The Happy Home Cook: Blond Biko

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Blond Biko (Photo courtesy of WG Publishing)

Biko, or rice pudding, whether steamed or boiled, comes in many different forms. Its quality and success depend largely on the method of cooking used and the type of glutinous rice. Taking this a notch up with my love of chocolate, I used Valrhona Dulcey chocolate as a base flavor. Dulcey chocolate provides the nuance of creamy and butter goodness. Combine that with coconut milk, and the result is a more toothsome biko.

This recipe appears in "Cuisinero: Taste the Philippines," published by WG Magazines. $4.99 for the digital book donated to the Filipino Food Movement and Philippine International Aid.

Serves: 6-8

Prep time: 40 minutes + rice soaking time

Baking time: 10-15 minutes

Cooking time: 10-15 minutes 

Ingredients

For the rice:

2 cups glutinous rice

For the Dulcey coconut sauce:

1 3/4 cups coconut milk

1/4 vanilla bean, scraped

2.5 tablespoons coconut sugar

4.5 oz Valrhona 32% Dulcey chocolate, melted

1/3 tsp kosher salt

For the Blond Coconut ganache:

3/4 cup + 2.5 tablespoons coconut cream

1/2 cup raw sugar

3.5 oz Valrhona 32% Dulcey chocolate

Method

1. Soak the rice in water for at least 8 hours. The longer you soak, the softer the rice will become. I prefer my biko to have a bite -- the al dente quality.

2. While waiting for the rice to be ready, you can prepare the Dulcey-coconut mixture ahead. Simply combine the coconut milk, vanilla bean and coconut sugar in a saucepan and stir over medium heat until it begins to bubble. Let it cook for around 2 more minutes to release more of the coconut flavor and lightly caramelize the whole mixture. Remove from heat and add the melted blond chocolate and salt. Keep the mixture covered and allow to cool.

3. Meanwhile, make the Blond Coconut ganache. Bring the coconut cream and sugar to a boil. Remove from heat and pour in the chocolate. Stir until homogenized. Set aside.

4. Preheat the oven to 340F.

5. Once the glutinous rice is well-soaked, drain the liquid and steam in a cheesecloth-lined steamer. Cook the rice for at least 15 minutes. The longer you steam, the softer the rice becomes.

6. Once the rice is cooked, place it in a deep bowl. Heat the prepared Dulcey coconut sauce and pour into the rice. With a rubber spatula, gently combine in a folding motion, avoiding the rice from getting mashed up.

7. Place in a greaseproof paper-lined square pan, around 9" in size and 2" deep. You may also use wilted banana leaves for better flavor.

8. Flatten the top of the rice and pour the Blond Coconut ganache on top. Bake for 10-15 minutes or until the ganache has begun setting. Let it cool down completely before cutting into portions. In the pictured a la carte version, I have used dried latik, Dulcey chocolate decor and grated Dulcey chocolate.