Low Sodium Biko
Enjoy a guilt-free indulgence with this Low Sodium Biko, a delectable Filipino dessert featuring glutinous rice gently simmered in coconut milk and brown sugar, then topped with luscious coconut cream for a rich, creamy finish. Perfect for those watching their sodium intake, this recipe is naturally low in salt without compromising flavor. The addition of optional pandan leaves enhances the aroma, while vanilla extract complements the sweetness beautifully. With a golden-baked topping and irresistible sticky texture, this healthier take on traditional Biko is ideal for family gatherings, potlucks, or simply satisfying your sweet tooth. Serve warm or at room temperature, and savor the magic of wholesome, Filipino comfort food!
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Recipe Information
Ingredients
- 2 cups glutinous rice (malagkit)
- 2 cups coconut milk
- 1 cup coconut cream
- 1 cup brown sugar
- 2 pieces pandan leaves (optional)
- 2 cups water
- 1 teaspoon vanilla extract
Instructions
Rinse the glutinous rice under cold water until the water runs clear. This will help remove excess starch.
In a large pot, combine the rinsed glutinous rice with 2 cups of water and the pandan leaves if using. Bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is partially cooked.
Remove the pandan leaves and discard them. Drain any excess water left in the pot and set the partially cooked rice aside.
In a separate pan, combine the coconut milk and brown sugar over medium heat. Stir continuously until the sugar has completely dissolved.
Add the drained, partially cooked rice to the coconut milk mixture. Cook on medium-low heat, stirring frequently to prevent the rice from sticking, until the rice is fully cooked and the mixture is thickened, about 30 minutes.
Preheat your oven to 350°F (175°C).
Transfer the sticky rice mixture to a greased 9x13 inch baking dish and spread it out evenly.
In a separate small saucepan, heat the coconut cream over medium heat until it thickens slightly, about 5 minutes, stirring constantly.
Stir in the vanilla extract into the coconut cream.
Pour the thickened coconut cream evenly over the top of the rice mixture in the baking dish.
Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour until the top is golden brown.
Remove from the oven and let it cool for at least 20 minutes before cutting into squares.
Serve warm or at room temperature. Enjoy your low sodium Biko!
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 397.7 g | 145% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 298.6 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 939 mg | 20% | |
*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.
