Low Fat Biko
Indulge in the rich yet healthier version of a beloved Filipino dessert with this Low Fat Biko recipe! Perfect for those seeking a guilt-free treat, this dish swaps traditional coconut milk for light coconut milk while retaining the signature creamy sweetness of biko. Made with glutinous rice, brown sugar, and a hint of vanilla, this sticky rice cake is baked to perfection, ensuring a slightly caramelized top for a delectable finish. Optional banana leaves lend an authentic touch, enhancing both presentation and aroma. With simple ingredients and easy-to-follow steps, this refined dessert is perfect for sharing at family gatherings or enjoying as a midday pick-me-up. Whether served warm or at room temperature, Low Fat Biko offers the irresistible charm of tradition with a health-conscious twist.
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Recipe Information
Ingredients
- 2 cups glutinous rice
- 2 cups light coconut milk
- 1 cup water
- 1 cup brown sugar
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 1 piece banana leaves (optional for lining)
Instructions
1. Rinse the glutinous rice under running water until the water runs clear to remove excess starch.
2. In a large pot, combine the rinsed glutinous rice, 1 cup of light coconut milk, and 1 cup of water.
3. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is almost cooked and has absorbed most of the liquid.
4. While the rice is cooking, in a separate saucepan, combine 1 cup of light coconut milk, brown sugar, salt, and vanilla extract.
5. Cook the coconut milk and sugar mixture over medium heat, stirring continuously until the sugar is fully dissolved and the mixture becomes slightly thick and syrupy, about 5-7 minutes. This is your binding syrup.
6. Once the rice is almost cooked, slowly add the binding syrup to the pot with the rice, mixing thoroughly to ensure all the rice grains are coated and incorporated.
7. Continue cooking the rice on low heat, stirring occasionally to prevent sticking, for another 15-20 minutes, or until the mixture is fully absorbed and sticky.
8. Preheat your oven to 350°F (175°C).
9. Line a baking dish or square pan with banana leaves (optional) for an authentic presentation, or simply grease the dish lightly with oil to prevent sticking.
10. Transfer the cooked rice mixture into the prepared pan, spreading it evenly with a spatula. Press gently to compact the rice.
11. Place the baking dish in the preheated oven and bake for about 15 minutes, allowing the top to set and develop a slight golden hue.
12. Remove from the oven and let it cool for a few minutes before slicing.
13. Serve warm or at room temperature, and enjoy your Low Fat Biko as a delightful dessert or snack.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 242.2 g | 88% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 146.2 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
