Biko. The Filipina's pumpkin pie.

Growing up, my mom's friends(too many to remember names!) would bring this over every Thanksgiving and/or Christmas. They would would either make it themselves OR there would be some sweet old filipina Lola(grandmother) slaving away in the kitchen making these. Often, she may even sell them to friends and neighbors for $15-$20 for enough for an entire family.

Anyway, this dessert was a big treat for my brother and I. My mom can cook several amazing desserts, but she never learned how to make this one. Bummer! This year my mom has been battling cancer and she won't be able to cook as much as she has in the past. She's pushing herself to make turkey, her famous honey baked ham, broccoli casserole, but nothing else. That's actually a small amount of food compared to what she normally cranks out. My brother and I are making all the sides and desserts.

One of the desserts I plan to surprise my mom with is biko. It's a sticky, sweet coconut and rice delight in your mouth. I hope to make her proud and surprise my family. It has such a nostalgic appeal. I LOVE warming this up in the microwave the day after Thanksgiving for breakfast with a warm glass of green tea too! Oh my gosh it's so good! The only thing I couldn't find was jack fruit. My mom used to have a lady make it for us with thin pieces of this yellow fruit (kind of like mango) throughout the bottom layer. Sorry Momma! Still, yumminess awaits us all...

Ingredients:
2 c. malagkit (sticky rice or sushi rice)
3/4 c. sugar
3 1/2 c. pure coconut milk
1/8 lb. unsalted butter
1 large egg, beaten

Topping:
1 can (15 oz.) condensed milk
3/4 c. pure coconut milk
2 to 3 tbsp. flour for quick thickening


1. Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.

2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.

3. Spread the rice mixture in a well buttered Pyrex dish and bake in a preheated 300 degree oven for 20 minutes.

4. Meanwhile, prepare the topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).


Serves 12