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Biko or Bibingkang Malagkit

rice cake made of glutinous rice, sugar, salt, and coconut milk
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Keyword: bibingka, biko, filipino, rice cake
Servings: 24
Author: Penny Angeles-Tan


  • big wok
  • small wok
  • baking dish
  • oven


  • 1 tbsp. butter for coating the baking dish


  • 4 cups malagkit rice also known as glutinous rice
  • 1,000 ml. gata coconut milk
  • 1.5 cups water
  • 1.5 cups sugar white or brown
  • 1/4 tsp fine sea salt


  • 200 ml. gata coconut milk
  • 1 cup dark brown sugar


Prepping the baking dish

  • Take some butter and lightly coat the inside of the baking dish at the bottom and the sides and set aside.

Preparing the kakanin

  • Place the rice in a bowl then wash and drain it. Place enough water to cover and soak for a few hours ... one hour at the very least, overnight at most. Note, that the longer you soak it, the better the rice will cook later.
  • When you are ready to cook, drain the rice and set aside.
  • Place the coconut milk and water in a saucepot, set the heat to medium and simmer.
  • Add the drained rice and stir often to be sure the rice does not burn along the sides of the pot. Continue to cook over medium heat and mixing until the rice has soaked up most of the liquid. Using a large wok makes it easier to mix.
  • Reduce the heat and add the white sugar and salt to the rice mixture and mix. Make sure the sugar and salt are completely mixed into the rice. You will notice that the rice where the sugar gets mixed in becomes shinier so keep mixing gently. This will take around 10 to 15 minutes, more or less.
  • Taste the rice every now and then to make sure it is cooked all the way through. You know you are done when the rice mixture is sticky and clumps but separates from the pot easily.

Preparing the coco-caramel sauce topping

  • Place the remaining 200 ml. coconut milk and the dark brown sugar in a saucepan.
  • Turn on the stove and mix until completely mixed and the sugar is dissolved.
  • Turn off the stove and allow to cool for 2 to 5 minutes.

Putting the dish together

  • Transfer the rice mixture into the buttered baking dish and spread it until it is flat and evenly spread.
  • Pour the sauce over the rice mixture and make sure it covers the rice mixture completely.

Time to bake

  • Heat your oven to 350F. Some say to preheat before you start cooking but, personally, I usually wait until I am actually going to bake because I cannot predict how long the preparation would take and it would be a waste of gas (or electricity).
  • Once it has reached 350F place the prepared tray in the oven and bake for 1 hour. The sauce topping will bubble and thicken.
  • Set aside and allow to cool before serving.