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Chocolate Biko Recipe

A rich Filipino rice cake made with glutinous rice, coconut milk, and pure cacao tablea for a decadent chocolate twist on the classic kakanin.

Difficulty Medium
Time 30 min
Servings 2
Ingredients 5
Steps 6
Chocolate Biko Recipe
Filipino Updated 5/5/2017

Ingredients

Measured from the catalog payload.

  • 3/4 cup glutinous rice
  • 2 pieces cacao tablea
  • 2 1/2 cups coconut milk
  • 3/4 cup brown sugar
  • 1/4 teaspoon salt

Instructions

6 cooking steps

  1. Pour coconut milk in a pot. Bring to a boil.
  2. Add the tablea. Stir until it dissolves completely.
  3. Add the rice, sugar, and salt. Stir and cover. Continue to cook in low to medium heat until the rice absorbs half of the liquid.
  4. Stir the mixture making sure that no rice sticks on the pot (this will require a little effort). Continue to cook until the liquid is completely absorbed. Note: you may add more coconut milk or water when the liquid starts to dry out and the rice is not completely done yet.
  5. Arrange in a greased baking dish. Let it cool down and serve.
  6. Share and enjoy!

Catalog details

Useful for browsing and sync.

Rice, Dessert No tags Public recipe Revision 1

Recipe notes

  • Use high-quality pure cacao tablea for the best chocolate flavor.
  • If tablea is unavailable, substitute with 2 tablespoons unsweetened cocoa powder.
  • For extra richness, use coconut cream instead of coconut milk.
  • Best served with coffee or hot chocolate.

Storage notes

  • Store in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving.
  • Do not freeze as the texture may become grainy.