Biko recipe

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Ingredients

4 cups uncooked glutinous white rice
6 cups cold water
1 (14 ounce) can coconut milk, divided
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
3 tablespoons coconut preserves (such as Phil Supreme®)

Nutrition Info

463.3 calories
carbohydrate: 90.3 g
cholesterol: : -
fat: 9.5 g
fiber: 2.1 g
protein: 5.4 g
saturatedFat: 6.2 g
servingSize: -
sodium: 16.6 mg
sugar: 37.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

Filipino coconut dessert.

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