain the liquid from the soaked rice.

The finished mixture will be thick and resemble porridge.

coconut oil used to grease a baking pan for biko (Filipino sticky rice cake) recipe

Simply Recipes / Mark Beahm

Transfer the rice mixture to the greased baking pan.

Using the back of a spoon or silicone spatula, smooth the mixture so it is level.

Bake until the rice is a solid cake, about 30 minutes.

rice in a colander for biko (Filipino sticky rice cake) recipe

Simply Recipes / Mark Beahm

Remove from the oven and let it cool to room temperature.

Slice the biko into 2x2-inch squares.

Top each slice with half a teaspoon of the latik.

coconut cream, sugar, and rice boiling in a pan for biko (Filipino sticky rice cake) recipe

Simply Recipes / Mark Beahm

Store leftovers without the topping in an airtight container in the fridge for up to 4 days.

Store the latik separately.

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biko cooked in a pan until porridge texture for biko (Filipino sticky rice cake) recipe

Simply Recipes / Mark Beahm

biko added to greased baking pan for biko (Filipino sticky rice cake) recipe

Simply Recipes / Mark Beahm

biko cooling on a wire rack

Simply Recipes / Mark Beahm

latik added to sliced biko (still in baking pan)

Simply Recipes / Mark Beahm

slice of biko (Filipino sticky rice cake) on a plate

Simply Recipes / Mark Beahm