Baked Biko

I have to give credit to my maternal side’s grandparents – my late Lola Dading & Lolo Inting as they make the best biko I have ever tried. I have to be honest that no matter how much I tried, I can never copy the taste but rest assured that my adaptation is still delicious! Please let me know your feedback once you tried and tested my recipe.


  • 375 grams glutinous rice, cooked as per the package instructions
  • 290 grams muscovado sugar
  • 900 ml. coconut milk
  • a good pinch of salt


  1. Cook the glutinous rice as per the package instructions and allow to cool once done.
  2. In your prepared heavy-bottomed pan or kawali, pour the coconut milk and allow to simmer under medium heat for few minutes. Once the coconut milk started to curdle, add the sugar and continue stirring.
  3. Add the salt and allow the ”latik” or mixture thickens.
  4. After a while, you will notice that the mixture has reduced and thickened. From this point, you can take about half a cup of the latik that will be used later.
  5. Add the cooked glutinous rice in batches and make sure to properly mix in between addition to make sure that the rice and latik are well incorporated.
  6. Transfer the mixture into your preferred baking dish – I was using a 7×10 inches dish for this recipe. Smooth the top then drizzle it with the extra latik you saved earlier. Then broil in a pre-heated oven (180 C) for 10-12 or up to 15 minutes. Allow to set first for few minutes to one hour before serving. Enjoy! 🙂

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  • If you cannot find any muscovado sugar in your area, you can use any dark brown sugar available. You can also use half-half muscovado and dark brown sugar
  • If you wanted to follow the more traditional method and opted not to broil your biko, you can just let the biko mixture stay further in the stove using low heat for few more minutes. In Bohol, we prefer when dukot happens 🙂
  • I was using canned coconut milk for this recipe. Please select your preferred or trusted brand available in your area or location. If using freshly squeezed coconut milk, use ”kakang gata” and probably you will need four matured coconut
  • Be careful with the salt. For this recipe, I used only a good pinch of sea salt
  • The right time to add the glutinous rice is when the latik becomes very thick already and the oil starts to come out – this is the perfect time to add the rice

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