Loaded with delicious coconut, this Filipino biko recipe is a favorite sweet sticky rice cake glossed over with a rich brown sugar caramelized coating! Topped with toasted shredded coconut, each bite is packed with a rich, syrup flavor!
This Filipino biko recipe is a sweet, authentic dessert that is filled with coconut and brown sugar! Calling all coconut lovers, as this dessert won’t disappoint!
Beautifully glossed with a lush brown sugar syrup topping, the sweet rice is so soft and practically melts in your mouth served warm!
Topped with the shredded toasted coconut, say hello to a tropical dessert cut into square-sized bars!
This post will go over everything you need to know to create this Filipino biko recipe.
Recipe difficulty: Bordering on moderate (The reason? Cooking the sweet rice can be challenging but keep reading our tips below!)
How to make biko? Using 7-ingredients (and yes that’s including salt!), this easy biko recipe uses 3 different types of coconut consistencies for the ultimate flavor! Combined with the richness of the brown sugar, this dessert is truly a delectable recipe for those with a sweet tooth!
Sam’s Pro Tips for this Filipino Biko Recipe
Cooking the Sweet Rice (The hardest part!)
If you’re not familiar with cooking rice, this will absolutely be the most difficult part of this Filipino biko recipe. Don’t worry, we have you covered!
We discussed this more in our Filipino Style Spam Garlic Fried Rice Anyone Will Love, but trick with rice is not to rush it!
As we cook our sweet rice, or glutinous rice, with the coconut cream, coconut milk, vanilla, and salt, you need to give time for the rice to steam to make sure you don’t get any crunchy pieces. Yuck!
Depending on the brand of rice used, you generally want to make sure after the rice is boiling that you reduce the heat to low, then cover and simmer for an additional 10 minutes until the liquid on top of the rice is gone.
After the 10 minutes, turn the heat off and let it sit covered while you prep the other ingredients. By being patient with the rice, you’ll get sugared soft goodness. Remember, patience!
Darker Brown Sugar Equals Deeper Color
What makes this Filipino biko sweet sticky rice recipe so addicting is the glossed over syrup of the brown sugar on top of the sweet rice.
As we mix the brown sugar with the coconut milk and cream, you get a rich, lush syrup that keeps the biko dessert so moist.
Remember the darker the brown sugar, the deeper the color of the gloss! (Side note – Once you refrigerate the biko, the color will lighten!)
Use Parchment Paper
To get the perfect, bite-sized squares, be sure to like the baking dish with parchment paper for easy removal from the dish and to cut the biko into even square bars. It makes for easy transferring to the wire rack when cooling!
Another plus to using the parchment paper is the easy cleanup of the baking dish!
Don’t Skip Out on the Toasted Coconut!
Topping this easy Filipino biko recipe with shredded coconut and toasting the last five minutes in the oven, gives that extra coconut flavor!
Plus, it makes these biko bars too cute when serving. If you don’t want to use shredded coconut, you can also use sliced jackfruit for a different option!
Key Ingredients – Filipino Biko Recipe
Below are some key ingredients for this recipe:
- Sweet rice: Sweet rice, sometimes referred to as glutinous rice, can typically be found in the Asian market. Not to be confused with the texture of long-grain rice, the consistency of the sweet rice is a short-grain rice common in Asian desserts.
- Coconut milk: What makes this Filipino biko recipe unique is that we actually cook the sweet rice with both coconut milk and coconut cream to make sure every grain of rice is infused with that sweet coconut. You’ll find that some recipes actually cook the rice separately, but we love cooking the rice with it!
- Coconut cream: For that extra rich coconut taste, a can of coconut cream is used in BOTH the rice and brown sugar syrup! The coconut cream gives such a concentrated flavor as seen in our Easy Rosette Ube Cupcakes with Coconut Buttercream That is So Moist!
- Shredded coconut: The 3rd type of consistency used! Shredded coconut will top this Filipino biko recipe and toast in the oven! Beautiful to look at when serving!
- Brown sugar: Using brown sugar is common in Filipino desserts as seen in our Creamy Filipino Leche Flan for Your Next Party and the color matters! The darker the color of the brown sugar, the deeper the color of the syrup will be when glossed over.
- Vanilla: A hint of vanilla will be used when cooking the sweet rice and adds to that sweet factor!
- Salt: A pinch to balance out the sweetness!
More Variations to this Filipino Biko Recipe
There are a few ways you can variate this Filipino biko recipe. Here’s how:
- Try it with oat milk! That’s right! Substitute the coconut cream in this Filipino dessert biko with oat milk for a different wholesome flavor to be mixed with the coconut! If you tried this, let me know in the comments below!
- Does the biko need to be warmed? Optional but recommended! When serving this Filipino dessert, warm the biko in the microwave or toaster oven. The syrup will become a nice glaze and the sweet rice will slightly soften.
- What can I pair with this dish? For other Filipino dessert options to bring to that dessert table, don’t forget to include our Perfectly Sweet and Crispy Filipino Turon Recipe | Fried Banana Rolls or 4-Ingredient Filipino Style Fruit Salad to Dazzle Your Guests for some all-time favorites!
Interested in Filipino cuisine, but don’t know where to begin? Download our Top 5 Crazy-Cheap Ingredients You Need for Filipino Cooking and Where to Find It from my free resource library!
- 3-Ingredient Filipino Banana Cue Recipe for Your Afternoon Snack
- Easy Rosette Ube Cupcakes with Coconut Buttercream That is So Moist
- 15-Minute Mini Pecan Sticky Buns to Drool Over
- 5 Incredibly Easy Filipino Recipes for Dinner to Help You Plan Your Week
Frequently Asked Questions
What are the ingredients of biko?
The main ingredients in biko are sweet rice, coconut milk, and brown sugar.
Do you have to refrigerate biko?
You can keep the biko dessert at room temperature for one day and then refrigerate after.
How long does Biko last in fridge?
Biko can last in the refrigerator for 3-4 days for optimal freshness.
Is sweet rice same as glutinous rice?
Sweet rice is the same as glutinous rice and is a short grain rice.