This Strawberries and Cream Biko is made with3 different types of strawberries. 1. Freeze Dried Strawberries. 2. Strawberry Jam and 3. Fresh Strawberries. You got berries, berries berries all incased in a creamy, soft Biko.
This has been on my list to make. If you have been to Japan in January and February you may have noticed an abundance of Strawberry desserts everywhere. Any kind of variation of strawberry they had. It's amazing!
Which is one of my inspirations when making recipes for all of you! Why not take an ingredient and see how many different ways you can incorporate it. In this case it's not really the ingredient, but really the dish which is Biko. One of my favorite Kakanin.
If you think about it, it's can be very versatile. Why not make different versions of it. I just counted and I have 9 Biko recipes! I am amazed at myself. Ha! Well today we are adding the 10th. Strawberries and Cream. Why? Because why not. I live in California and we have the best produce so why not make it. It's actually really good.
Ingredients
Freeze Dried Strawberries - We are going to use this as the base of making strawberry cream. First we are going to turn it into powder and then add the cream. Don't worry we are going to do it all in the blender.
Half and Half - This is the second ingredient to make the strawberry cream. So if you can't find freeze dried strawberries you can replace the freeze dried strawberries and half and half with ready made strawberry milk. If you use strawberry milk instead, measure out 2 cups.
Sweet Glutinous Rice - You will need 1 cup of uncooked rice.
Strawberry Jam - This will be mixed with the strawberry cream and will be the main sweetener. It's also going to be used as a topping when serving the Strawberries and Cream Biko.
Fresh Strawberries - I like to serve it with fresh strawberries.
Cream - It's not a Strawberries and Cream Biko with out fresh cream! We just use it to serve on the side so it can be poured around the finished dish. I leave it unsweetened.
Step By Step Instructions On How To Make Strawberries and Cream Biko
First we are going to turn the freeze dried strawberries into powder. Empty the whole package into a blender.
Pulse until you get a fine powder. Some big bits are fine.
Then pour in all the half and half.
Blend until you have creamy strawberry milk.
Now let's cook the rice. Place the rice grains in your rice cooker and pour in the strawberry milk up to the 1 cup line. Mix well and then cook using the sweet rice feature. My rice cooker is very old, so I actually had to cook the rice twice as it didn't absorb the strawberry mixture as well. If that happens to you too, don't worry! Just mix it up and then add water up to the 1 cup line and cook again by pressing the sweet rice setting.
Pour the remaining strawberry cream into a non stick pan and add ½ cup of strawberry jam.
Mix well.
Right when the rice is cooked put it in to the pan with the strawberry cream mixture.
Mix well.
Then put it on the stove using your smallest burner on the highest heat. I find that this works best when making Biko. Remember don't forget to keep stirring so that none of the rice sticks to the bottom of the pan.
This is how it looks after 10 minutes of stirring.
After 15 minutes of constant stiring the Strawberries and Cream Biko is done.
You can transfer it to a small 6 inch silicon cake mold or just spread it out on a 8x8 cake pan. Leave to cool fully.
How To Serve Your Strawberries and Cream Biko
If you did place it in a silicone mold invert it on top of your serving platter.
Then press it down so the Strawberries and Cream Biko un-molds on to your serving platter. I used a normal cake stand.
Then spread about ¼ cup of strawberry jam on top.
Spread it all the way to the edges.
Decorate with fresh strawberries and slice.
Serve with some fresh cream on the side.
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
- Large Non Stick Pan
- 6 inch silicon cake pan or 8x8 serving dish
Ingredients
- 1.2 oz Freeze Dried Strawberries
- 475 ml Half and Half You can replace the freeze dried strawberries and half and half with ready made strawberry milk. Use 2 cups.
- 1 Cup Glutinous Sweet Rice Grains
- ¾ Cup Strawberry Jam Divided (½ cup and ¼ cup)
- 6-8 Fresh Strawberries
- ½ Cup Fresh Cream
Instructions
- First we are going to turn the freeze dried strawberries into powder. Empty the whole package into a blender. Pulse until you get a fine powder. Some big bits are okay. Then pour in all the half and half. Blend until you have creamy strawberry milk.
- Now let's cook the rice. Place the rice grains in your rice cooker and pour in the strawberry milk up to the 1 cup line. Mix well and then cook using the sweet rice feature.
- Pour the remaining strawberry cream into a non stick pan and add ½ cup of strawberry jam. Mix well. Right when the rice is cooked put it in to the pan with the strawberry cream mixture. Mix well again.
- Then put it on the stove using your smallest burner on the highest heat. I find that this works best when making Biko. Remember don't forget to keep stirring so that none of the rice sticks to the bottom of the pan. Stir and cook for 15 minutes until the Strawberries and Cream Biko starts to really stick together. Please refer to the step by step photos above to see what it looks like.
- You can transfer it to a small 6 inch silicon cake mold or just spread it out on a 8x8 cake pan. Leave to cool fully.
- If you did place it in a silicone mold invert it on top of your serving platter. Then press it down so the Strawberries and Cream Biko un-molds on to your serving platter. I used a normal cake stand.
- Then spread the remaining ¼ cup of strawberry jam all over the top.
- Serve with fresh strawberries and cream on the side.
Leave a Reply