Philippine Rice Dessert Recipes

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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.

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)



Chewy Coconut Bibingka (Filipino Rice Cake) image

A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.

Provided by MattOlay V-H

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h20m

Yield 24

Number Of Ingredients 8

1 (13.5 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1 stick butter, melted
4 eggs
2 (12 ounce) jars macapuno strings in heavy syrup
2 ½ cups sweet rice flour (mochiko)
1 cup packed brown sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
  • Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
  • Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
  • Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 50 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.6 g, Sodium 69.8 mg, Sugar 18.1 g

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