Can I use ready-made yema spread instead of making it from scratch?

Yes, store-bought yema spread works perfectly. Homemade yema adds a fresher, creamier taste.

Do I need a torch for the topping?

A torch gives the best caramelized finish, but you can also broil it briefly in the oven.

Can I make Biko ahead of time?

Yes, you can cook it a day before and just add the yema topping before serving.

Biko with Creamy Yema Spread & Torch Finish

Name: Biko with Creamy Yema Spread & Torch Finish
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: Glutinous rice (malagkit); Coconut milk; Brown sugar; Salt; Egg yolks; Condensed milk; Evaporated milk; Butter; Vanilla extract

A festive Filipino sticky rice cake topped with rich yema spread and caramelized torch finish—perfect for Noche Buena or holiday gatherings.

A Festive Filipino Dessert 🎄

Biko is a classic Filipino kakanin (sticky rice cake) loved for its rich coconut flavor and chewy texture. This version takes the tradition up a notch with a luscious creamy yema spread on top, finished with a light caramelization using a torch 🔥. The result? A dessert that’s sweet, sticky, and festive—perfect for Noche Buena or any holiday gathering.

Why You’ll Love This Recipe 💜

Holiday-ready – The torch finish gives it a special occasion feel.
Rich & creamy – The yema spread adds a custard-like sweetness.
Easy ingredients – Just malagkit (glutinous rice), coconut milk, sugar, and a few pantry staples.
Crowd-pleaser – Serve it at Christmas or birthdays, and it will disappear fast!

Key Ingredients 🥥🍚

Glutinous rice (malagkit) – Essential for the sticky, chewy texture.
Coconut milk – Infuses the rice with creamy flavor.
Brown sugar – Sweetens and deepens the taste.
Yema spread – Made with egg yolks, condensed milk, and evaporated milk for a smooth custard topping.
Butter & vanilla – For richness and aroma.

Step-by-Step Process 👩‍🍳

1. Cook the Biko

Wash the glutinous rice and drain. In a saucepan, combine coconut milk, brown sugar, and salt. Stir until dissolved. Add the rice and cook over medium heat, stirring often, until thick and sticky. Transfer to a greased dish and flatten the top.

2. Make the Yema Spread

Whisk egg yolks, condensed milk, and evaporated milk in a saucepan until smooth. Cook on low heat, stirring constantly, until thick and spreadable. Add butter and vanilla for a glossy finish. Let cool slightly.

3. Assemble & Torch

Spread the yema evenly over the cooled biko. Use a kitchen torch to caramelize the top lightly until golden. Slice into squares and serve.

Serving Ideas 🍴

Pair with hot coffee or tsokolate for merienda.
Slice into bite-sized squares for party platters.
Add a sprinkle of latik (coconut curds) for extra Filipino flair.

Perfect for the Holidays ✨

This Biko with Creamy Yema Spread is more than just dessert—it’s a taste of Filipino celebration. The sticky rice symbolizes togetherness, while the golden torch finish brings a festive sparkle to your holiday table. Whether for Christmas Eve, New Year’s, or birthdays, this is a sweet you’ll proudly serve. 🎁