About the Recipe
What would happen if biko was a cookie?
The coconut caramel rice cake is a very common filipino dessert served at parties and gatherings and it comes together with the simplest of ingredients.
BUT if it was a cookie, we’re keeping that iconic coconut caramel flavour by mixing it with rice crispies as a topping to get some texture and keep the rice theme going.
Our cookie base is going to be made with brown butter infused with sweet rice, coconut sugar, one egg, and all of the regular ingredients.
Our toppings are large flake coconuts and the coconut caramel rice crispies, baked until golden and best served warm. So for your next filipino gathering, maybe mix it up a little bit and serve these biko cookies!
Ingredients
Biko Caramel Rice Krispies
1.5 cups Rice Krispies
250 g coconut milk
125 g coconut sugar
Cookie:
250 g coconut sugar
155 g all-purpose flour
140 g browned butter
50 g sweet rice
1 tsp salt
0.5 tsp baking soda
1 egg
1 tsp vanilla extract
For Topping:
100 g Biko Caramel Rice Krispies
100 g Unsweetened Coconut Flakes
Preparation
1. To make the biko caramel, simmer coconut milk and coconut sugar together until thick. Mix in the Rice Krispies. Let cool on a tray lined with parchment paper.
2.Slowly melt butter on low heat with washed sweet rice, continuously mixing. Once completely melted, let simmer for 5 minutes. Strain to remove sweet rice. Brown butter completely on medium heat.
3. Whisk together cooled browned butter and coconut sugar until smooth.
4. Thoroughly whisk in one egg until it is lighter in colour, add the vanilla extract and whisk.
5. Fold in the dry ingredients. Fold in the toppings.
6. Scoop the dough into 35g balls. Place on a tray lined with parchment paper.*
7. Bake at 350F for 10-11 minutes, just until the middle is still soft but the edges are browned.
8. Let cool for at least 10 minutes before enjoying!
*Note: To get a deeper flavour, let it rest in the fridge for at least one hour or you can freeze it for up to a month!