Recipe by Catherine S
"Filipino coconut dessert."
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uncooked glutinous white rice
1 (14 ounce) can
coconut milk, divided
1 1/3 cups
1 1/3 cups
coconut preserves (such as Phil Supreme®)
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) & 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.
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
Perfect. It reunited me with my childhood. I had soaked dried coconut with the rice. Thanks so much for the formula.
I agree with Beya. This recipe could have easily made 2 9x13 pans. I also just used half of the recipe and it made a hefty 9x13 pan. I might use a tad less white sugar next time also. Thank you so much for the recipe. God bless.
This awsome !!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 86
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