In Tagalog region, Biko is also known as “Sinukmani” (sweet sticky rice). The Biko Recipe is the all-time favorite dessert or “meryenda” (mid-afternoon snack). A native Filipino Delicacy.
Prep Time:15 mins
Cook Time:60 mins
Total Time:1 hour 15 mins
2 cups glutinous rice, washed and drained
2 cans (about 800ml) coconut milk
2 cups water
¾ – 1 cup dark brown sugar
1 tsp vanilla – optional
¼ cup dark crown sugar
veg. or coconut oil for greasing the pan
In a large pot over medium heat, mix together the 3 cups coconut milk and water.
Add the sticky rice and bring to a boil.
Once it starts to boil lower the heat to medium-low and let it simmer, stirring constantly to keep rice from burning.
Add more water in ½ cup increments if rice mixture is drying before rice is cooked.
When rice mixture begins to thicken, add ¾ – 1 cup brown sugar and stir until sugar is dissolved and fully incorporated.
Continue to cook, stirring regularly, until mixture is very thick and sticky. Biko is ready when it is already very difficult to stir and it pulls away from the pan.
Pour the rice into the greased pan.
Spread out evenly and bake in a preheated oven at 350°F/180°C for 15-20 minutes.
While waiting, prepare the coconut caramel topping by combining the rest of coconut milk and ¼ cup sugar in a saucepan and cook over medium heat while constantly stirring until the liquid thickens and is reduced by almost half.
Take the rice out of the oven and spread the caramel topping evenly over the rice and bake for another 15 minutes or until caramel is browned.
Remove from oven and let it cool down before serving.