Name: Biko
Prep time: 15 min
Cook time: 45 min
Total time: 11 min
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®)

Biko

white rice

water

(14 ounce) can coconut milk, divided

white sugar

brown sugar

coconut preserves (such as Phil Supreme®)

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.


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) &amp; 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

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 cooked, then I cooked and put all the toppings, baked for another 5 mins, then broil for 3 mins, it was perfect !

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 you so much for the recipe.  God bless.

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 first try at it.

My wife is filipino so I needed a recipe that was good and authentic to the biko from the Philippines. I followed the recipe almost exactly. After I poured the brown sugar mix I added unsweetened shredded coconut over the top. My wife loved it. I make it when ever I go to Philipino gatherings and it's always a hit.

Didn't have coconut so we put crushed coconut crisp cookies on top. Love this recipe!

I’ve made this recipe a few times already and it comes out great every time

It is good, everyone just couldn't get enough!

Biko

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 11 hours

Servings: 5

Cost: $2.31 /serving

Author : Catherine S

Ingredients

Instructions

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