Biko
Biko is a Filipino kakanin made by simmering glutinous rice in coconut milk and brown sugar until it turns thick, sticky, and deeply caramelized, then topped with latik — coconut curds toasted until golden and crunchy. It’s a merienda and fiesta table staple, equally at home sliced into squares for an afternoon snack or served as part of a holiday spread.
Watch It Made
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Instructions
- Drain the soaked rice and steam or boil it in the water until just cooked through, about 15-20 minutes. Set aside.
- To make the latik, simmer one can of coconut milk in a pan over medium-low heat, stirring occasionally, until it separates into oil and curds. Continue cooking the curds until golden brown and crisp, then strain, reserving both the latik bits and the coconut oil separately.
- In a wide pan or wok, combine the remaining can of coconut milk with the brown sugar and salt. Cook over medium heat, stirring, until the sugar dissolves and the mixture thickens slightly.
- Add the cooked rice to the pan and mix well, folding constantly so the rice absorbs the syrup evenly.
- Keep cooking over low heat, stirring frequently, until the mixture turns thick, glossy, and pulls away from the sides of the pan, 20-30 minutes. Stir in the vanilla extract if using.
- Transfer to a banana-leaf-lined or greased pan, pressing down firmly and evenly with a spatula. Let cool completely.
- Top with the toasted latik curds before slicing into squares and serving.
Cook's Tip
Keep stirring once the rice goes into the syrup and don't walk away — the sugar at the bottom of the pan scorches fast once the mixture thickens, and a burnt batch can't be fixed, only started over.