Mediterranean Diet Biko
Experience a delightful fusion of Filipino tradition and Mediterranean flair with this Mediterranean Diet Biko recipe! This reinvented version of the classic sticky rice dessert replaces traditional sugar with honey for natural sweetness, while the rich creaminess of coconut milk is elevated by the luscious addition of extra virgin olive oil. Topped with a vibrant blend of crushed pistachios, zesty lemon, and sweet chopped dates, this dish brings a Mediterranean-inspired twist to a beloved favorite. Perfect as a wholesome dessert or indulgent snack, this oven-finished Biko boasts a caramelized top layer and a chewy, decadent texture. Packed with nourishing ingredients and free from refined sugars, it’s a creative nod to culinary fusion that fits beautifully into a Mediterranean diet.
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Recipe Information
Ingredients
- 2 cups sticky (glutinous) rice
- 2 cups water
- 1 can coconut milk
- 2 tablespoons extra virgin olive oil
- 0.5 cup honey
- 0.25 cup crushed pistachios
- 1 teaspoon lemon zest
- 0.25 teaspoon sea salt
- 0.25 cup dates, chopped
Instructions
Rinse the sticky rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed sticky rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes, or until the water is mostly absorbed but the rice is still slightly undercooked.
In another saucepan, combine coconut milk, extra virgin olive oil, honey, and sea salt. Cook over medium heat, stirring occasionally, until the mixture begins to bubble gently.
Add the partially cooked rice to the coconut milk mixture. Stir well to combine, ensuring that the rice is fully immersed in the coconut milk mixture. Reduce heat to low and cook, stirring frequently, until the liquid is mostly absorbed and the mixture is thick and sticky, about 30-35 minutes.
Preheat your oven to 350°F (175°C).
Transfer the sticky rice mixture to a greased baking dish and spread it evenly.
Sprinkle the lemon zest, crushed pistachios, and chopped dates over the top of the rice layer evenly.
Bake in the preheated oven for 10-15 minutes, or until the top is slightly caramelized and dry to the touch.
Remove from the oven and allow the biko to cool slightly before slicing into squares.
Serve warm or at room temperature. Enjoy your Mediterranean-inspired Biko!
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 154.6 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1042 mg | 22% | |
*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.
