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
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- Steamer
- Saucepan
- Mixing bowl
- Whisk
- Serving dish
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 30 minutes.
2. Drain the rice and transfer it to a steamer. Steam for 20-25 minutes or until fully cooked.
3. In a saucepan, combine the coconut milk, brown sugar, salt, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown.
4. Add the cooked glutinous rice to the saucepan and mix well until the rice is fully coated with the caramel sauce.
5. Transfer the biko to a serving dish and let it cool for a few minutes.
6. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave for 30 seconds, then stir until the chocolate is fully melted and smooth.
7. Drizzle the chocolate syrup over the biko and serve.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Cooking temperature: Medium heat
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 383
Total fat: 17g
Saturated fat: 13g
Cholesterol: 20mg
Sodium: 202mg
Total carbohydrates: 56g
Dietary fiber: 1g
Total sugars: 36g
Protein: 4g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice, but the texture will be different.
- White sugar can be used instead of brown sugar, but the flavor will be less complex.
- Milk can be used instead of heavy cream, but the chocolate syrup will be thinner.
Variations:
- Instead of chocolate syrup, you can use caramel sauce, fruit preserves, or whipped cream as a topping.
- You can add toasted coconut flakes, chopped nuts, or dried fruits to the biko for extra texture and flavor.
Tips and tricks:
- Make sure to soak the glutinous rice before steaming to ensure even cooking.
- Stir the caramel sauce constantly to prevent burning and ensure a smooth texture.
- Use a whisk to mix the rice and caramel sauce thoroughly.
- Let the biko cool for a few minutes before adding the chocolate syrup to prevent it from melting too quickly.
Storage instructions:
- Store leftover biko in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or steamer before serving.
Reheating instructions:
- To reheat in the microwave, place the biko in a microwave-safe dish and cover with a damp paper towel. Microwave for 30 seconds to 1 minute or until heated through.
- To reheat in the steamer, wrap the biko in banana leaves or parchment paper and steam for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the biko on a banana leaf or a decorative plate.
- Drizzle the chocolate syrup in a zigzag pattern for a more artistic presentation.
- Garnish with fresh fruit, edible flowers, or chopped nuts.
Pairings:
- Biko with chocolate syrup pairs well with hot coffee or tea.
- It can also be served as a dessert after a Filipino or Asian-inspired meal.
Suggested side dishes:
- Fresh fruit salad
- Coconut ice cream
- Mango sticky rice
Troubleshooting advice:
- If the caramel sauce is too thick, add a splash of water or coconut milk to thin it out.
- If the biko is too dry, add a bit more coconut milk or caramel sauce to moisten it.
- If the chocolate syrup is too thick, add more heavy cream or microwave it for a few more seconds to melt it further.
Food safety advice:
- Make sure to cook the glutinous rice and caramel sauce thoroughly to prevent foodborne illness.
- Store leftover biko in the refrigerator and reheat it to at least 165°F (74°C) before consuming.
Food history:
- Biko is a traditional Filipino rice cake made with glutinous rice, coconut milk, and brown sugar. It is often served during special occasions and celebrations.
- Chocolate syrup is a modern twist on the classic biko recipe, adding a rich and indulgent flavor to the dessert.
Flavor profiles:
- Biko with chocolate syrup is sweet, creamy, and chocolatey, with hints of coconut and caramel.
Serving suggestions:
- Serve the biko warm or at room temperature for the best flavor and texture.
- Cut it into small squares or slices for easy serving and sharing.
Related Categories
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Region: Philippine
Taste: Sweet, Rich, Chocolatey, Nutty