Filipino Biko from the stove

Filipino sticky rice, known as Filipino Biko, is a classic, popular dessert. It's simple to make with simply four ingredients!

As a Filipino-American, We definitely grew up with a sweet tooth. Most Filipino food leans sweet versus spicy. And when it comes to dessert, there are no shortage of sweets!

We love making Turon (banana lumpia), Taisan (a fluffy Filipino chiffon cake), and these bright tasty Ube Cookies for everyday sweets.

When it came to bigger family gatherings and holidays, we almost always feasted with Leche Flan and Biko.

[feast_advanced_jump_to]

What is Filipino Biko?

Biko is a sweet, sticky rice dessert. If you're looking for an simple Filipino dessert to make, this is a great one to start with!

It's made with simply four ingredients: white rice, brown sugar, coconut, milk, and vanilla. That's it!
The recipe is super simple to make: simply a few steps, and then the most time is spent letting it cool and set.
It's a portable dessert, perfect for picnics and barbecues.
Biko can keep in the refrigerator for up to one week.

4-Ingredient Filipino sticky rice

Rice – You can use any glutinous white rice in this biko recipe. The water shown in the pic above is used to cook the rice.

Brown sugar – You can use either light brown sugar or dark brown sugar in biko, but We much prefer the richer molasses flavor of dark brown sugar. Be sure to pack the dark brown sugar well when measuring.

Coconut milk – Be sure to use canned coconut milk for this, and NOT the kind of coconut milk sold as a refrigerated alternative milk drink. The latter will be way too thin and watery for this dessert.

Vanilla – We love the addition of pure vanilla extract in this dessert. It adds a richer depth of flavor and an even sweeter aroma.

Step-by-step instructions

Line an 8×8 inch square baking pan with parchment paper. Set aside.

In a large pot, cook the rice in water according to package directions.

In a heavy bottom pot, whisk together the brown sugar, coconut milk, and vanilla, and cook over medium heat until the sugar has dissolved. Then bring the mixture to a boil and stir, cooking until the mixture has thickened a bit, about 5 minutes.

Add the cooked rice to the brown sugar mixture and stir to combine. Cook, stirring regularly, for about 5 to 7 minutes.

Spread the rice evenly into the prepared pan, then allow to set. You can refrigerate the biko until you're ready to serve.

Recipe FAQs

Can We use any sugar?

Dark brown sugar is best for this recipe. You can use light brown sugar if that's all you have on hand, but you might want to add a teaspoon of molasses to the mix.

What's the best way to store Filipino Biko?

Store in an airtight container in the refrigerator for up to one week.

Kitchen tools and equipment

For this recipe, you simply need a few basic kitchen tools:

Baking pan – Most biko are made in an 8 x 8 inch square baking pan or 9 x 9 inch square baking pan. You can make this in a 9 x 13-inch baking pan, but your biko will be thinner.

Parchment paper– Use parchment paper to ensure the biko doesn't stick to the pan. This makes it simple to lift out and serve.

Large pot s – You'll need two large pots. Use one large pot to cook the rice. Then use a heavy bottom pot or pan, such as a dutch oven, to cook the brown sugar/vanilla/coconut milk mixture.

How to serve this Filipino dessert

If you're looking for more authentic Filipino recipes to try, start with the Pressure-cooker Chicken Adobo recipe, and serve it over Pressure-cooker Garlic Rice.

For hearty meat recipes, try the favorite Filipino Pork BBQ Skewers. Or homemade Caldereta, Almondigas, or Ground Pork Menudo recipe.

More Filipino recipes

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Biko

By Marlynn Schotland Prep Time: 5 mins Cook Time: 5 mins Chill time: 20 mins Total Time: 30 mins Servings: 10 servings This Filipino sweetened rice dessert is a great make-ahead dessert for picnics and barbecues!

Equipment

1 8-inch Square Baking Pan
1 Dutch Oven or saucepan

Ingredients

2 cups glutinous rice
1 can (14 ounce) coconut milk
2 cups packed dark brown sugar
1 teaspoon vanilla extract

Instructions

Line an 8×8 inch square baking pan with parchment paper. Set aside.
In a large pot, cook the rice in water according to package directions.
In a heavy bottom pot, whisk together the coconut milk, brown sugar, and vanilla, and cook over medium heat until the sugar has dissolved. Then bring the mixture to a boil and stir, cooking until the mixture has thickened a bit, about 5 minutes.
Add the cooked rice to the brown sugar mixture and stir to combine. Cook on low, stirring regularly, for about 5 to 7 minutes.
Spread the rice evenly into the prepared pan, then allow to set. You can refrigerate the biko until you're ready to serve.

Notes

Makes 10 to 12 servings. Choosing rice: make sure you use a glutinous rice. This is not rice that has gluten, but rather called glutinous because of its glue-like sticky texture. Storage: Store leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

Calories: 381 kcal, Carbohydrates: 75 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 20 mg, Potassium: 172 mg, Fiber: 1 g, Sugar: 43 g, Vitamin C: 1 mg, Calcium: 48 mg, Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.