Low Fat Biko
Indulge in the classic Filipino dessert with a healthier twist in this Low Fat Biko recipe! This guilt-free take on a traditional favorite combines the rich, chewy texture of glutinous rice with the creamy sweetness of light coconut milk and a hint of vanilla for a perfectly balanced treat. Unlike the traditional version, this recipe uses less fat without compromising its signature indulgent flavor—perfect for those seeking a lighter dessert option. The optional banana leaf lining adds an authentic touch, while a quick bake in the oven creates a subtly golden topping that complements the sticky, caramel-infused center. Enjoy it warm or at room temperature for a deliciously satisfying snack or dessert that’s both wholesome and nostalgic.
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Ingredients
- 2 cups glutinous rice
- 2 cups light coconut milk
- 1 cup water
- 1 cup brown sugar
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 1 piece banana leaves (optional for lining)
Directions
Step 1
1. Rinse the glutinous rice under running water until the water runs clear to remove excess starch.
Step 2
2. In a large pot, combine the rinsed glutinous rice, 1 cup of light coconut milk, and 1 cup of water.
Step 3
3. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is almost cooked and has absorbed most of the liquid.
Step 4
4. While the rice is cooking, in a separate saucepan, combine 1 cup of light coconut milk, brown sugar, salt, and vanilla extract.
Step 5
5. Cook the coconut milk and sugar mixture over medium heat, stirring continuously until the sugar is fully dissolved and the mixture becomes slightly thick and syrupy, about 5-7 minutes. This is your binding syrup.
Step 6
6. Once the rice is almost cooked, slowly add the binding syrup to the pot with the rice, mixing thoroughly to ensure all the rice grains are coated and incorporated.
Step 7
7. Continue cooking the rice on low heat, stirring occasionally to prevent sticking, for another 15-20 minutes, or until the mixture is fully absorbed and sticky.
Step 8
8. Preheat your oven to 350°F (175°C).
Step 9
9. Line a baking dish or square pan with banana leaves (optional) for an authentic presentation, or simply grease the dish lightly with oil to prevent sticking.
Step 10
10. Transfer the cooked rice mixture into the prepared pan, spreading it evenly with a spatula. Press gently to compact the rice.
Step 11
11. Place the baking dish in the preheated oven and bake for about 15 minutes, allowing the top to set and develop a slight golden hue.
Step 12
12. Remove from the oven and let it cool for a few minutes before slicing.
Step 13
13. Serve warm or at room temperature, and enjoy your Low Fat Biko as a delightful dessert or snack.
Nutrition Facts
| Serving size | (1371.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1190.3 |
| Total Fat 22.7g | 0% |
| Saturated Fat 19.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1620.3mg | 0% |
| Total Carbohydrate 242.2g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 146.2g | |
| Protein 11.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 201.4mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 504.2mg | 0% |
Source of Calories