*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.
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!!!!
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!
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.