Mediterranean Diet Biko

Give your traditional dessert table an elegant Mediterranean twist with this irresistible Mediterranean Diet Biko. This fusion of Filipino-inspired sticky rice cake and Mediterranean flavors is a unique treat that combines creamy coconut milk, velvety extra virgin olive oil, and the natural sweetness of honey with vibrant toppings like crushed pistachios, chopped dates, and fragrant lemon zest. Featuring sticky rice cooked to perfection and baked for a delightful caramelized top, this guilt-free dessert is free of refined sugar and brimming with wholesome ingredients. Perfect as a show-stopping dessert for gatherings or a refined afternoon snack, this Mediterranean Diet Biko is a gluten-free, dairy-free delight that celebrates both cultures in every luscious bite.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups sticky (glutinous) rice
• 2 cups water
• 1 can coconut milk
• 2 tablespoons extra virgin olive oil
• 0.5 cup honey
• 0.25 cup crushed pistachios
• 1 teaspoon lemon zest
• 0.25 teaspoon sea salt
• 0.25 cup dates, chopped

Directions

Step 1

Rinse the sticky rice under cold water until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed sticky rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes, or until the water is mostly absorbed but the rice is still slightly undercooked.

Step 3

In another saucepan, combine coconut milk, extra virgin olive oil, honey, and sea salt. Cook over medium heat, stirring occasionally, until the mixture begins to bubble gently.

Step 4

Add the partially cooked rice to the coconut milk mixture. Stir well to combine, ensuring that the rice is fully immersed in the coconut milk mixture. Reduce heat to low and cook, stirring frequently, until the liquid is mostly absorbed and the mixture is thick and sticky, about 30-35 minutes.

Step 5

Preheat your oven to 350°F (175°C).

Step 6

Transfer the sticky rice mixture to a greased baking dish and spread it evenly.

Step 7

Sprinkle the lemon zest, crushed pistachios, and chopped dates over the top of the rice layer evenly.

Step 8

Bake in the preheated oven for 10-15 minutes, or until the top is slightly caramelized and dry to the touch.

Step 9

Remove from the oven and allow the biko to cool slightly before slicing into squares.

Step 10

Serve warm or at room temperature. Enjoy your Mediterranean-inspired Biko!

Nutrition Facts

Serving size	1500.6 grams (1500.6g)

Amount per serving	% Daily Value*
Calories	1407

Total Fat 42.60g	55%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 670mg	29%
Total Carbohydrate 256.50g	93%
Dietary Fiber 7.20g	26%
Total Sugars 154.60g
Protein 15.40g	31%

Vitamin D 0IU	0%
Calcium 131mg	10%
Iron 3mg	14%
Potassium 1042mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 4.2%

Carbs: 69.7%