Piko (Filipino sticky rice dessert) Calories

To make Piko, cook glutinous rice, then combine it with coconut milk and brown sugar and stir over heat until thick. Spread the mixture in a pan to cool before cutting it; some recipes cook the rice directly in the sweetened coconut mixture.

Usually, yes: Piko is another name used for the Filipino sticky rice dessert commonly called biko. Names and small preparation details vary by region and family, but the familiar version combines glutinous rice, coconut milk, and sugar.

Piko is made with glutinous rice, also sold as sticky or sweet rice. Despite the name, it contains no gluten. Ordinary long-grain rice will not give Piko its characteristic chewy, cohesive texture.

Latik is a traditional coconut topping for Piko. It can mean toasted coconut curds left after coconut cream is cooked down, or a thick coconut syrup, depending on the Filipino region and recipe.

Piko turns mushy when the rice takes up too much liquid or the mixture is not cooked down enough; it can be hard if the rice is undercooked. Use glutinous rice and cook until tender, stirring so the coconut mixture thickens evenly.

Yes, but Piko will lose some of its characteristic coconut flavor and richness. Another milk can be used, though it may produce a thinner mixture, so cook it slowly until the rice and sweetened liquid hold together.

Piko is usually cooled, cut into pieces, and served at room temperature as a snack or dessert. A topping of latik adds coconut flavor and texture; it is also common to serve it on a tray for sharing.

Piko keeps for a few days in the refrigerator when stored in a covered container. Chilling can make the rice firm, so let a portion sit briefly at room temperature or warm it gently before serving.

Yes. Cool Piko, divide it into portions, and seal them well before freezing. Thaw it in the refrigerator and warm gently if desired; the rice may be softer or less chewy than freshly made Piko.