Dessert
Biko with Coconut Milk
About this dish
A classic Filipino kakanin that is malagkit (glutinous) rice and coconut milk, sweetened with brown sugar and topped with a rich, caramelized coconut sauce. It's my Lola's version, and every spoonful brings me back to Sunday mornings at her house.
Ingredients
UK and US measurements are both included for every recipe.
Glutinous rice (malagkit)
grain2 cups (400 grams)
Imperial measurement: 2 cups
Water (for soaking)
liquid2 cups (480 ml)
Imperial measurement: 2 cups
Coconut milk
dairy3 cups (720 ml)
Imperial measurement: 3 cups
Brown sugar
seasoning1 ¼ cups (240 grams)
Imperial measurement: 1 ¼ cups
Salt
seasoning½ teaspoon (2.5 ml)
Imperial measurement: ½ teaspoon
Method
Soak the rice
30 minutesRinse the glutinous rice until the water runs clear. Soak in 2 cups water for at least 30 minutes, then drain.
Steam the rice
30 minutesSteam the soaked rice for 25–30 minutes, or until just cooked. Alternatively, use a rice cooker with the 2 cups water and omit the soaking.
Make the coconut mixture
5 minutesIn a large saucepan, combine 2 cups of the coconut milk, brown sugar, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
Combine rice and sauce
2 minutesAdd the steamed rice to the pan. Mix well, making sure every grain is coated with the coconut mixture.
Simmer the biko
20 minutesReduce heat to low. Continue cooking, stirring every few minutes, until the liquid is absorbed and the rice is sticky and tender, about 20 minutes.
Prepare the topping
10 minutesWhile the biko cooks, prepare the topping: In a separate small pan, cook the remaining 1 cup coconut milk over low heat, stirring continuously, until it reduces into a thick caramel-like sauce, about 10 minutes.
Shape and top the biko
5 minutesTransfer the biko into a square or rectangular dish, pressing it down firmly and evenly. Pour the coconut caramel topping over the surface and spread to cover.
Let it set
20 minutesAllow the biko to cool completely before cutting into squares. Enjoy at room temperature.
Equipment
- Large saucepan
- Steamer or rice cooker
- Square baking dish (8x8 inches)
- Rubber spatula or wooden spoon
Nutrition facts
Tips
- Toast the coconut milk: Let the coconut milk simmer gently until it slightly thickens before adding the rice. This deepens the flavor.
- Adjust sweetness: If you prefer a darker, more caramelized biko, use more brown sugar and cook the syrup to the 'soft ball' stage.
- No steamer? Use a rice cooker: cook the rice with 2 cups water and a pinch of salt, then proceed with step 3.
- Make ahead: Biko keeps well, actually it gets even better!
- Store.
- Store it in the fridge for up to 4 days. Slice and reheat in the microwave whenever you get a craving.
Serving suggestions
- Serve biko as a dessert or merienda (afternoon snack), often with tsokolate (hot cocoa) or coffee. It is also wonderful with ripe mango slices on the side.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.