Step by Step Biko with Latik

Biko with latik is a classic Filipino merienda that you should try. Although it is called biko in many parts of the Philippines, it is also called as sinukmani in southern Luzon, specifically in Batangas, and wagit in Maguindanao. This kakanin or sweet rice cake is made of glutinous rice cooked in coconut milk and mixed with brown sugar. It is a type of kalamay or a sticky sweet Filipino delicacy. The difference is that the glutinous rice is not ground into paste.

Latik is the coconut curds used as topping in biko, and it can also be syrupy. As topping, it complements the sweet tasting biko well. It will not be complete without latik! Biko also has other versions that use local ingredients. If you see green or purple biko, they have pandan leaf extracts or ube in them, respectively.

Biko with latik is sweet, creamy, and chewy. This is good for today’s merienda. Try this recipe now!


  • 1 Kilo of Glutinous Rice (Bigas na Malagkit)
  • 2 pcs. Big Coconut Milk
  • ½ Kilo of Brown Sugar
  • Water for Cooking Glutinous Rice

Instruction for Cooking Glutinous Rice:

  1. Wash the glutinous rise 2 to 3 times.
  2. Then add the estimated water.
  3. Cook the glutinous rice and set aside.

Instruction for Making Latik:

  1. Add the pure coconut milk into the pan.
  2. Then cook for 20 – 30 minutes until become oil and latik.
  3. Remove the latik for toppings.

Instruction for Cooking Glutinous Rice:

  1. Add the Brown Sugar and stir well.
  2. Then add the cooked rice.
  3. Stir well until the Sugar melt.
  4. Pour in square pan and top with latik.
  5. Serve the Biko with Latik and Enjoy!