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biko latik niyog

Biko / Sinukmani | Sweet-Rice Cake

A rice cake made of glutinous rice cooked in sweetened coconut cream/milk and topped with coconut curds or latik.
Servings 16


  • Banana leaf rinsed and softened
  • 2 cups malagkit (sweet glutinourice rinsed and drained
  • 2 cups water
  • 2 cups gatâ coconut cream
  • 2 cups dark brown sugar muscovado, or shaved palm sugar
  • 1 tsp salt
  • Grated coconut
  • Latik coconut curds


  • Grease banana leaf with coconut oil or butter. Line an 8-inch square pan with the oiled banana leaf.
  • Place rice and water in a rice cooker. Cook until rice is done al dente.
  • Boil coconut milk, sugar, and salt in a wok over medium heat. Reduce heat; simmer for about 15 minutes, until sugar is completely dissolved. Add cooked rice; stir constantly for 5 to 10 minutes, or until most of the coconut milk has been absorbed. Biko is cooked when mixture oils up and the rice no longer sticks to the sides of the wok.
  • Pour hot into prepared pan; flatten with an oiled spatula. Cut into 2-inch squares with an oiled knife or spatula. Top each square with grated coconut and/or coconut curds.
  • Serve hot or cold. Refrigerate leftover biko covered, in the baking dish, and consume within 5 days. Wrap leftovers in plastic wrap and freeze up to 6 months; thaw overnight in fridge before serving; serve at room temperature or warm by steaming for about 10 minutes.


* To soften a banana leaf: Trim banana leaf to size; rinse and wipe dry. Pass banana leaf, shiny side down, over medium flame of a stove for 2 to 3 seconds, until color darkens and leaf becomes pliable.
* If banana leaf is not available, use aluminum foil.
* Cook the coconut milk thoroughly (simmer for about 15 minutes before adding the rice) so the biko does not spoil quickly.