Go Back
+ servings
Three pieces of biko served on a white plate

Biko- a vegan & gluten free dessert from the Phillippines

Biko is an amazingly delicious, easy to make, vegan and gluten free rice cake from the Philippines.
Course Dessert
Cuisine Philippines
Prep Time 25 minutes
Baking time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 pieces
Calories 402kcal


  • 2 cups uncooked sticky rice
  • 4 cups coconut milk
  • 2 cups dark brown sugar
  • 1.5 cups water
  • 1/4 teaspoon salt


  • Wash the sticky rice and put in a pot with water. Cook till it's almost 90% done. We don't want to cook it completely.
  • In another pot mix the coconut milk and brown sugar, and cook for around 12- 15 minutes till it starts thickening. Take out a cup of this mixture and keep aside.
  • Add the cooked rice to this coconut milk mixture and cook for another 8-10 minutes or till rice completely absorbs the liquid. Switch off the gas.
  • Evenly spread rice on a baking dish. Pour the liquid taken out earlier and spread it evenly on top of rice.
  • Bake it in a pre-heated oven for around 45-50 minutes at 180 degrees Celsius.
  • Once done, take out the tray and allow to cool on a cooling rack. Once it reaches the room temperature, cut out pieces in desired shape and size. You can serve it warm, cold or at room temperature. Personally, I like it the most when served warm.


Calories: 402kcal | Carbohydrates: 63g | Protein: 4g | Fat: 16g | Saturated Fat: 14g | Sodium: 72mg | Potassium: 238mg | Fiber: 1g | Sugar: 36g | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg