Everyday Kitchen

Filipino · Desserts

Biko

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan

Biko is a Filipino dish. Stir continuously near the end to prevent a scorched base.

Prep
15 min
Cook
45 min
Rest, soak, marinate or chill
30 min
Total
90 min
Servings
8
Difficulty
Medium
Cuisine
Filipino
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Biko. The photograph shows a pale sticky-rice version with coconut curds; this draft uses dark brown sugar and coconut caramel.
The photograph shows a pale sticky-rice version with coconut curds; this draft uses dark brown sugar and coconut caramel. Representative photograph of Biko. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Rice

Coconut

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Rice · About 15 min

  1. Rinse rice from 300 g glutinous rice, 450 ml water; simmer with measured water covered 15 minutes, then rest 10 minutes.

Coconut · About 15 min

  1. Simmer 500 ml coconut milk, 180 g brown sugar, ¼ tsp salt in a wide pan 15 minutes until slightly thickened.

    Check: Look for this result: slightly thickened.

Finish · About 30 min

  1. Fold rice into coconut mixture and stir over low heat 10–15 minutes until sticky. Press into a lined dish; cool 30 minutes and cut. Refrigerate promptly.

    Check: Look for this result: sticky.

Tips

  • Stir continuously near the end to prevent a scorched base.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use dark muscovado sugar for a deeper flavour.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Biko one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Biko?

Stir continuously near the end to prevent a scorched base.

What can I substitute in Biko?

Use dark muscovado sugar for a deeper flavour.

Can I prepare Biko ahead?

Prepare the measured ingredients for Biko one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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