BIKO, the quintessential Filipino native dessert, that has been loved and adapted by many Chamorros. Sweet sticky rice or the Filipino term “Malagkit”, is cooked with coconut milk and brown sugar; then topped with a yummy coconut milk glaze and baked to perfection. Give my recipe a try! 😉
1 (13.5 oz.) can Coconut milk, I used Chaokoh brand
2 cups Water
3/4 – 1 cup Brown sugar
2 cups Malagkit sweet sticky rice, uncooked and washed
1/2 tsp. Salt
1/2 cup unsweetened Coconut milk, I used Chaokoh brand
4 Tbsp. Brown sugar
In a non-stick, medium sized pot, combine the coconut milk, water, brown sugar, and salt. Stir this mixture to combine well and dissolve the brown sugar. Add the washed and drained sweet sticky rice.
NOTE: Make sure that you are using Malagkit Sweet Sticky Rice and not regular calrose or jasmine rice; it will not work in this recipe!
On a stove top, on MEDIUM HIGH heat, bring the mixture to a boil. Stir.
Cover the pot and reduce the heat to LOW and allow the rice to cook for about 20 – 25 minutes, or until the rice has absorbed most of the liquid.
NOTE: Make sure to stir the rice often!
Every few minutes, lift the lid and stir the rice mixture; cover again.
While you continue to cook the rice, make the coconut glaze. In a small bowl, combine the ingredients together. Stir to dissolve the brown sugar. Set this aside.
NOTE: I sometimes double the glaze mixture because I like a thicker topping. This is just my preference. (I doubled the glaze in this picture, but didn’t use all of it.)
Check on the rice again, continually stirring until the cooking time is done. Once the cooking time is over, the rice will resemble a thick risotto and the rice grains will only be partially cooked. Remove the mixture from the heat.
Preheat the oven to 350 degrees. Lightly grease or spray an 8×8-inch or 9×9-inch baking dish. Pour the rice mixture into the baking dish and smooth the top.
Pour about 1/2 cups to 3/4 cups of the coconut glaze over the top of the rice mixture. It may or may not seep into the nooks and crannies of the rice. Once the oven is preheated, carefully place the baking dish into the oven and bake the Biko for 40 – 50 minutes.
While the Biko is baking, you can make a popular topping called Latik or “toasted coconut milk crumbs”. This is OPTIONAL and will not take anything away from the Biko! Once the Biko is done baking, allow it to cool before slicing, and it is ready to serve.
To make the Latik or “toasted coconut milk crumbs”; you’ll need regular coconut milk. I used1 cup of the remaining Chaokoh brand of coconut milk that I had left from making the glaze. This 1 cup will yield about 1 – 2 tablespoons of Latik.
In a medium sized pan, on MEDIUM HIGH heat, add the 1 cup of coconut milk. Bring this to a boil.
Reduce the heat to MEDIUM and allow the coconut milk to literally “cook down”. MAKE SURE TO STIR OFTEN!
Continue stirring, making sure to watch your stove top’s temperature!
Stir often, making sure to break up the crumbs.
I looked away a bit too long and it turned darker than I would have liked it; but it was still good. Remove from heat, and drain on paper toweling.
Once you Biko is removed from the oven, sprinkle the Latik over top of the Biko and allow it to cool completely before cutting. Don’t rush this or you’ll burn the roof of your mouth, like I did, OUCH! 😉