Biko Recipe
Biko is a Filipino Coconut Rice Cake made of glutinous rice and coconut milk. Chewy and sticky, this native delicacy is nicely sweet and rich.
Servings 9
Calories 475kcal
Equipment
- 1 8x8 inch baking tin
Ingredients
- 2 cups glutinous rice
- 2 cups water
- 2 cans coconut milk 400 ml each
- 1 ½ cup brown sugar
- 1 tsp salt
Instructions
- Cook the Rice. Rinse and drain the glutinous rice. In a medium pot, combine water and glutinous rice. Cook over medium heat, stirring very often especially during the start of cooking to avoid the rice from sticking to the bottom. Allow to come to a gentle simmer, then continue to cook while stirring often, until all liquids are absorbed. The rice is just partially cooked at this point.
- Make the Coconut Caramel. In a large saucepan, combine coconut milk and brown sugar. Stir until the sugar is dissolved. Cooked over medium heat, stirring occasionally. The color will be patchy at first , then will combine into a creamy coffee colored liquid.
- Continue to Cook the Caramel until Thickened. After boiling, allow the mixture to come to a steady simmer. Continue to cook until thickened and sticky. Stir in the salt. The color will be a deeply caramelized brown. This process can take up to an hour or slightly less. Scoop out about 1 cup of the syrup and set aside.
- Incorporate the Rice. Add the rice to the saucepan, cook over low to medium heat until the liquid is absorbed and the rice becomes toasted in some parts. Press this into a greased 8 inch square pan.
- Bake the Biko. Preheat oven to 350 ℉. Pour the reserved coconut caramel all over the rice. Bake at 350 ℉ for 30 minutes, or until the caramel is bubbly. Remove from the oven and allow to cool. Slice into serving sizes.
- Storing and Serving Leftovers. Store biko in the fridge for up to 5 days, wrapped or covered well. To serve, reheat slices in the microwave for 10-15 seconds.
Notes
- Cooking the Rice. Stir often to prevent the rice from sticking and burning at the bottom of the pan.
- Coconut Caramel. This can take up to an hour or so. The resulting liquid is thick, sticky and really deep brown. Lower heat as needed to avoid burning this sauce.
- Coconut Milk. Choose the canned coconut milk, not the ones in beverage section. Look for the full fat and not the light version.
Nutrition
Serving: 9g | Calories: 475kcal | Carbohydrates: 76g | Protein: 5g | Fat: 18g | Saturated Fat: 16g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 290mg | Potassium: 272mg | Fiber: 1g | Sugar: 38g | Vitamin C: 1mg | Calcium: 54mg | Iron: 4mg