Biko (Filipino Sweet Sticky Rice)
Biko is my all-time favorite Filipino dessert or merienda (snack) item. It uses only 4 ingredients—which, in a pinch, can even be cut down to 3—and is so simple to make.
- 3 (14-ounce) cans coconut milk
- 4 cups sweet rice
- 2 cups brown sugar, lightly packed
- 1 cup coconut cream
Preparation time 15mins
Cooking time 80mins
Adapted from ivoryhut.com
Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350°F.
When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10 to 15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. Pour into a lightly buttered 9×13-inch pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.
Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. Cool slightly before serving.
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