Monday is not the most exciting day of the week. In fact, it may be our least favorite. So we’ve come up with a way to look forward to it – dessert. One of our go to ingredients for an exciting recipe is coconut- so we’ve decided BIKO is the perfect dish to feature.
Coconut milk is a popular ingredient in the Philippines for sweets, sauces, and curries. Coconut milk is made from the flesh of the coconut (not the water inside). Since making your own coconut milk would be pretty time consuming, you can buy canned coconut milk here.
Photo by angsarap.net
To ease your guilt (if you have any), here some amazing benefits coconut milk has to offer. It contains nutrients such as potassium, calcium, and chloride. The fruit has vitamins A, B, and C – all great for keeping a strong immune system. Coconut milk keeps skin and blood vessels flexible because it contains cooper. Due to the levels of selenium, it decreases the risk of joint inflammation. It is high in fiber, manganese, iron… We could go on for a while! But one thing we should mention, if you’re drinking pure coconut milk, stick to a small glass; as it is a rich therefore caloric beverage.
Coconut milk is GREAT for desserts. Today we’re making Biko, a popular Filipino dessert. Biko is often made for birthdays and special occasions. It is frequently cooked during Holy Week, but why not try it now and perfect your technique?
Happy Monday. BIKO
1. 2 cans of coconut milk
2. water, for cooking
3. 1 box dark brown sugar
4. 6 cups sweet rice
1) While the rice is cooking, grab a large pan or wok and pour the cans of coconut milk and one can of water into it. Cook water and coconut milk over medium heat until it boils then add the brown sugar and stir until it’s nice and sticky. Note: for the water, just use one of the empty coconut milk cans.
2) Cook the sweet rice as you like, in a rice cooker or stovetop.