• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Blog » Recipes » Kakanin Recipes

    Published: Jan 9, 2025 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Pistachio Cream Biko

    Jump to Recipe Print Recipe

    This Pistachio Cream Biko is made with just 3 ingredients - sticky rice, coconut milk and pistachio cream. Bonus it's ready in 20 minutes!

    Pistachio Cream Biko slice on a platter.

    I am totally joining the Pistachio cream bandwagon here. If you didn't know, pistachio cream is having a moment because of the viral Dubai chocolate bars. Now everyone and anyone has discovered this new condiment and using it in many ways.

    Jar of pistachio cream.

    Of course because I am me, it had to be made into a Kakanin. I give you Pistachio Cream Biko! Let's make it.

    Ingredients

    As I mentioned earlier you will just need 3 ingredients.

    Cooked Sweet Rice - To make it measure out 1 cup of sweet rice grains and rinse until the water runs clear. Add water up to the sweet rice water line of your rice cooker and press start.

    Coconut Milk - I still like using coconut milk in this recipe as it works as a self greasing too so to speak. As the coconut milk cooks it starts to release the coconut oil which creates a nice sheen to the Biko.

    Pistachio Cream - The it ingredient of the moment. You can find it at specialty gourmet stores or just go on amazon to easily find it.

    Cooked sweet rice, jar of pistachio butter, coconut milk in a can.

    How To Make Pistachio Cream Biko

    Mixing all the ingredients together.

    Once your rice is cooked and while it is still really really hot add it to a shallow non-stick pan along with the can of coconut milk and a 6.7oz jar of Pistachio cream.

    Mixed Biko batter.

    Mix everything really well especially the pistachio cream, making sure there are no lumps.

    Cooking after 10 minutes.

    Place the pan on the stove using the smallest burner and turn the heat to high. Keep stirring constantly so that it does not get clumpy. This is how it looks after 10 minutes of cooking.

    Fully cooked after 20 minutes.

    Turn the heat down to medium low and keep constantly stirring after 20 minutes you will start to see the coconut oil seeping out and the rice fully absorb the milky mixture.

    Molding in a loaf tin.

    Transfer to a mold. I used a standard loaf tin, but you can use a 6 inch cake tin or just do it the old fashioned way and smooth it out on a platter lined with banana leaves. You do you.

    Pistachio Cream Biko on a platter.

    I like to leave it to cool in the mold overnight so that it sets properly. If you are in a hurry to eat it, you can un-mold to a serving platter once the Pistachio Biko is at room temperature.

    How to Serve the Pistachio Biko

    To make it even more creamy and flavor full, just before cutting it, slather on more of the Pistachio cream all over the top. Making some artful swirls while you are at it.

    Top slathered with more cream.

    Slice and serve with some salabat.

    Sliced Pistachio Cream Biko.

    I mean... she is gorge.

    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.

    Pistachio Cream Biko

    This Pistachio Cream Biko is made with just 3 ingredients - sticky rice, coconut milk and pistachio cream. Bonus it's ready in 20 minutes!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Course: Dessert, Merienda
    Cuisine: Filipino
    Servings: 8
    Author: Rezel Kealoha

    Equipment

    • Rice Cooker
    • Shallow Non-Stick Pan
    • Loaf Tin

    Ingredients

    • 1 Cup Sweet Rice Grains
    • 1 ½ Cup Water (or just use the waterline of your rice cooker to measure the water)
    • 13.5 oz Can Full Fat Coconut Milk
    • 2 Jars of Pistachio Cream / Butter Use one in the Biko and the second to spread on top.

    Instructions

    Cook The Rice

    • Add 1 cup of sweet rice grains and rinse until the water runs clear. Add water up to the sweet rice water line of your rice cooker and press start. Cook until it's ready

    Make the Pistachio Cream Biko

    • Once your rice is cooked and while it is still really really hot add it to a shallow non-stick pan along with the can of coconut milk and a 6.7oz jar of Pistachio cream.
    • Place the pan on the stove using the smallest burner and turn the heat to high. Keep stirring constantly so that it does not get clumpy. This is how it looks after 10 minutes of cooking.
    • Turn the heat down to medium low and keep constantly stirring after 20 minutes you will start to see the coconut oil seeping out and the rice fully absorb the milky mixture.
    • Transfer to a mold. I used a standard loaf tin, but you can use a 6 inch cake tin or just do it the old fashioned way and smooth it out on a platter lined with banana leaves.
    • I like to leave it to cool in the mold overnight so that it sets properly. If you are in a hurry to eat it, you can un-mold to a serving platter once the Pistachio Biko is at room temperature.

    How To Serve

    • To make it even more creamy and flavor full, just before cutting it, slather on more of the Pistachio cream all over the top. Making some artful swirls while you are at it.
    • Slice and serve.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    More Kakanin Recipes

    • Binallay Recipe
    • Coconut Bibingka
    • Puto Maya Recipe
    • Blueberry Bibingka Muffins

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Wear Your Food!

    From Bangus to calamansi, wear our merch featuring your favorite Filipino ingredients! Hindi lang pampakain, pamporma rin!

    Get the stuff!

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required