BIKO Recipe (Filipino sweet rice dessert)

This is one of my favorite sweet treat from the Philippines. If I could eat it everyday I would, but they are mostly made on special occasions or gatherings.

For sweet rice mixture

• 4 cups sweet rice
• 1 can coconut milk
• 1 cup white sugar OR brown sugar

For the topping

• 1 cup coconut milk
• 1 can condensed milk
• 1 cup white sugar OR brown sugar
• 2 eggs, slightly beaten
• 1/2 cup all purpose flour

Procedure
For the sweet rice mixture:

1. Wash sweet rice by swirling and rubbing it gently between your fingers and drain. Continue until water is clear, to eliminate dirt, impurities and odor. Let it soak for about 2 to 3 hours, replinish with water if necessary. Transfer into a rice cooker and cook with 1 to 2 inches of water level than the usual (rice cooker graduated measure). Set aside.
2. In a large wok or any non stick large pan, cook the coconut milk to bouling over medium high heat, add sugar, stirring constantly, until the liquid is absorbed and the cinsistency of the mixture is thicker. Add the sweet rice. Mix thoroughly until the mixture is very well blended. Put the mixture into a well greased 13 x 9 x2 inch pan, spread evenly, leaving a gap on top for the topping, set aside.

For the topping:
In a large quart pan, combine together 1 cup coconut milk, 1 can condensed milk, 1 cup sugar, 2 beaten eggs, and the 1/2 cup flour over moderately high heat. Cook, constantly stirring until thick and smooth. Set aside.

For the biko cake:
Pour the topping mixture over the cake and bake in a preheated oven at 375F for 15 minutes to 20 minutes or until the topping is golden brown.

Cool completely or until it's not too hot to eat. Ya'll know you can't wait to dig in, but not worth it burning your tongue or roof of your mouth and then you won't be able to taste your delicious biko :-)

Please note that THIS IS NOT MY PICTURE!!! I found it online, since I can't seem to find one in my album. This is just a reference so you know what BIKO looks like (if you don't know what it is).

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