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Filipino · Desserts

Biko

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 recipe uses dark brown sugar and coconut caramel.
The photograph shows a pale sticky-rice version with coconut curds; this recipe uses dark brown sugar and coconut caramel. Representative photograph of Biko. Garnishes and presentation may differ. 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

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 recipe, 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.
  • Judge Biko by the texture and doneness signs in its steps. Your pan and heat affect how long Biko takes to cook.

Substitutions

  • Use dark muscovado sugar for a deeper flavour.

Storage

  • Cool Biko in shallow portions and refrigerate promptly, ideally within one hour. Finish Biko within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Biko once, until it steams throughout and reaches 74°C / 165°F. If serving Biko as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Biko one day ahead. For Biko, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Biko on the day of serving.

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. For Biko, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Biko on the day of serving.

Food safety references

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

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