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Coconut Milk Glazed Biko with Pandan Flavor
Created by: Howcan Team
Ingredients
- 2 cups glutinous rice
- 2 1/2 cups water
- 1 1/2 cups coconut milk
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon pandan extract
- 1/2 cup coconut cream, for topping
Instructions
- Rinse the glutinous rice until the water runs clear, then soak it in water for at least 1 hour.
- After soaking, drain the rice and place it in a steamer lined with cheesecloth. Steam the rice for 20-25 minutes until fully cooked.
- In a separate pot, combine the coconut milk, brown sugar, salt, and pandan extract. Cook over medium heat, stirring constantly, until the mixture thickens to a syrup-like consistency.
- Once the rice is cooked, transfer it to a large bowl and pour the coconut milk mixture over it. Mix well to coat the rice evenly.
- Transfer the rice mixture to a greased baking dish and flatten the surface with a spatula.
- Preheat the oven to 350°F (175°C). Bake the biko for 20-25 minutes until the top is golden brown.
- While the biko is baking, prepare the coconut glaze by simmering the coconut cream in a small saucepan over low heat until it thickens slightly.
- Once the biko is done, remove it from the oven and let it cool for a few minutes. Drizzle the coconut glaze over the top.
- Slice the biko into squares and serve warm. Enjoy!
Coconut Milk Glazed Biko, a traditional Filipino dessert, has a rich history dating back to pre-colonial times. This sweet sticky rice cake is a beloved delicacy, often served during special occasions and family gatherings. The addition of pandan, a fragrant leaf commonly used in Southeast Asian cooking, infuses the biko with a subtle, floral aroma, elevating its flavor profile. Renowned chefs in the Philippines, such as Margarita Fores and Claude Tayag, have put their own spin on this classic dish, incorporating pandan to create a unique and modern twist. The best version of this dish can be found in local eateries and street food stalls across the Philippines, where skilled cooks masterfully blend the creamy coconut milk, aromatic pandan, and sticky rice to achieve the perfect balance of sweetness and fragrance. To make this delectable treat, it's crucial to use high-quality coconut milk and fresh pandan leaves for an authentic and flavorful result. While the traditional method involves steaming the biko, some chefs have innovatively adapted the recipe to include baking or grilling, offering alternative textures and depths of flavor. Whether enjoyed in a bustling market in Manila or at a family celebration, Coconut Milk Glazed Biko with a hint of pandan is a delightful indulgence that captures the essence of Filipino culinary heritage.
90 min
8 servings
300 per serving calories
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