This Apple Biko is made with apple juice infused sticky rice and topped with a cinnamon laced apple sauce and coco jam sauce. Oh so perfect for all your fall festivites.
I noticed the other day that I actually did not have that many apple recipes on here. This Apple Biko is a remedy to that. It tackles the issue of Filipinos in the diaspora who are living with an abundance of apples.
There are only a certain number of apple cakes and pies you can make you know. And Biko is actually the perfect medium to add that apple and cinnamon flavor. It just absorbs so much flavor.
Bonus points if you use a mold that makes it look like a pie, but when you cut into it, it's all super soft sticky rice. Even those picky Tita's will ask for the recipe.
Ingredients
Sticky Rice - Use the measuring cup that comes with your rice cooker and measure out 1 cup of uncooked sticky rice.
Apple Juice - I used one juice box and it was the perfect amount for 1 cup of sticky rice. It measures out to 200ml.
Apple Sauce - We are going to use the apple sauce in two different ways. The first way is using it in the sauce that the rice is cooked in and the second way is as a topping for the Apple Biko.
Fresh Apple - The fresh apples gives a nice fresh bite. I used a small apple and diced it small. About ½ cup.
Evaporated Milk - You can choose to use coconut evaporated milk, regular evaporated milk or just coconut milk. Just use milk that is 360ml.
Coco Jam - Like the apple sauce we are going to use it twice in the same way. In the Biko and as a topping.
Cinnamon - An apple's best friend! Adds a little bit of warmth and flavor.
Butter - Mainly used to fry up the apples in the sauce.
Maple Syrup - This can be totally optional as the coco jam already gives a lot of sweetness.
Coco Jam from scratch
All you need are 2 ingredients to make Coco Jam. A can of coconut cream and a cup of coconut sugar and 35 minutes is all you need to make this super lush coconuty jam.
How To Make Apple Biko
Place 1 cup of raw sticky rice into a rice cooker pot and rinse, wash and drain repeatedly until the water is clear. Drain one last time and add in the apple juice.
Place the bowl in the rice cooker and select the sticky rice setting and cook.
While the sticky rice is cooking make the sauce. Place the apple sauce, coco jam, maple syrup, butter, cinnamon and diced apples in a sauce pan.
Cook for 6 minutes on high heat until it gets nice and thick. Make sure you are stirring the whole time it is cooking or else the sauce will stick and slightly burn.
Once the sticky rice is cooked add it to the pan along with 1 can of evaporated milk.
Mix well until there are no lumps.
Cook on high heat while constantly stirring.
This is what it looks like after cooking for 10 minutes.
You will know when the Apple Biko is cooked when the coconut oil starts to seep out and the rice has absorbed all the sauce. It also starts to hold together without separating.
After 15 minutes it should be done, but keep cooking if you don't see it looking like the above photo.
If you are using a mold spray it with coconut spray. You can also just use a 8x8 square or 8 inch round cake tin that has been sprayed with coconut spray.
Pour in the just cooked Apple Biko and spread it out so that it's nice and even. Leave to cool fully. Overnight is best, but for at least 4 hours so that it's fully set.
Just before serving make the sauce. In a small pan add in ¼ cup of coco jam, ¼ cups of apple sauce and 1 teaspoon of cinnamon.
Mix well wish a whisk.
Cook on high heat for 5 minutes until it starts to bubble and be slightly reduced.
To un-mold your Apple Biko place your serving plate on top of the mold and flip over. If you are using just a regular cake tin you can just leave it in, no need to un-mold.
Pour the sauce on the top.
Then spread to the edges.
How To Serve Your Apple Biko
Okay how cute did this Apple Biko turn out??? Gah it looks like a mini apple pie. I can't even.
I believe it's best to eat it the day after it's made. The flavors have settled in, the sauce has set and the rice is the perfect texture of soft, but with a bit of bite.
Slice into small or large pieces depending on how much space people have after dinner.
Go on tell me what Tita says after she takes a bite. Leave me a message please. I wanna know!
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- Rice Cooker
- Silicon Mold Sub with 8x8 square pan or 8 inch round pan
- Large Non Stick Pan
- Small non-stick pan
Ingredients
- 1 Cup Uncooked Sticky Rice
- 200 ml Apple Juice
- ½ Cup Apple Sauce
- ½ Cup Fresh Diced Apple
- 360 ml Coconut Evaporated Milk Sub with Regular Coconut Milk
- ¼ Cup Coco Jam
- 4 Tablespoons Butter
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Cinnamon
For The Topping
- ¼ Cup Coco Jam
- ¼ Cup Apple Sauce
- 1 Tablespoon Cinnamon
Instructions
Cook The Rice
- Place 1 cup of raw sticky rice into a rice cooker pot and rinse, wash and drain repeatedly until the water is clear. Drain one last time and add in the apple juice. Place the bowl in the rice cooker and select the sticky rice setting and cook.
Make Apple Sauce
- While the sticky rice is cooking make the apple sauce. Place the apple sauce, coco jam, maple syrup, butter, cinnamon and diced apples in a sauce pan. Cook for 6 minutes on high heat until it gets nice and thick. Make sure you are stirring the whole time it is cooking or else the sauce will stick and slightly burn.
Make the Apple Biko
- Once the sticky rice is cooked add it to the pan the apple sauce was cooking in along with 1 can of evaporated milk. Mix well until there are no lumps.
- Cook on high heat for 15 minutes again while constantly stirring. You will know when the Apple Biko is cooked when the coconut oil starts to seep out and the rice has absorbed all the sauce. It also starts to hold together without separating.
Mold It
- If you are using a mold spray it with coconut spray. You can also just use a 8x8 square or 8 inch round cake tin that has been sprayed with coconut spray. our in the just cooked Apple Biko and spread it out so that it's nice and even. Leave to cool fully. Overnight is best, but for at least 4 hours so that it's fully set.
Make The Apple Topping
- Just before serving make the sauce. In a small pan add in ¼ cup of coco jam, ¼ cups of apple sauce and 1 teaspoon of cinnamon. Mix well wish a whisk.
- Cook on high heat for 5 minutes until it starts to bubble and be slightly reduced. Take off the heat.
Serving the Apple Biko
- To un-mold your Apple Biko place your serving plate on top of the mold and flip over. If you are using just a regular cake tin you can just leave it in, no need to un-mold. Pour the sauce on the top. Then spread to the edges.
- Cut and serve right away.
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