If you’re searching for a dessert that captures the heart and soul of Filipino celebrations, look no further than this Special Biko Recipe. Imagine luscious, sticky rice soaked in silky coconut caramel, then crowned with golden coconut curds for a finish that’s as beautiful as it is delicious. Every bite brings together the comforting chew of glutinous rice and the deep sweetness of brown sugar, with just the right touch of salt to make the flavors sing. Whether you’re new to Filipino kakanin or a lifelong fan, this Special Biko Recipe is guaranteed to spark joy at your table and become a favorite you’ll want to share again and again.
Ingredients You’ll Need
The magic of this Special Biko Recipe lies in its handful of humble ingredients, each one essential to crafting the iconic taste and texture of this Filipino classic. Don’t be fooled by the simplicity—each component plays a starring role, from the creamy coconut to the comforting rice base.
- Glutinous Rice (Malagkit): The foundation of biko, delivering that signature chewy, sticky texture you can’t get from regular rice.
- Water: Helps the glutinous rice cook up perfectly tender and sticky—don’t rush this step!
- Coconut Milk: Full-fat coconut milk is key for a rich, creamy caramel that soaks into every grain.
- Dark Brown Sugar: Provides a deep, molasses-y sweetness and beautiful color for the biko layer.
- Salt: Just a touch to balance the sweetness and bring out all the nuanced flavors.
- Coconut Cream (for Latik): The thick part of coconut milk creates those irresistible, golden coconut curds that make this Special Biko Recipe truly stand out.
How to Make Special Biko Recipe
Step 1: Prepare the Rice
Begin by thoroughly rinsing the glutinous rice under cold water until the water runs clear. This step washes away excess starch and prevents the finished biko from becoming too gummy. Cook the rice in a rice cooker or in a pot on the stovetop with 2 1/2 cups water. Let it simmer until the grains are tender and all the water is absorbed. The rice should be sticky but not mushy, forming the perfect base for your Special Biko Recipe.
Step 2: Make the Coconut Caramel
While the rice is cooking, grab a large non-stick pan and combine the coconut milk, dark brown sugar, and salt. Set the pan over medium heat and stir constantly as the sugar melts into the coconut milk. The mixture will begin to thicken into a luscious, syrupy caramel. This aromatic step fills your kitchen with the unmistakable scent of coconut and caramelized sugar—pure heaven!
Step 3: Combine Rice and Caramel
Once your rice is perfectly cooked, gently fold it into the caramel mixture. Be patient as you stir—this takes about 10 to 15 minutes, but it’s worth it to get every grain thoroughly coated and sticky. The mixture will become glossy and rich, forming the heart of your Special Biko Recipe. When the rice is evenly coated, transfer it into a greased 9×13-inch dish and press it down evenly with a spatula or the back of a spoon.
Step 4: Make the Latik Topping
Time to prepare the crowning glory! In a clean non-stick pan, pour in the coconut cream and let it simmer gently over medium heat. Stir occasionally as the cream thickens, separates, and eventually turns into golden, crispy coconut curds (latik). This can take 20 to 30 minutes, so keep an eye on it—those little nuggets of flavor are pure gold and elevate every bite of your Special Biko Recipe.
Step 5: Assemble and Set
Once the rice mixture has slightly cooled in the pan, sprinkle the latik generously over the top. Let the biko set at room temperature for at least 30 minutes before slicing. This brief wait allows the flavors to meld and makes cutting neat squares a breeze. Now, prepare yourself for a serving of pure comfort and nostalgia!
How to Serve Special Biko Recipe
Garnishes
The beauty of the Special Biko Recipe lies in its simplicity, but a generous topping of golden latik is non-negotiable. For a little extra flair, try a dusting of toasted coconut flakes or a small drizzle of coconut syrup to highlight that rich coconut flavor even more.
Side Dishes
While biko is a showstopper on its own, it pairs beautifully with fresh, tropical fruits like mango or pineapple. If you’re serving a spread of Filipino desserts, try it alongside maja blanca or cassava cake for a true kakanin feast that will wow your guests!
