Filipino coconut dessert.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak rice overnight in the water.

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  • 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.

Nutrition Facts

463.3 calories; protein 5.4g 11% DV; carbohydrates 90.3g 29% DV; fat 9.5g 15% DV; cholesterolmg; sodium 16.6mg 1% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2011
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!!!! Read More
(81)

Most helpful critical review

Rating: 3 stars
03/08/2011
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. Read More
(39)
24 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/09/2011
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!!!! Read More
(81)
Rating: 3 stars
03/08/2011
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. Read More
(39)
Rating: 4 stars
02/08/2010
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 Read More
(26)
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Rating: 5 stars
01/14/2016
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! Read More
(14)
Rating: 5 stars
01/30/2012
Perfect. It reunited me with my childhood. I had soaked dried coconut with the rice. Thanks so much for the formula. Read More
(11)
Rating: 5 stars
02/24/2015
Don't change a thing. It's perfect just the way it is. Read More
(6)
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Rating: 5 stars
02/26/2014
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. Read More
(6)
Rating: 5 stars
12/02/2016
I love this dessert! Read More
(3)
Rating: 4 stars
07/28/2015
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. Read More
(3)