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5 from 1 vote

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.
Prep Time10 minutes
Cook Time15 minutes
Cooling Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Filipino
Servings: 6 Domes
Author: Rezel Kealoha

Ingredients

  • ¾ Cup Sweet Rice
  • 1 Cup Water
  • 2 Cloves
  • 2 Strips Orange Peel
  • 1 Cup Chopped Tableya or Dark Chocolate
  • 1 Cup Coconut Milk
  • Remaining Zest of 1 Orange
  • ¼ Cup Date Syrup
  • ⅛ Teaspoon Salt

For The Topping and Garnishes

  • ½ Cup Chopped Tableya Or Dark Chocolate
  • 1 Teaspoon Coconut Oil
  • 6 Freeze Dried Orange Slices
  • 6 Mini Sprigs of Fresh Rosemary
  • Totally optional edible gold stars

Instructions

Chocolate Orange Biko

  • 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!

Chocolate Topping

  • While it is cooling down make the chocolate sauce topping.  To do that chop up ½ 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.

Garnishes

  • 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.
  • Serve right away or keep at room temperature for up to 2 days.