I enjoy having biko as a snack. It goes well with a cup of hot coffee, as far as I am concerned. Aside from biko, I also like to have champorado, which is a type of chocolate and glutinous rice porridge. These two dishes inspire this chocolate biko recipe that I am sharing with you today.
Some of you might think that biko should always be served over a piece of banana leaf. That might be ideal, but we should do without it. You will only need glutinous rice or “malagkit”, coconut milk (gata), brown sugar (white sugar will do too), and cacao tablea. Don’t worry if there is no tablea available. You can use 2 tablespoons of chocolate baking powder initially, and then adjust the amount later on if needed.
The recipe below sounds simple. However, there might be a little bit of physical effort needed in the middle of the cooking process. You will need to stretch your arm muscles as you try to stir the glutinous rice while the liquid is about to evaporate. This is necessary to get a balanced texture and to ensure that the chocolate biko do not stick in your pot. After all is done, you will appreciate this dish better.
Try this Chocolate Biko Recipe. Let me know what you think.
- ¾ cup glutinous rice
- 2 pieces cacao tablea
- 2 ½ cups coconut milk
- ¾ cup brown sugar
- a pinch of salt
- Pour coconut milk in a pot. Bring to a boil.
- Add the tablea. Stir until it dissolves completely.
- Add the rice, sugar, and salt. Stir and cover. Continue to cook in low to medium heat until the rice absorbs half of the liquid.
- Stir the mixture making sure that no rice sticks on the pot (this will require a little effort). Continue to cook until the liquid is completely absorbed. Note: you may add more coconut milk or water when the liquid starts to dry out and the rice is not completely done yet.
- Arrange in a greased baking dish. Let it cool down and serve.
- Share and enjoy!