Whole30 Biko
Satisfy your sweet tooth with Whole30 Biko, a wholesome twist on the traditional Filipino rice cake that's entirely grain-free, dairy-free, and refined sugar-free. This guilt-free dessert swaps sugar-laden syrups for the natural sweetness of Medjool dates, blended into a creamy base of coconut milk and coconut cream. The glutinous rice is cooked to perfection, absorbing the rich, velvety coconut mixture to achieve a luscious, sticky texture. Topped with toasted coconut flakes and baked for a golden finish, this dessert is a delightful treat that adheres to Whole30 guidelines. Whether served for special occasions or enjoyed as a snack, Whole30 Biko pairs nutritional goodness with indulgent flavors for the health-conscious foodie. Perfect for a gluten-free, dairy-free lifestyle!
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Recipe Information
Ingredients
- 2 cups Glutinous rice (sticky rice)
- 2 cups Water
- 1 can (13.5 oz) Coconut milk
- 1 cup Coconut cream
- 12 pieces, pitted Medjool dates
- 1 tablespoon Coconut oil
- 0.25 teaspoon Sea salt
- 0.5 cup Toasted coconut flakes
Instructions
Rinse the glutinous rice under cold water until the water runs clear to remove excess starch.
In a large pot, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to low and simmer for about 15 minutes until the rice is partially cooked and water is absorbed.
While the rice is cooking, blend the pitted Medjool dates with half of the coconut milk (approximately 6.75 oz) in a blender until smooth to create a natural date syrup.
In a large non-stick pan over medium heat, add coconut cream, the remaining half of the coconut milk, date syrup, coconut oil, and sea salt. Stir until the mixture is smooth and comes to a gentle simmer.
Add the partially cooked rice to the coconut mixture, stirring constantly to prevent sticking. Cook on low heat, regularly stirring, until the rice absorbs most of the coconut mixture and becomes thick and sticky, about 25-30 minutes.
Once thickened, transfer the sticky rice mixture into a lightly greased baking dish, spreading it evenly. You can grease the dish with coconut oil to keep it Whole30 compliant.
Top the Biko with toasted coconut flakes and smooth the surface with a spatula.
Bake in the oven at 350°F (175°C) for about 10-15 minutes to set the top.
Let the Biko cool to room temperature before slicing and serving. Enjoy this sans-sugar, Whole30 compliant treat!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 59.1 g | 22% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 43.7 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 361 mg | 8% | |
*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.
