WATCH: How To Cook Tsokolate Biko

This isn't your typical biko! We took this kakanin dish and added tsokolate tablea to make it even more delicious. It's like eating champorado but without a bowl! 

Tsokolate Biko

 
Takes 45 minutes   
Makes 8 servings 

 
2 cups water 
1/2 cup brown sugar
1 sweetened tsokolate tablea, roughly chopped
1 1/2 cups malagkit rice 
1/2 cup coconut cream 
Butter, softened, as needed

 
1 Grease a 6-inch by 4-inch glass baking dish with softened butter. Set aside. 

 
2 In a large saucepan over low heat, dissolve tsokolate tablea and sugar in water. Add and stir in malagkit and bring to a boil. Lower heat to a gentle simmer, cover, and cook until rice is tender, stirring occasionally to avoid burning the rice. 

 
3 Stir in coconut cream, cover, and cook until mixture has absorbed the coconut. Scoop out and spread in the prepared dish. Cool completely. Once cool, slice and serve. 

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