Description
Biko brings Philippine culinary magic to dessert lovers with its rich coconut-infused glutinous rice. Caramelized coconut latik creates a golden crown over this traditional Filipino sweet, inviting you to savor each luxurious, sticky bite.
Ingredients
Scale
Main Ingredients:
- 4 cups glutinous rice
- 3 (14 ounces/400 milliliters) cans coconut milk
- 2 ½ cups dark brown sugar, packed
Liquid Ingredients:
- 1 ½ cups water
Seasoning:
- ¼ teaspoon kosher salt
Instructions
- Immerse glutinous rice in cool water overnight, allowing the grains to absorb moisture and soften completely. Drain and rinse thoroughly, preparing the foundation for this traditional Filipino dessert.
- Preheat the oven to 350°F (175°C) and meticulously coat a 9×13-inch baking dish with butter, ensuring comprehensive coverage to prevent sticking.
- Combine most of the coconut milk with water in a large pot, heating until the liquid reaches a gentle simmer. Introduce the drained rice, stirring consistently to prevent scorching and promote even cooking.
- Maintain medium heat, consistently stirring until the rice absorbs the majority of the liquid, creating a creamy consistency. This process typically takes 5-8 minutes.
- Reduce heat to low and incorporate brown sugar and kosher salt. Continue cooking, stirring frequently, until the rice transforms into a thick, adhesive mixture. Verify doneness by sampling a small portion.
- Carefully transfer the rice mixture into the prepared baking dish, distributing evenly to create a uniform layer that will serve as the dessert’s base.
- Create the caramel topping by combining reserved coconut milk and remaining brown sugar in a separate saucepan. Bring to a boil, ensuring complete sugar dissolution.
- Allow the caramel to cool slightly for 3-5 minutes, then delicately pour over the rice layer, creating a rich, golden coating.
- Bake in the preheated oven for approximately one hour, watching for the topping to thicken and bubble, signaling the Biko’s readiness.
- Remove from the oven and let the dessert rest, allowing the caramel to set and cool slightly before serving. Exercise caution, as the topping will be extremely hot.
Notes
- Soak glutinous rice overnight to soften and improve texture, ensuring a perfectly tender final dish.
- Use freshly bought glutinous rice for best results, avoiding stale or old grains that might affect the dessert’s consistency.
- Constantly stir the rice while cooking to prevent scorching and achieve an even, creamy mixture.
- Check rice doneness by tasting a small portion to ensure it’s fully cooked and has the right soft, sticky texture.
- Allow the biko to cool slightly before serving to let the caramel topping set and prevent burning your mouth.
- Store leftover biko in an airtight container in the refrigerator for up to 3 days, gently reheating before enjoying.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 31 g
- Sodium: 20 mg
- Fat: 16 g
- Saturated Fat: 14 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg