Brown Sugar and Coconut Milk Biko with Latik Topping
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 desserts ready in about 85 minutes layers glutinous rice, coconut milk, packed 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 2 cups glutinous rice in cold water until water runs clear, then soak for 30 minutes and drain.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Brown Sugar and Coconut Milk Biko with Latik Topping take to make?
Total time is about 85 minutes (40 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Brown Sugar and Coconut Milk Biko with Latik Topping?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Brown Sugar and Coconut Milk Biko with Latik Topping?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brown Sugar and Coconut Milk Biko with Latik Topping for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brown Sugar and Coconut Milk Biko with Latik Topping?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
