BIKO
Filipino coconut dessert.
Provided by Catherine S
Categories World Cuisine Recipes Asian Filipino
Time 11h
Yield 12
Number Of Ingredients 6
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)
Provided by kayjayjohnson
Number Of Ingredients 4
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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