New this month
Get the Allrecipes magazine

Biko

Catherine S

"Filipino coconut dessert."
Added to shopping list. Go to shopping list.

Ingredients

11 h servings 463 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • 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.

Nutrition Facts


Per Serving: 463 calories; 9.5 g fat; 90.3 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 17 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

Most helpful
Most positive
Least positive
Newest

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.

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...

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 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...

I love this dessert!