Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups water
- 1 can (400ml) coconut milk
- 1 cup brown sugar
- 1/2 tsp salt
- 1 cup ube halaya (purple yam jam)
- 1/4 cup toasted coconut flakes
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Baking dish
Step-by-step instructions:
1. Rinse the glutinous rice in cold water and drain. In a mixing bowl, combine the rice and water. Let it soak for at least 30 minutes.
2. In a saucepan, combine the coconut milk, brown sugar, and salt. Cook over medium heat until the sugar has dissolved. Set aside.
3. Drain the rice and transfer it to a steamer. Steam for 20-25 minutes or until the rice is cooked.
4. Once the rice is cooked, transfer it to a baking dish. Pour the coconut milk mixture over the rice and mix well.
5. Spread the ube halaya on top of the rice mixture.
6. Steam the biko for another 10-15 minutes or until the ube halaya is heated through.
7. Once done, sprinkle the toasted coconut flakes on top.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 394
Fat: 13g
Carbohydrates: 66g
Protein: 4g
Sodium: 160mg
Sugar: 38g
Substitutions for ingredients:
- You can use white sugar instead of brown sugar.
- If you don't have ube halaya, you can use other fruit jams like mango or pineapple.
Variations:
- You can add sliced mangoes on top of the ube halaya for a fruity twist.
- You can also add a layer of toasted sesame seeds on top of the coconut flakes.
Tips and tricks:
- Make sure to soak the glutinous rice for at least 30 minutes to ensure even cooking.
- Use a wooden spoon to mix the rice and coconut milk mixture to prevent the rice from breaking.
- Toast the coconut flakes in a dry pan over medium heat until golden brown.
Storage instructions:
Store the biko in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biko in the microwave or steamer until heated through.
Presentation ideas:
Serve the biko in individual bowls or on a platter.
Garnishes:
Sprinkle some extra toasted coconut flakes on top.
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
This recipe is already a dessert, but you can serve it with fresh fruit on the side.
Troubleshooting advice:
- If the rice is too dry, add a little more coconut milk.
- If the rice is too wet, steam it for a few more minutes.
Food safety advice:
Make sure to cook the rice and ube halaya thoroughly to prevent foodborne illness.
Food history:
Biko is a traditional Filipino dessert made with glutinous rice and coconut milk. Ube halaya, on the other hand, is a purple yam jam that is also popular in Filipino cuisine.
Flavor profiles:
This recipe has a sweet and creamy flavor with a hint of coconut and ube.
Serving suggestions:
Serve the biko as a dessert after a Filipino-inspired meal.
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Region: Filipino