Home » Blog » Recipes » Healthy Filipino » How To Make Matcha Biko with Aiya Matcha
This Matcha Biko is made with sticky rice flavored with Aiya Matcha finished with just a hint of strawberries. It’s super easy to make with just some sticky rice, matcha powder and coconut milk.
Well, it’s one of my favorite Kakanin (Filipino desserts made mostly from a form of rice). I’ve made a healthy as well as a chocolate version already. Now we are going to make one flavored with Aiya Matcha! Let’s get to making this super easy Matcha Biko.
For the main layer you will need the following:
For the topping. You will need these ingredients, which is similar to a Yema type custard.
The first step is to rinse the rice. Very well. It takes about 5-6 washes to get the rice water clear. To do that place the sticky rice in the rice cooker bowl. Add some water and start smashing the rice in between your fingers. Once the water starts getting very cloudy drain it out and repeat until the water is clear.
Once the rice has been rinsed add the water to the rice cooker bowl and place it back int he rice cooker. Press until you get to the sweet rice setting.
Once the rice is cooked, it’s all pretty easy from here to make the Matcha Biko.
Pre-Heat your oven first to 350C.
Then take the cooked rice out of the cooker and put it in a large non-stick pan along with the Aiya Matcha Powder and coconut milk. Leave the heat off while you stir and combine everything. Once the matcha has been incorporated turn on the heat and keep staring for about 15 minutes until the coconut milk has been absorbed by the rice.
Once all the coconut milk is gone transfer the rice to an 8×8 baking dish and smooth it all out with a spatula.
In a large bowl pour in the condensed milk and add in the matcha powder. Mix well until the matcha has been incorporated into the milk. Add in the eggs and mix well.
Pour the custard over the rice and bake in the oven for 15-20 minutes.
Take out of the oven and leave to cool to room temperature and then put in the refrigerator for at least 2 hours to harden.
There is nothing better that having a Matcha dessert with some fresh sweet strawberries. Somehow the strawberries make the matcha more pronounced and vice versa. This dessert just reminds me so much of Japan in the spring and summer when there is an abundance of strawberries.
To serve cut the Matcha Biko into 2 inch squares.
Then top with a sprinkle of freeze dried strawberries as well as some fresh strawberries.
As it has a custard topping keeping it covered in the refrigerator is best. It will keep for 3 days. Some prefer to eat it cold, but if you do want to have it on the warm side, cut a slice and heat in the microwave for 15 seconds.
For my loyal readers (you!) Aiya Matcha is offering a one time use discount of 20% to use site wide at https://aiya-america.com/retail/. Use the code rezelkealoha20 upon checkout.
This post is sponsored by Aiya Matcha. However all opinions, recipes and photography are my own. Thank you for supporting brands that help support this blog.
Yes you can! You can replace traditional condensed milk with coconut condensed milk and remove the egg yolks. This makes the recipe even more simple as there is no need to bake. Just mix together the coconut condensed milk and matcha powder until nice and smooth. To serve cut a slice of the cooled Matcha Biko and drizzle with the coconut condensed milk / matcha topping.
I have to say yes. The culinary grade is formulated to be a touch on the stronger side of flavor and color. It retains the vibrancy and taste of the matcha. I would reserve the more expensive ceremonial grade Matcha for drinking as it’s more subtle and best for sipping.
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