Biko is a traditional Filipino dessert made from glutinous rice, coconut milk, and brown sugar. Also called “Linungkay” in Bicol, it is a type of rice cake known as “kakanin” in the Philippines. It is perhaps the most popular Filipino sweet rice recipe for special occasions and celebrations, such as fiestas and birthdays.
To make Linungkay, or Biko glutinous rice (also known as sticky rice or malagkit) is cooked in water until partially cooked. Separately, a mixture of coconut milk and brown sugar is heated until the sugar dissolves. The partially cooked rice is then combined with the coconut milk and sugar mixture and cooked further until the rice fully absorbs the liquid and becomes sticky.
After that, the cooked Biko mixture is spread into a greased or banana leaf-lined baking dish, and an additional layer of reduced coconut milk and brown sugar (called latik) is often applied on top. The dish is baked or steamed until the topping becomes caramelized and the rice is fully set.
Biko (Linungkay) is typically served in squares or slices and is best enjoyed at room temperature or slightly warm.
Cathy’s Homemade, Delicious Linungkay
Janis’s delicious Biko or Linungkay Recipe
