Brown Sugar and Coconut Milk Biko with Latik Topping

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A rich Filipino sticky rice cake cooked with coconut milk and brown sugar, topped with crisp coconut curds for a sweet, textural contrast. This Filipino-inspired recipe, ready in about 85 minutes, layers glutinous rice, coconut milk, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups glutinous rice
• 3 cups coconut milk
• 1 1/2 cups packed brown sugar
• 1 cup water
• 1/4 tsp salt
• 1 cup (for latik) grated mature coconut
• 1 cup (for latik) coconut cream

Instructions

1. Step 1: Rinse 2 cups glutinous rice in cold water until water runs clear, then soak for 30 minutes and drain.
2. Step 2: In a large pot, combine 3 cups coconut milk, 1 cup water, 1 1/2 cups packed brown sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat, stirring to dissolve sugar.
3. Step 3: Add the drained rice to the pot, reduce heat to low, cover, and cook for 25 minutes, stirring every 5 minutes until the liquid is absorbed and rice is tender and sticky.
4. Step 4: To make latik topping, heat 1 cup coconut cream in a small pan over medium heat. Simmer gently, stirring occasionally, until the coconut oil separates and golden brown curds (latik) form, about 15-20 minutes. Remove curds with a slotted spoon and drain on paper towels.
5. Step 5: Transfer cooked rice to a greased serving dish, spread evenly, and sprinkle latik curds on top before serving warm or at room temperature.