Creative Ways to Present
For special occasions, cut your Special Biko Recipe into bite-sized squares and nestle them into colorful cupcake liners. You can also use cookie cutters for fun shapes, or layer them in individual jars for a portable treat. However you present it, this biko is sure to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), simply cover the biko tightly with plastic wrap or transfer it to an airtight container. It stays fresh at room temperature for up to three days, or in the refrigerator for up to a week without losing its signature chewiness.
Freezing
Yes, you can freeze your Special Biko Recipe! Cut it into serving-size pieces and wrap tightly in plastic wrap, then place in a freezer-safe container. It’ll keep for up to two months. Thaw overnight in the fridge when you’re ready for a sweet treat.
Reheating
To recapture that fresh-made magic, reheat slices of biko gently in the microwave for 20 to 30 seconds. If you prefer, wrap them in foil and warm in a 300°F oven for about 10 minutes. This brings back the gooey, fragrant coconut aroma that makes this dessert so special.
FAQs
Can I use regular rice instead of glutinous rice?
For that authentic sticky texture, glutinous rice (malagkit) is a must. Regular rice won’t hold together or become chewy enough to create the signature consistency of the Special Biko Recipe.
Is it possible to use light coconut milk?
While you can use light coconut milk in a pinch, full-fat coconut milk gives the richest flavor and creamiest texture. For the most decadent and authentic Special Biko Recipe, stick to the full-fat version.
How do I know when the latik is done?
The latik is ready when the coconut cream has separated, and you see golden-brown curds floating in clear coconut oil. They should be crisp and fragrant, but watch closely to prevent burning!
Can I make this Special Biko Recipe in advance?
Absolutely! This biko actually gets better as it sits, allowing the flavors to meld. You can make it a day ahead and store at room temperature or in the fridge—just don’t forget to add the latik before serving.
What’s the best way to slice biko cleanly?
Let the biko cool completely, then use a plastic or lightly greased knife to cut neat squares. Wiping the knife between cuts helps keep those edges perfectly clean for picture-perfect servings.
Final Thoughts
If you’re ready to experience a classic Filipino treat that’s pure comfort and celebration, you simply must try this Special Biko Recipe. Share it with family, bring it to gatherings, or keep it all to yourself (we won’t judge!). However you enjoy it, this recipe is sure to become a cherished favorite in your dessert collection.
Print
Special Biko Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Special Biko is a traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar, topped with caramelized coconut curds called latik. This sweet, rich dessert is perfect for celebrations or anytime you crave a comforting treat.
Ingredients
Main Ingredients
- 2 cups glutinous rice (malagkit)
- 2 1/2 cups water
- 2 cups coconut milk
- 1 1/2 cups dark brown sugar
- 1/2 teaspoon salt
Latik Topping
- 1 cup coconut cream (or the thick part of canned coconut milk)
Instructions
- Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear to remove excess starch. In a rice cooker or pot, combine the rinsed rice with 2 1/2 cups water and cook until the rice is fully cooked and sticky.
- Make the Coconut Caramel: While the rice cooks, combine the coconut milk, dark brown sugar, and salt in a large non-stick pan over medium heat. Stir constantly to prevent burning as the mixture thickens to a syrup-like consistency.
- Combine Rice and Caramel: When the rice is done cooking, fold it carefully into the coconut caramel mixture. Mix well and continue cooking for about 10–15 minutes until all the rice is coated and the mixture is sticky and well blended.
- Transfer and Press: Grease a 9×13-inch baking dish lightly with oil or cooking spray. Transfer the sticky rice mixture into the dish and press it evenly to form a compact layer.
- Make the Latik Topping: In a non-stick pan over medium heat, simmer the coconut cream, stirring occasionally. Continue cooking until the coconut cream separates into coconut oil and golden brown coconut curds (latik), about 20–30 minutes.
- Top and Set: Once the biko has cooled slightly, spread the latik topping evenly over the surface. Allow the biko to set before slicing into squares and serving.
Notes
- Use full-fat coconut milk and dark brown sugar for a richer, deeper flavor.
- Latik can be made ahead and stored in the refrigerator for up to one week.
- Biko is best served at room temperature for optimal texture and flavor.
- You can store biko unrefrigerated for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
