Low Sodium Biko

Indulge in the guilt-free decadence of Low Sodium Biko, a classic Filipino rice cake reimagined for those watching their sodium intake. This recipe combines fragrant glutinous rice, rich coconut milk, and a luscious caramel-like topping made from coconut cream and brown sugar, delivering authentic flavors without sacrificing your health goals. For an extra aromatic touch, optional pandan leaves infuse the dish with a subtle floral essence. While the preparation is a labor of love, every step—from simmering the rice to baking it to golden perfection—brings out the comforting sweetness and creamy texture that make Biko a cherished dessert. Perfect for potlucks, family gatherings, or an afternoon treat, this low sodium twist on a traditional Filipino favorite will have everyone savoring each bite.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:120 mins

Total Time:130 mins

Servings: 10

Ingredients

• 2 cups glutinous rice (malagkit)
• 2 cups coconut milk
• 1 cup coconut cream
• 1 cup brown sugar
• 2 pieces pandan leaves (optional)
• 2 cups water
• 1 teaspoon vanilla extract

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear. This will help remove excess starch.

Step 2

In a large pot, combine the rinsed glutinous rice with 2 cups of water and the pandan leaves if using. Bring to a boil over medium heat.

Step 3

Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is partially cooked.

Step 4

Remove the pandan leaves and discard them. Drain any excess water left in the pot and set the partially cooked rice aside.

Step 5

In a separate pan, combine the coconut milk and brown sugar over medium heat. Stir continuously until the sugar has completely dissolved.

Step 6

Add the drained, partially cooked rice to the coconut milk mixture. Cook on medium-low heat, stirring frequently to prevent the rice from sticking, until the rice is fully cooked and the mixture is thickened, about 30 minutes.

Step 7

Preheat your oven to 350°F (175°C).

Step 8

Transfer the sticky rice mixture to a greased 9x13 inch baking dish and spread it out evenly.

Step 9

In a separate small saucepan, heat the coconut cream over medium heat until it thickens slightly, about 5 minutes, stirring constantly.

Step 10

Stir in the vanilla extract into the coconut cream.

Step 11

Pour the thickened coconut cream evenly over the top of the rice mixture in the baking dish.

Step 12

Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour until the top is golden brown.

Step 13

Remove from the oven and let it cool for at least 20 minutes before cutting into squares.

Step 14

Serve warm or at room temperature. Enjoy your low sodium Biko!

Nutrition Facts

Serving size	(1759.2g)

Amount per serving	% Daily Value*
Calories	1984.1

Total Fat 40.9g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 223.1mg	0%
Total Carbohydrate 397.7g	0%
Dietary Fiber 1.9g	0%
Total Sugars 298.6g
Protein 11.0g	0%

Vitamin D 0IU	0%
Calcium 213.6mg	0%
Iron 2.0mg	0%
Potassium 939.2mg	0%

*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.

Source of Calories

Fat: 18.4%

Protein: 2.2%

Carbs: 79.4%