Sugar-Free Biko
Indulge in the rich, coconut-infused flavors of traditional Filipino rice cake with a healthy twist in this Sugar-Free Biko recipe! Made with glutinous rice, coconut milk, and coconut cream, this dessert skips the refined sugar and opts for natural sweetness from erythritol and pitted dates. The result is a beautifully caramelized, sticky rice cake that’s just as decadent as the classic. With simple preparation steps and optional banana leaves for an authentic touch, this guilt-free Biko is perfect for dessert lovers seeking a low-sugar option. Serve it as a delightful snack or a sweet ending to your meal—your taste buds won’t miss the sugar!
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Recipe Information
Ingredients
- 2 cups glutinous rice
- 3 cups coconut milk
- 1 cup coconut cream
- 0.75 cup erythritol (or preferred sugar substitute)
- 0.5 cup pitted dates
- 2 cups water
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 piece banana leaves (optional for lining)
Instructions
Wash the glutinous rice several times with cold water until the water runs clear. This helps remove excess starch.
In a large pot, combine the washed glutinous rice and water. Bring it to a boil over medium heat, then reduce to a simmer.
Cover the pot and cook the rice for about 20 minutes, or until the rice is tender and fully cooked. Stir occasionally to prevent sticking.
Meanwhile, in a blender or food processor, blend the pitted dates with a small amount of water until you achieve a smooth paste.
In another pot over medium heat, combine coconut milk, coconut cream, date paste, erythritol, vanilla extract, and salt. Stir the mixture continuously until the erythritol has dissolved and the mixture is well blended.
Once the rice is cooked, add it to the coconut mixture. Stir continuously over medium heat until the liquid is fully absorbed by the rice and it becomes thick and sticky. This should take about 30-35 minutes.
Prepare a baking dish by lining it with banana leaves (if using) or simply grease the dish with a bit of coconut oil.
Transfer the cooked Biko mixture into the prepared dish, spreading it evenly.
Allow the Biko to cool to room temperature before slicing and serving.
Serve as a delightfully sticky and sweet rice cake, perfect for desserts or snacks.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 549.1 g | 200% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 254.5 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1797 mg | 38% | |
*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.
