• 4 cups sweet rice (glutinous rice)
  • 4 cups water for rice cooking
  • 2 cup coconut milk
  • 1 lb. brown sugar
  • Lemon rind
  • Condensed milk (300 ml)

Sweet, soft, sticky rice cake. Cook in sweet rice or sometimes called glutinous rice, coconut milk, brown sugar and condensed milk for toppings.

Cooking Directions:


  1. Preheat oven to 350 degrees ºF, grease a 9×13 inch baking pan.
  2. Cook the rice in the rice cooker.
  3. Boil the coconut milk, grate the lemon skin and mix with sugar.
  4. Keep stirring until it gets very sticky.
  5. Scoop some caramel juice for toppings.
  6. Add the milk into the caramel juice and mix well.
  7. Pour the cook rice into the cooking pan with the caramel, mix well till blended.
  8. Pour the rice in a baking pan and spread with the toppings.
  9. Place in the middle rack and bake for 20 mins.
  10. Put coconut curd (latik) and serve.

Cooking Tips:

  • Black sweet rice or a combination of white sweet rice can be use in making biko. If using Black sweet rice, soak in water for 20-30 mins.
  • Canned ripe jackfruit can be added for additional taste. (Add the juice in water for rice cooking and pour the jackfruit with the rice into the caramel juice.
  • Pandan can be added in rice cooking for a sweet scented smell.

Watch the Biko cooking video

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