Description
This high protein biko is a creamy coconut sticky rice dessert with a protein boost. It offers a modern twist on classic biko, making it rich and satisfying.
Ingredients
- 4 cups glutinous rice soaked overnight and drained
- 4 cups full-fat coconut milk
- 1½ cups water
- 1 cup low-fat cottage cheese
- 1 cup dark brown sugar
- ½ teaspoon kosher salt
- ¾ cup full-fat coconut milk (for topping)
- ½ cup dark brown sugar (for topping)
Instructions
- Combine the drained glutinous rice, 4 cups coconut milk, and water in a large pot. Bring to a gentle boil over medium heat.
- Reduce heat to medium-low. Simmer for 8 to 10 minutes, stirring often, until the rice is tender and most liquid absorbs.
- Stir in 1 cup brown sugar, salt, and cottage cheese. Cook for 4 to 6 minutes, stirring constantly, until thick and sticky.
- Preheat the oven to 350°F. Lightly grease a 9 by 13 baking dish.
- Spread the rice mixture evenly into the prepared dish.
- In a small saucepan, combine the remaining coconut milk and ½ cup brown sugar. Bring to a gentle boil until slightly thickened.
- Pour the coconut topping evenly over the rice.
- Bake uncovered for 55 to 65 minutes until the top is golden and lightly caramelized.
- Cool for at least 30 minutes before slicing into squares.
Notes
- Allow the biko to cool fully before slicing so the sticky rice sets properly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Filipino