Ultimate Sticky Biko with Latik Crunch & Coco Jam
Chef RV Manabat (adapted by JojoM)
Quick, affordable Filipino biko with glutinous rice, coconut milk, brown sugar, latik and coconut jam—perfect for merienda or small food businesses.
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!
Ultimate Sticky Biko with Latik Crunch & Coco Jam
Chef RV Manabat (adapted by JojoM)Quick, affordable Filipino biko with glutinous rice, coconut milk, brown sugar, latik and coconut jam—perfect for merienda or small food businesses.
Chef's Tips
Use a wide non-stick pan so the coconut milk and sugar reduce faster and caramelise evenly.
Cook the rice just until tender; overcooked rice can turn mushy once mixed with the coconut caramel.
Stir the biko mixture constantly towards the end to avoid scorching the bottom of the pan.
Let the biko cool completely before slicing so the squares hold their shape.
You can prepare latik and coconut jam a day ahead and store them chilled in an airtight container.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Sticky Rice Base
Coconut Caramel for Biko
Latik Topping
Coconut Jam Sauce (Optional)
For Assembly
Instructions
Cook the Sticky Rice
- 1
Rinse the glutinous rice in cold water several times until the water is only slightly cloudy.
- 2
Combine the rice and water in a rice cooker or lidded saucepan.
- 3
Cook until the grains are just tender and sticky but not mushy, then fluff lightly and set aside covered.
Make the Coconut Caramel Base
- 1
In a wide non-stick pan or kawa, pour in the coconut milk for the biko and add the brown sugar and salt.
- 2
Place over medium heat, stirring until the sugar dissolves completely.
- 3
Simmer, stirring occasionally, until the mixture thickens slightly and looks glossy around the edges.
- 4
If using, stir in ube, pandan or other flavouring extract off the heat so the colour stays vibrant.
Combine Rice and Coconut Caramel
- 1
Tip the cooked sticky rice into the pan of hot coconut caramel.
- 2
Fold the rice through the mixture, pressing and turning so every grain is coated.
- 3
Cook over medium-low heat, stirring and pressing continuously, until very thick, shiny and pulling away from the sides of the pan.
- 4
Taste and adjust sweetness if needed by adding a little more sugar or a splash of coconut milk.
- 5
Remove from the heat once the mixture is thick enough to mound and hold its shape.
Cook the Latik
- 1
In a separate pan, pour in the coconut milk for the latik.
- 2
Bring to a gentle simmer over medium heat, stirring occasionally so it does not catch.
- 3
Continue cooking until the liquid reduces, the oil separates and small curds of coconut solids form.
- 4
Lower the heat and cook, stirring often, until the solids turn golden brown and crisp.
- 5
Strain off and reserve the fragrant coconut oil for greasing the tray, then set the latik aside to cool.
Prepare the Coconut Jam Sauce (Optional)
- 1
Combine the coconut milk and coconut sugar in a small saucepan.
- 2
Simmer over medium-low heat, stirring often, until thick, glossy and reduced to a pourable jam-like consistency.
- 3
Remove from the heat and let cool slightly; it will thicken more as it cools.
Assemble and Serve the Biko
- 1
Lightly grease a banana leaf–lined tray or bilao with reserved coconut oil.
- 2
Transfer the hot biko mixture onto the tray and spread it out evenly with a greased spatula or the back of a spoon.
- 3
Press and smooth the surface firmly so there are no gaps or air pockets.
- 4
Brush the top lightly with more coconut oil to prevent drying out.
- 5
Scatter a generous amount of latik over the top, pressing in gently so it adheres.
- 6
If using, drizzle some coconut jam over the surface or serve it on the side for spooning.
- 7
Allow the biko to cool completely at room temperature before slicing into squares.
- 8
Serve at merienda, parties or pack into containers for selling or gifting.
Comments & Reviews
Arnel
11/15/2025
Perfect pang small business, isang tray ubos agad sa tindahan namin. Nag-try din ako ng pandan version per instructions—hit din!
Jen
11/15/2025
Ginamit ko yung coconut jam sauce sa ibabaw at sobrang sarap, parang pang-pasalubong sa probinsya. Thank you sa detailed na steps.
Ron
11/15/2025
First time ko mag-biko at hindi ako marunong magsaing dati, pero naging successful! Medyo binawasan ko lang yung asukal.
Mariel
11/15/2025
Ginawa ko to kagabi gamit gata sa lata, ang dali lang tapos super benta sa office! Yung latik talaga yung panalo.
Save, Plan & Shop Smarter
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Nutrition Facts
Serving Size: 1 square biko (about 1/16 of a 23 x 33 cm tray)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
