Glutinous white rice, also known as sticky rice or sweet rice, cooked with coconut milk and then baked with a coconut topping, is the Filipino dessert known as biko.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
463 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Step 2
Soak rice overnight in the water.
Step 3
Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
Step 4
Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
Step 5
Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.
Ingredients
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
6 cups cold water
1 (14 ounce) can coconut milk, divided
4 cups uncooked glutinous white rice
3 tablespoons coconut preserves (such as Phil Supreme®)
