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The Best Biko Recipe With Condensed Milk

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Biko Recipe (Filipino Sticky Rice Cake) Foxy Folksy Recipe Biko recipe, Recipes, Food
Biko Recipe (Filipino Sticky Rice Cake) Foxy Folksy Recipe Biko recipe, Recipes, Food from www.pinterest.co.uk

Description

Biko is a traditional Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It has a sticky and chewy texture, with a sweet and savory taste. This recipe adds an extra twist by using condensed milk, which gives the biko a creamier and richer flavor. This dessert is perfect for special occasions or as an afternoon snack.

Prep Time

15 minutes

Cook Time

1 hour

Ingredients

  • 2 cups glutinous rice
  • 2 cups water
  • 2 cups coconut milk
  • 1 can condensed milk
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Large pot
  • Baking dish
  • Stove
  • Wooden spoon
  • Measuring cups and spoons

Method

  1. Wash the glutinous rice and drain.
  2. In a large pot, combine the rice, water, coconut milk, condensed milk, brown sugar, vanilla extract, and salt.
  3. Stir the mixture until the sugar is dissolved.
  4. Bring the mixture to a boil over high heat.
  5. Reduce the heat to low and simmer for 45 minutes to 1 hour, stirring occasionally, until the rice is cooked and the mixture is thick and sticky.
  6. Preheat the oven to 350°F (180°C).
  7. Transfer the cooked rice mixture to a greased baking dish and smooth the surface with a spoon.
  8. Bake the biko for 15-20 minutes, or until the top is golden brown.
  9. Remove from the oven and let cool for at least 10 minutes before serving.
  10. Serve and enjoy!

Notes

  • You can use regular or light coconut milk for this recipe.
  • Make sure to stir the mixture occasionally to prevent the rice from sticking to the bottom of the pot.
  • If the mixture is too thick, you can add more water or coconut milk to adjust the consistency.
  • You can top the biko with toasted coconut flakes or sesame seeds for extra flavor and texture.

Nutrition Info

  • Serving size: 1/12 of recipe
  • Calories: 302
  • Total Fat: 8g
  • Saturated Fat: 7g
  • Cholesterol: 9mg
  • Sodium: 103mg
  • Total Carbohydrate: 56g
  • Dietary Fiber: 1g
  • Total Sugars: 29g
  • Protein: 3g

Recipes FAQ

Can I use regular rice instead of glutinous rice?

No, glutinous rice is essential for this recipe as it gives the biko its signature sticky and chewy texture.

Can I use white sugar instead of brown sugar?

Yes, but brown sugar adds a caramel-like flavor and color to the biko.

How long does biko last?

Biko can last up to 3-4 days in the refrigerator if stored in an airtight container.

Recipe Tips

  • Make sure to wash the glutinous rice thoroughly to remove any excess starch.
  • Use a large pot to prevent the mixture from boiling over.
  • Don't overcook the rice, as it can become mushy and lose its texture.
  • Let the biko cool before cutting into squares, as it can be difficult to slice when it's still warm.
  • Store any leftovers in the refrigerator to prevent spoilage.

Try out this delicious biko recipe with condensed milk and impress your family and friends with your baking skills!


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