Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups water
- 1 can (14 oz) coconut milk
- 1 cup brown sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup water
Special equipment needed:
- Steamer
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Rinse the glutinous rice in cold water and drain.
2. In a mixing bowl, combine the rice, 2 cups of water, and coconut milk. Mix well.
3. Transfer the mixture to a steamer and steam for 20-25 minutes or until the rice is cooked.
4. In a saucepan, combine the brown sugar, salt, vanilla extract, and 1/4 cup of water. Cook over medium heat until the sugar is dissolved and the mixture thickens.
5. Preheat the oven to 350°F.
6. Once the rice is cooked, transfer it to a baking dish and flatten it with a spatula.
7. Pour the brown sugar glaze over the rice and spread it evenly.
8. Bake the biko for 15-20 minutes or until the glaze is bubbly and golden brown.
9. Remove from the oven and let it cool for a few minutes.
10. Slice the biko into serving pieces and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Steaming temperature: High heat
- Baking temperature: 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 12g
- Saturated fat: 10g
- Cholesterol: 0mg
- Sodium: 200mg
- Total carbohydrates: 60g
- Dietary fiber: 1g
- Sugars: 35g
- Protein: 3g
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Regular rice can be used instead of glutinous rice, but the texture will be different.
Variations:
- Add 1/2 cup of chopped nuts (such as cashews or peanuts) to the rice mixture before steaming.
- Top the biko with grated coconut or toasted coconut flakes before serving.
Tips and tricks:
- Use a non-stick baking dish to prevent the biko from sticking.
- If the brown sugar glaze is too thick, add a little more water to thin it out.
- To prevent the rice from sticking to the steamer, line it with banana leaves or parchment paper.
Storage instructions:
- Store leftover biko in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the biko for 30 seconds or until warm.
Presentation ideas:
- Serve the biko on a banana leaf or a decorative plate.
- Sprinkle some grated coconut or toasted coconut flakes on top for added texture and flavor.
Garnishes:
- Grated coconut or toasted coconut flakes
Pairings:
- Serve with hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Steamed vegetables
Troubleshooting advice:
- If the biko is too dry, add a little more coconut milk before steaming.
- If the brown sugar glaze is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the rice and the brown sugar glaze thoroughly to prevent foodborne illness.
Food history:
- Biko is a traditional Filipino dessert made with glutinous rice and coconut milk.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve the biko warm or at room temperature.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Philippine
Taste: Sweet, Savory, Sticky, Caramelized