Biko Recipe - Learn How to Make Filipino Biko Malagkit - Pilipinas Recipes (2024)

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In Tagalog region, Bikois also known as “Sinukmani” (sweet sticky rice). The Biko Recipe is the all-time favorite dessert or “meryenda” (mid-afternoon snack). A native Filipino Delicacy. It is served during special occasions such as town fiesta, reunion and parties.

Yesterday when I was working at home, my kids called me all of the sudden. They want something sweet. They said they misses my “Sinukmani” or “Biko” and ask me to cook their favorite dessert. They called my “Biko” as the “Best Biko recipe” ever. Well, that’s my kids, I can’t say no.

Biko Recipe - Learn How to Make Filipino Biko Malagkit - Pilipinas Recipes (1)

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Biko Recipe

★★★★★5 from 1 review

In Tagalog region, Bikois also known as “Sinukmani” (sweet sticky rice). The Biko Recipe is the all-time favorite dessert or “meryenda” (mid-afternoon snack). A native Filipino Delicacy.

  • Author: Pilipinas Recipes
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 10 1x
  • Category: Dessert
  • Cuisine: Filipino

Ingredients

Scale

  • 2 cups glutinous rice, washed and drained
  • 2 cans (about 800ml) coconut milk
  • 2 cups water
  • ¾1 cup dark brown sugar
  • 1 tsp vanilla – optional
  • ¼ cup dark crown sugar
  • veg. or coconut oil for greasing the pan

Instructions

  1. In a large pot over medium heat, mix together the 3 cups coconut milk and water.
  2. Add the sticky rice and bring to a boil.
  3. Once it starts to boil lower the heat to medium-low and let it simmer, stirring constantly to keep rice from burning.
  4. Add more water in ½ cup increments if rice mixture is drying before rice is cooked.
  5. When rice mixture begins to thicken, add ¾ – 1 cup brown sugar and stir until sugar is dissolved and fully incorporated.
  6. Continue to cook, stirring regularly, until mixture is very thick and sticky. Biko is ready when it is already very difficult to stir and it pulls away from the pan.
  7. Pour the rice into the greased pan.
  8. Spread out evenly and bake in a preheated oven at 350°F/180°C for 15-20 minutes.
  9. While waiting, prepare the coconut caramel topping by combining the rest of coconut milk and ¼ cup sugar in a saucepan and cook over medium heat while constantly stirring until the liquid thickens and is reduced by almost half.
  10. Take the rice out of the oven and spread the caramel topping evenly over the rice and bake for another 15 minutes or until caramel is browned.
  11. Remove from oven and let it cool down before serving.

Notes

Watch this video as reference.

Nutrition

  • Serving Size: 1 slice
  • Calories: 517
  • Sugar: 56.7 g
  • Sodium: 16 mg
  • Fat: 2.5 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 119 g
  • Fiber: 0 g
  • Protein: 5.8 g
  • Cholesterol: 0 mg

Keywords: mid-afternoon snack, meryenda, Tagalog

There are two ways to cook this sticky rice, one is by cooking the glutinous rice first before adding the coconut milk and sugar. The other one is the rice is cooked in the coconut milk and brown sugar until the rice absorbs the flavor as it cooks

Biko Variations

Biko is a type of sticky rice pudding. In Thailand they put coconut milk with sugar after cooking the glutinous rice while in Malaysia they cook it with pandan and wrap it in banana leaves but here in the Philippines the traditional way to cook is to mix all the ingredients together in a thick Filipino frying pan, this way the coconut milk and sugar will be cooked properly with the rice blending all the flavors together.

Biko, being a native sweet can be bought in many places as well as along the streets of various towns and cities. You can find it together with other “kakanin”. The typical Biko is also topped with golden brown coconut shavings and because it has been turned a little crisp, it gives a slight saltiness to this sweet treat. Additionally, “kakanin” came from 2 Tagalog words which are “kain” or to eat and “Kanin” meaning rice. Just like other “Kakanins”, Biko is a staple in many households as a dessert or snack. It is heavy on the tummy because its main ingredient is rice so make sure you leave room for it if you’re having it as a dessert.

If you are going to invite people to your house and you are going to serve Biko for dessert, make sure you cook it a few hours before they come because the quality of this sweet is so much better when you have just cooked it. Slice it diagonally and don’t forget to top it with its signature toasted coconut shavings. It’s also wonderful to pair it with hot tea or coffee or if you’re feeling fancy hot chocolate drink. A lot of tourist friends now know about this native delicacy by word of mouth and we Filipinos should really be proud because we get to offer an amazing food.

Biko Recipe & Preparation

My Biko recipe is so simple to make. I just need 4 ingredients which areMalagkit(glutinous rice), Coconut milk, brown sugar, and butter. Nowadays, you can buy ready to cook coconut milk in the supermarket but I used fresh coconut meat. You can find coconut in the market and ask the vendor to finely grated it by machine. Then I add a little hot water on the coconut meat, using my hand I squeeze the mixture for a thicker cream. This is the first squeezing, this process is repeated depending on how much you needed.

