This biko recipe is a traditional kalamay; a beloved Filipino dessert made with sticky rice and a few simple ingredients like coconut milk and sugar. Topped with latik, a crunchy, caramelized coconut garnish, this sweet treat is perfect for any occasion.

For more delicious Filipino snacks, try my Silken Tofu with Sago.

Three pieces of caramelized Biko placed on a banana leaf, served on a white plate.

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Biko has always held a special place in my heart. It’s a dish that reminds me of family gatherings and the warmth of Filipino hospitality because it always manages to bring people together.

This sticky rice dessert is made from simple ingredients that are staples in Filipino cuisine. The chewy glutinous rice paired with the crunchy toasted coconut curds creates a texture that’s both satisfying and comforting.

Each time I make this biko recipe, I’m tempted to eat it straight out of the pan. Each bite of that caramel-like sweetness feels like home. If you want to share this sweet treat, serve it for special occasions or casual hangouts with friends.

Close-up of three pieces of Biko with a crunchy toasted coconut topping, arranged on a banana leaf.

Why This Recipe Works

Simple Recipe – I love how easy this is to make. We boil, mix, spread, and bake, using just a few simple ingredients.
Indulgently Dairy-Free – It’s naturally vegan thanks to the rich coconut milk, offering a creamy, indulgent texture that’s perfect for everyone to enjoy without missing a thing.
So Delicious – The warm, nutty, and caramel flavors from the brown sugar and coconut gives it a comforting sweetness.

Freshly cooked glutinous rice in a pot, showing its soft and sticky texture.

What is Biko?

Biko is a traditional Filipino kakanin, or rice-based dessert, made from glutinous rice, coconut milk, and brown sugar. This caramelized sticky rice dessert is often served on a banana leaf and garnished with latik, a crunchy topping made from toasted coconut curds. Biko is commonly enjoyed during special occasions, family gatherings, and celebrations.

A smooth layer of coconut and brown sugar syrup cooking in a pan, about to be mixed with sticky rice.

Tools You’ll Need

9 x 9 baking dish
Medium pot, for rice
Large pot, for mixing
Spatula

Ingredients You Will Need for Biko Kalamay

Here is a breakdown of what you will need to make this biko recipe. For actual measurements, see the recipe card at the end of this post.

Sweet rice – I use Three Ladies brand, which has the perfect texture for sticky rice desserts like biko. This glutinous rice (no, it doesn’t contain gluten) has a high starch content, which gives it that characteristic sticky and chewy texture when cooked.
Kosher salt – A pinch of salt helps balance the sweetness and enhance the overall flavors of the dessert.

Close-up of latik (crunchy toasted coconut curds) in a pan, showing its rich, brown color.

Latik (Crunchy Caramelized Coconut)

Canned Coconut milk – I use Aroy-D brand. Its rich and creamy consistency is key for both the rice and the latik. Keep in mind this is canned coconut milk, not the version found in a carton in the refrigerated section of the store. The ingredients should only include coconut and water.

Brown Sugar Mixture

Brown sugar – This gives the dessert a rich brown hue and deep caramel flavor.
Canned Coconut milk – Essential for the brown sugar mixture, it adds a creamy richness to the sticky rice. Keep in mind this is canned coconut milk, not the version found in a carton in the refrigerated section of the store. The ingredients should only include coconut and water. Aroy-D brand, is my preference.

How To Make Biko

Below is a summary of how to make this biko recipe. For a complete and detailed list of steps, see the recipe card at the end of this post.

Rice

Rinse rice, and add 2½ cups of water. Bring to a boil, then drop heat to a simmer, cover and cook for 16 minutes or until rice is cooked through. Set aside until ready to assemble. Make the latik and brown sugar mixture while rice cooks. You will need to have rice, sugar mixture, and latik ready in order to assemble.

