Home » Blog » Recipes » Chocolate Biko Domes with Orange Zest Recipe
These Chocolate Biko domes are flavored with orange zest and cloves. It gives Biko (Filipino sticky rice cake) a festive Christmas make over.
One of my favorite flavors is Orange and Chocolate. It was one of the layers of our wedding cake. I have also made a cake and tart with the the same flavors. See No Bake Vegan Orange Chocolate Fudge Tart and Mandarin Rosemary Chocolate Fudge Cake.
Now I wanted to use it in a Filipino dessert. For the past year (and I am not joking here) I have thought about making chocolate version of my Healthy Biko Recipe, but in a dome dripping with chocolate sauce. I even bought a mold for it. As you all know time has gone by so fast in 2020 and here we are close to Christmas.
It is finally time to make this dessert, so let’s do it. Oh and if you need a refresher on Biko please read about it in my Biko post!
You really don’t need much to make this version. Here are the ingredients:
Sweet Sticky Rice – Make sure you use sweet sticky rice. Regular rice will not work. This one from Koda Farms is a good one to use.
Water – Initially you will cook the rice in water and spices first to soften it up, to get ready to absorb the milk and chocolate later.
Orange Peels and Zest – When cooking the rice you will use orange peels to add flavor and then in the second step of adding the chocolate you will add the rest of the zest as well.
Cloves – What is orange with out cloves during Christmas? It gives it a nice flavor kick.
Coconut Milk – After the rice is cooled coconut milk is stirred in to make the Biko even more lush and sticky.
Tableya – The really dark fermented chocolate from the Philippines add another dimension to it. I highly suggest ordering some from Oodaalolly a local Bay Area chocolate shop using Filipino Cacao beans. The brand pictured below no longer sells chocolate to the US.
Date Syrup – My favorite sweetener to use. I just use a 1/4 of a cup just to lift up the chocolate and orange flavors.
Wash the rice until it becomes clear and place in the rice cooker with the water, about 2 strips of orange peel and 2 cloves. Cook using the sweet rice setting. If you don’t have a sweet rice setting, just use your normal rice settings.
Once the rice is cooked leave to cool fully. Take out the orange peel and cloves.
Next in a large sauce add in the cooled rice, coconut milk, orange zest, tableya and date syrup.
Mix well until the chocolate starts to melt and the rice starts to absorb all the liquid. Put it on very low heat. Keep stirring until the coconut milk is absorbed into the rice and it starts to pull away from the sides. This should take about 10-15 minutes.
Take it off the heat and while it is still hot fill in the silicon molds with the chocolate rice mixture.
Leave to cool to set the shape. It will set at room temperature, but if you are in a hot climate, I recommend placing it in the refrigerator. You can also use teacups that have been coated with coconut oil as a mold or just spread on in a baking dish. Yes, you have options!
While it is cooling down make the chocolate sauce topping. To do that chop up 1/2 cup of tableya and add in 1 teaspoon of coconut oil. Melt in the microwave at 30 second intervals until it is all melted. Leave to cool to get a little bit thicker for dripping.
Once the biko is cold unmold them into individual platters.
Then drizzle the chocolate over the top one teaspoon at a time.
The additional touches of the freeze dried orange slices, rosemary sprigs and mini edible stars are optional, but highly recommended.
They keep at room temperature for 2 days. After that put them in the refrigerator for up to 3 more days. But trust me when I say you will not have to worry about that.
No Bake Vegan Orange Chocolate Fudge Tart
Mandarin Rosemary Chocolate Fudge Cake
Healthy Biko Recipe (Filipino Sweet Rice Dessert)
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