Biko Recipe - Learn How to Make Filipino Biko Malagkit - Pilipinas Recipes (3)

I rinse the glutinous rice and steam it. The rice must partially cook. Meanwhile, I bring coconut milk to boil, add the brown sugar and boil for few minutes until sugar melt and mixed into the coconut milk. Stir occasionally and add the glutinous rice until it becomes sticky. Brush the pan with butter first then pour in the sticky rice and spread it out evenly. You can use banana leaves, though optional, give the dessert a distinct taste and fragrance. Sprinkled the crunchy bits of “Latik” (toasted coconut milk crumbs) on top of sticky rice.

Best paired with Pancit Bihon and soft drinks. Yummy!


PS:Ideas and Suggestions to improve this recipeare much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

4.2/5 - (4 votes)

Biko Recipe - Learn How to Make Filipino Biko Malagkit - Pilipinas Recipes (2024)

FAQs

What does biko mean in Filipino? ›

Biko is a Filipino rice cake made from sticky glutinous rice, coconut milk and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word 'kanin', which means rice) and is often eaten as a dessert or snack.

What are the varieties of biko? ›

There are different kinds and colors of Filipino biko, from yellow-colored ones made with kabocha squash and pale green ones made with sweet-smelling pandan to maroon-colored sweet biko made from purple rice.

What is the difference between suman and biko? ›

On Panay Island where I was raised, we have at least three different kinds of suman: ibus (eeh-boos), which is the same sticky rice cake but wrapped in buri (palm leaves) and boiled; biko (bee-koh) made with whole rice kernels (not ground rice or rice flour) and cooked with coconut milk and brown sugar, then slathered ...

What is the other name for biko? ›

It is also known as inkiwar in Ilocano Northern Luzon and sinukmani or sinukmaneng in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as wadjit in Tausug; wadit in Maranao; and wagit in Maguindanao. A notable variant is puto maya in Cebuano-speaking regions of the Philippines.

What does Abi mean in Filipino? ›

In Filipino, it translates into akala ko: equivalent to the English expres- sion 'or so I thought'. It suggests that one's expectations have been thwarted by reality. The Binisaya dictionary tells us that abi means 'to misconstrue, misread', while nako means 'mine'.

What country is biko from? ›

Steve Biko (born December 18, 1946, King William's Town, South Africa—died September 12, 1977, Pretoria) was the founder of the Black Consciousness Movement in South Africa. His death from injuries suffered while in police custody made him an international martyr for South African Black nationalism.

When should I eat biko? ›

Biko is often served as merienda (snack) but it is also common as breakfast or dessert. It's sometimes topped with latik, a coconut caramel. I love the consistency of the sticky rice, so dense that it's sliced instead of scooped.

What is suman in English? ›

Suman is a Filipino delicacy primarily made of sticky rice and coconut milk, and is usually called “rice cake” in English.

What is the difference between biko and Sinukmani? ›

In some areas, particularly in Southern Luzon, Biko is called Sinukmani. However, the ingredients and preparation are very similar, with both dishes being made from glutinous rice, coconut milk, and sugar. The variations in naming are often regional and still use the same recipe and ingredients.

What is pinipig made of? ›

Pinipig is made solely from glutinous rice (malagkit or "sticky" rice). The grains are harvested while still green. They are husked and the chaff is separated from the grain (traditionally using large flat winnowing baskets called bilao).

How to make the best sticky rice? ›

directions
  1. Wash rice several times (until the water is clear).
  2. Let soak for a few minutes in colander.
  3. Put rice in pan with tight fitting lid and add the water.
  4. Cover and bring to a boil.
  5. Simmer over low heat for 15 minutes.
  6. Remove pan from heat and quickly stretch clean tea towel over the pot, cover with lid.

Are bibingka and biko the same? ›

I googled it and found out that biko is made from glutinous rice (usually combination of black rice and white sweet rice) and is topped with Latik, which is fried coconut milk curd. Bibingka is made from white glutinous rice and topped with caramelized sugar and coconut cream.

Where did biko originate in the Philippines? ›

Biko appears everywhere in the Philippines and no one seems to question its origins—but it's probably from China, where rice is believed to have been first cultivated as a domestic crop.

What is the other name of malagkit in English? ›

In the Philippines, glutinous rice is known as malagkit in Tagalog or pilit in Visayan, among other names such as diket in Ilocano. Both mean "sticky".

Is biko a traditional food? ›

The History of Biko

Rice has always been a staple food in Filipino cuisine and the combination of glutinous rice, coconut milk, and brown sugar highlights the abundance of these crops in the Philippines. Desserts like this one were often created as a creative way to use up these staples.

Why is biko called biko? ›

What's with the name? Biko takes its name from the coffee-colored, sweet coconut curd that gives it its distinctive flavor.

Where did biko come from in the Philippines? ›

Biko appears everywhere in the Philippines and no one seems to question its origins—but it's probably from China, where rice is believed to have been first cultivated as a domestic crop.

What is the Filipino term for white washed? ›

The term "white-washed" has been applied to those seeking to further assimilate. Those who disclaim their ethnicity lose the positive adjustment to outcomes that are found in those who have a strong, positive, ethnic identity.

What is the Tagalog of African? ›

The English word "African" can be translated as the following word in Tagalog: 1.) Aprikano - [noun] African more...

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