Ultimate Sticky Biko with Latik Crunch & Coco Jam

A Filipino classic that’s simple, budget-friendly, and always a crowd favourite. This version takes inspiration from Chef RV’s technique—soft sticky rice folded into a rich coconut caramel, topped with golden latik and optionally drizzled with coconut jam. It’s perfect for merienda, parties, potlucks, or even a small home business tray.

Why You’ll Love This Biko

• Uses basic, affordable pantry ingredients
• Makes a full party tray (great for selling!)
• Customisable with pandan, ube, or coco jam
• Comes with crisp latik for extra flavour and texture

What Makes This Version Special

The key is in the coconut caramel. Reducing the coconut milk and sugar slowly builds deep flavour without burning. Mixing the rice while hot ensures every grain is coated, resulting in glossy, chewy biko that slices beautifully once cooled.

And if you want to elevate it even more? Add the coconut jam drizzle—thick, glossy, and perfect with the richness of the latik.

How to Make It

Cook the Sticky Rice

Rinse the glutinous rice well until the water runs clearer. Cook it in a rice cooker or a saucepan with the measured water until just tender—soft but not mushy. Fluff and keep covered.

Make the Coconut Caramel

Simmer coconut milk with brown sugar and salt in a wide pan. Stir occasionally until thickened and slightly glossy. Add pandan, ube, or any extract you like for a coloured biko variation.

Combine Rice with the Caramel

Add the freshly cooked sticky rice into the hot caramel mixture. Fold, press, and stir until the biko becomes very thick, shiny, and starts pulling away from the edges of the pan.

Cook the Latik

In a separate pan, simmer coconut milk until the oil separates and small golden curds form. Stir until crisp and fragrant. Reserve the coconut oil—it adds amazing flavour when greasing the tray.

Make the Coconut Jam (Optional)

Simmer coconut milk and coconut sugar until thick and pourable like dulce de leche. This makes the biko extra indulgent and perfect for gifting or selling.

Assemble Your Biko

Line a tray or bilao with softened banana leaves and lightly grease with reserved coconut oil. Spread the hot biko mixture evenly, smooth the surface, then top generously with latik. Drizzle with coconut jam or serve it on the side.

Let it cool completely before slicing so each square keeps its shape.

Serving & Storage Tips

• Best enjoyed at room temperature
• Keeps for 2–3 days in an airtight container
• Store coconut jam separately to prevent softening the top
• Great for party trays or packed merienda boxes

Variations You Can Try

• Pandan Biko: Add pandan extract and top with green-tinted jam.
• Ube Biko: Stir in ube flavouring and serve with ube halaya on the side.
• Salted Coco Jam: Add a pinch of salt to balance the sweetness.
• Latik-Heavy Biko: Double the latik batch if you love crunchy toppings.

Final Thoughts

This biko is meant to be both comforting and impressive. Whether you’re preparing it for family, celebrations, or your small business, the glossy caramel, chewy rice, and crisp latik will always deliver.

Enjoy every bite—and don’t forget to try the coco jam drizzle for that extra wow factor!