Sugar-Free Biko

Indulge in the rich, creamy flavors of traditional Filipino rice cake with a guilt-free twist in this Sugar-Free Biko recipe. Made with glutinous rice, coconut milk, and the natural sweetness of a date paste and erythritol blend, this healthier version is perfect for those who crave classic desserts without the added sugar. Achieve its signature sticky texture by slow-cooking the rice in a luscious coconut mixture, resulting in a perfectly indulgent yet wholesome treat. For an authentic touch, serve it lined with banana leaves, enhancing both flavor and presentation. Ideal as a snack or dessert and naturally gluten-free, this sugar-free Biko is a satisfying and flavorful treat perfect for any occasion!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2 cups glutinous rice
• 3 cups coconut milk
• 1 cup coconut cream
• 0.75 cup erythritol (or preferred sugar substitute)
• 0.5 cup pitted dates
• 2 cups water
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 1 piece banana leaves (optional for lining)

Directions

Step 1

Wash the glutinous rice several times with cold water until the water runs clear. This helps remove excess starch.

Step 2

In a large pot, combine the washed glutinous rice and water. Bring it to a boil over medium heat, then reduce to a simmer.

Step 3

Cover the pot and cook the rice for about 20 minutes, or until the rice is tender and fully cooked. Stir occasionally to prevent sticking.

Step 4

Meanwhile, in a blender or food processor, blend the pitted dates with a small amount of water until you achieve a smooth paste.

Step 5

In another pot over medium heat, combine coconut milk, coconut cream, date paste, erythritol, vanilla extract, and salt. Stir the mixture continuously until the erythritol has dissolved and the mixture is well blended.

Step 6

Once the rice is cooked, add it to the coconut mixture. Stir continuously over medium heat until the liquid is fully absorbed by the rice and it becomes thick and sticky. This should take about 30-35 minutes.

Step 7

Prepare a baking dish by lining it with banana leaves (if using) or simply grease the dish with a bit of coconut oil.

Step 8

Transfer the cooked Biko mixture into the prepared dish, spreading it evenly.

Step 9

Allow the Biko to cool to room temperature before slicing and serving.

Step 10

Serve as a delightfully sticky and sweet rice cake, perfect for desserts or snacks.

Nutrition Facts

Serving size	(2243.2g)

Amount per serving	% Daily Value*
Calories	1882.1

Total Fat 41.9g	0%
Saturated Fat 38.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1717.6mg	0%
Total Carbohydrate 549.1g	0%
Dietary Fiber 13.6g	0%
Total Sugars 254.5g
Protein 14.2g	0%

Vitamin D 0IU	0%
Calcium 177.0mg	0%
Iron 2.3mg	0%
Potassium 1796.6mg	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: 14.3%

Protein: 2.2%

Carbs: 83.5%