Biko

          

Filipino coconut dessert.

Original recipe makes 1 – 9×13 inch pan

Ingredients

4 cups uncooked glutinous white rice
6 cups cold water
1 (14 ounce) can coconut milk, divided
1 1/3 cups white sugar
1 1/3 cups brown sugar
3 tablespoons coconut preserves (such as Phil Supreme®)

  • PREP

    15 mins

  • COOK

    45 mins

  • READY IN

    11 hrs

Directions

  1. Soak rice overnight in the water.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
  3. Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
  4. Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
  5. Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.

Nutrition

Calories: 463 kcal
Carbohydrates: 90.3 g
Cholesterol: 0 mg
Fat: 9.5 g
Fiber: 2.1 g
Protein: 5.4 g
Sodium: 17 mg