Biko Recipes

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BIKO



Biko image

Filipino coconut dessert.

Provided by Catherine S

Categories     World Cuisine Recipes     Asian     Filipino

Time 11h

Yield 12

Number Of Ingredients 6

4 cups uncooked glutinous white rice
6 cups cold water
1 (14 ounce) can coconut milk, divided
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
3 tablespoons coconut preserves (such as Phil Supreme®)

Steps:

  • Soak rice overnight in the water.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
  • Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
  • Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 90.3 g, Fat 9.5 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 16.6 mg, Sugar 37.8 g

BIKO (FILIPINO SWEET STICKY RICE) RECIPE - (4.4/5)



Biko (Filipino Sweet Sticky Rice) Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 4

3 (14-ounce) cans coconut milk
4 cups sweet rice
2 cups brown sugar, lightly packed
1 cup coconut cream

Steps:

  • Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350°F. When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10 to 15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. Pour into a lightly buttered 9×13-inch pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice. Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. Cool slightly before serving.

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