Recipes / Matcha Biko

Matcha Biko

By: Rezel Kealoha

Biko is a type of Kakanin (Filipino Rice Based Dessert). This version includes a Matcha-infused sticky rice topped with a Matcha custard glaze. Top with freeze-dried and fresh strawberries for brightness!

Matcha Biko

SERVINGS: 16

TIME: 2 hrs, 30min

CATEGORY: Desserts

INGREDIENTS

Biko Layer
• 2 Cups Sticky Rice
• 2½ Cups Water
• 1 Can Full Fat Coconut Milk (14 oz)
• 2 Tbsp Aiya Culinary Grade Matcha
Custard Topping
• 1 Can Condensed Milk (14oz)
• 3 Egg Yolks
• 2 Tbsp Aiya Culinary Grade Matcha
Garnishes
• 2 Tbsp Crushed Freeze Dried Strawberries
• 16 Small Fresh Strawberries
Equipment
• 8×8 Baking Dish
• Rice Cooker

DIRECTIONS

Biko Layer
1. Rinse the rice up to 6 times until the water runs clear.
2. Add 2½ cups of water and press the sweet rice setting on the rice cooker.
3. Place the cooked rice, coconut milk and Matcha powder in a non-stick pan. With the heat off mix until fully incorporated.
4. Turn on the heat to medium low and keep mixing for up to 15 minutes until the coconut milk is absorbed.
5. Transfer the Matcha coconut milk infused rice to the 8×8 pan and smooth with a knife or spatula or back of a spoon.
Custard Topping
1. Pre-Heat Oven to 350°F.
2. In a bowl add in the condensed milk and Matcha powder. Mix well then add in the egg yolks and mix well again.
3. Pour the custard on top of the rice and bake for 15-20 minutes until the edges looked baked and set.
4. Leave too cool to room temperature and then put in the fridge to set for at least 2 hours.
How to Serve
1. Cut into squares and top with a sprinkle of freeze dried and fresh strawberries.

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Rezel Kealoha

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To learn more about the Matcha used in this recipe, click on one of the product links below.