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Three slices of biko on banana leaf, glossy coconut caramel topping with latik in the center
Tagalog Luzon 15 min prep · 55 min cook 1h 10m total Medium

Biko

Biko (Kalamay na Malagkit)

Classic Filipino biko: malagkit rice simmered in coconut milk and brown sugar, finished with latik coconut curds.

Serves 12 · 1h 10m total

The Story

Biko is malagkit rice that has been cooked like a dessert risotto: coconut milk first, then brown sugar until every grain is coated and the pan smells like caramel and gata. It is cut into squares, not scooped like champorado, and the topping is latik—the brown coconut curds left when you reduce coconut cream.

You see it at lamay, baptisms, and town fiestas because it travels well, feeds a crowd, and does not need an oven. The texture should be sticky but still show individual grains, not a paste.

Low heat at the end is the whole skill. High heat scorches sugar on the bottom and you will taste it in every square.

Best paired with

Hot coffee or salabat, and puto if you are building a kakanin plate.

Use it in these KusinaPH recipes

BibingkaChamporadoGinataang Bilo-Bilo

Lola's Tips

  • ✦Rinse malagkit until the water is almost clear or the biko turns glue.
  • ✦Cook uncovered at the end so extra liquid evaporates.
  • ✦Line the pan with banana leaf if you have it—the smell is half the dish.
  • ✦Latik burns fast; stir coconut cream constantly once it splits.

Substitutions

  • coconut cream (for latik) → skip latik and top with toasted coconut
  • brown sugar → muscovado for a darker, more molasses flavor

Ingredients

Servings
12
(recipe for 12)

Instructions

  1. 1

    Rinse glutinous rice until the water runs almost clear. Soak 20 minutes, then drain.

  2. 2

    In a heavy wide pan, combine rice, coconut milk, water, and salt. Bring to a simmer over medium heat, stirring often, until the liquid is mostly absorbed, 15 to 18 minutes.

  3. 3

    Stir in brown sugar. Lower heat. Cook 15 to 20 minutes more, stirring, until the mixture is thick, glossy, and pulls from the sides of the pan.

  4. 4

    Meanwhile, simmer coconut cream in a small pan over medium-low heat, stirring, until the oil separates and brown curds (latik) form. Scoop out the curds.

  5. 5

    Line an 8-inch square pan with banana leaf if using, or grease lightly. Press the biko in an even layer. Scatter latik on top.

  6. 6

    Cool until set enough to slice into squares. Serve at room temperature.

Kitchen Timer · 15 min prep first

55:00

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