- Prep: 15 min
- Cook: 45 min
- Ready In: 11 hr
“Filipino coconut dessert.” - by Catherine S
Original recipe yields 1 - 9x13 inch pan
- 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.
Amount Per Serving (12 total)
- 463 cal
- 9.5 g
- 90.3 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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 plenty)..." See more & soaked it for a couple hours in 3 cups water. Make sure you use glutinous rice! Cooked it with half the can of coconut milk and soaking water. Cook it just like rice till it gets soft and mushy. Used brown sugar,a little less than called for. For topping:instead of preserves,I used macapuno strings (4 tbsp) or more. They're like coconut strings,sooo good. When you remove the biko from oven,it will be slightly soft and a little liquidy. But, when it cools it sets. The finishing touch is brown coconut jam spread on top. I will never buy biko again!!!!"
"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...." See more"
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