Coconut-Brown Sugar Mixture

Add coconut milk and brown sugar (use 1¼ packed cup or 1⅓ packed cup if you prefer it a little sweeter) to a medium pot over medium heat and stir. Bring the mixture to a boil and drop to a simmer and cook for 20-25 minutes or until the mixture reduces by about half. Stir every few minutes. Mixture may splash a bit.

2. Add the cooked rice, salt, and anise (if using) to the coconut sugar mixture and stir. Turn stove on to medium heat and mix for about 10-12 minutes until the mixture becomes sticky and thick.

Latik (Crunchy Caramelized Coconut)

In a separate pan over medium heat, add coconut milk and lower to medium low heat. Cook for 25 minutes, stirring every few minutes until the mixture completely reduces and turns into a brown and crunchy texture. Be patient, as this process takes time. Keep in mind the mixture will splash, so top with a splash guard.
Once the mixture comes to a crumbly, crunchy mixture, set aside until ready to use.

Sticky rice mixed with the caramelized coconut and brown sugar syrup in a pan, showing its sticky texture.

Assemble the Biko Kalamay

1. Place 1 tablespoon of latik oil in the baking pan to cover the bottom. Transfer the rice mixture to the baking pan and use a spatula to smooth, even out, and pack into the pan. Top with latik and spread evening across the top.

Cut biko kalamay into 9 squares and if you prefer smaller pieces, cut into 12 or 15 pieces.

2. Refrigerate extra kalamay and reheat in 15 second increments until warmed through.

Tips and Tricks

Rinse the rice. Rinse the sweet rice a few times until the water runs clear to remove excess starch. This prevents it from becoming too sticky.
Cook the rice properly. Keep an eye on the rice while cooking. Avoid overcooking it, because we’ll continue cooking it later in the coconut sugar mixture.
Simmer the coconut-brown sugar mixture slowly. Let the mixture reduce slowly over medium-low heat to develop a deep caramel flavor without burning the sugar.
Stir constantly. When adding the rice to the coconut mixture, stir continuously to prevent it from sticking to the pan or burning. Additionally, constant stirring will help release starches from the rice, creating a thick and stickier texture.
Be patient with the latik. Allow the coconut milk to reduce slowly when making latik. Stir occasionally, and don’t rush the process to get the perfect crunchy topping.
Use a banana leaf for presentation. If you have access to banana leaves, line your pan or serving plate with them for an authentic presentation and added fragrance. You can omit this and the dessert will turn out perfectly fine.
Cut after cooling. Let the biko cool for a bit before cutting it into pieces. This helps the sticky rice set and makes it easier to slice cleanly. Letting it set overnight allows the flavors to meld. That is, if you can wait that long!

A large tray of Biko with a crunchy topping, set on banana leaves, freshly baked and ready to be cut into pieces.

Storing

Once it’s cooled to room temperature, place leftover biko in an airtight container or wrap it tightly with saran wrap. Then store it in the fridge for up to 4 days. You can it eat cold out of the fridge or gently reheat it in the microwave.

Three pieces of Biko with a crunchy topping placed on a banana leaf, ready to be served.

Frequently Asked Questions

What is the difference between biko and kalamay?

Biko is a type of kalamay made specifically with glutinous rice, coconut milk, and brown sugar. While kalamay refers to a broader range of Filipino sticky desserts, biko has a firmer, cake-like texture and is typically cut into squares for serving. Both are sweet and sticky, but kalamay can be made with various ingredients.

Why is my biko too sticky or mushy?

If your biko comes out too sticky or mushy, it’s possible that the rice was overcooked or you didn’t reduce the coconut-brown sugar mixture enough. Cook the rice just until tender and allow the coconut mixture to reduce by about half for the right consistency.

Can I make this ahead of time?

Yes, just store it in the refrigerator and reheat in 15-second increments in the microwave until warmed through.

Three pieces of caramelized sticky rice cake (Biko) placed on a banana leaf and served on a white plate.

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