Biko

Biko

Catherine S

"Filipino coconut dessert."
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Ingredients

11 h servings 463 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 11
  1. 17 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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

Perfect. It reunited me with my childhood. I had soaked dried coconut with the rice. Thanks so much for the formula.

Don't change a thing. It's perfect just the way it is.

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 ...

I made it in much easier way, did not use the pot, I soaked sweet rice in water for almost 2 hours, drained water, mixed everything in the baking dish, baked in 350F for 60 mins came out cooke...

I adjusted to 5 servings, used on 1/2 cup of white and 1/2 cup of brown sugar, and did not use coconut preserve. It was hard to wait until it cooled so that I could take a bite. Not bad for my...

My favorite!

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