Biko

Biko

9
Catherine S 3

"Filipino coconut dessert."

Ingredients

11 h {{adjustedServings}} servings 463 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 90.3g
  • 29%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Soak rice overnight in the water.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.
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Reviews

9
  1. 15 Ratings

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Biko is one of my favorite desserts! This recipe came out tasting better than the biko I buy at the philippino store. Follow these steps to make it authentic: I used only 2 cups of rice (makes p...

Not sure what "real" biko tastes like. This wasn't as moist as I expected. Be sure that your rice is tender - almost soft - as the oven time will dry it out.

Mmmm…I'm a Filipina and I love biko! I used to make it a lot a few years back. I tried this version and it was good . Thanks for sharing