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Biko (Sweet Rice Cake)

Olive
4.67 from 3 votes
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Ingredients
  

  • 1 1/2 CUPS GLUTINOUS /SWEET RICE MALAGKIT
  • 1 1/2 CUPS Packed Brown Sugar
  • 3 CUPS FRESH COCONUT MILK OR DILUTE 1 1/2 CUPS CANNED COCONUT MILK WITH THE SAME AMOUNT OF WATER TO MAKE 3 CUPS
  • BANANA LEAF OPTIONAL, YOU MAY USE BUTTER INSTEAD
  • LATIK TOPPING:
  • 1-2 CUPS FRESH PURE COCONUT MILK OR CANNED UNSWEETENED COCONUT CREAM THE MORE, THE YUMMIER, I SAY
  • MAKE THE LATIK FIRST BY BOILING THE KAKANG GATA PURE COCONUT MILK FROM FIRST EXTRACTION OR CANNED UNSWEETENED COCONUT CREAM/ MILK ON A NON-STICK PAN OVER HIGH HEAT (KEEP AN EYE ON IT) UNTIL THE OIL COMES OUT AND ONLY THE MILK SOLIDS ARE LEFT. LOWER THE HEAT AND GENTLY STIR AND COOK UNTIL BROWNED. SET ASIDE.

Instructions
 

  • IF USING, WILT BANANA LEAF OVER THE STOVE, LINE AN 8×8 PAN WITH IT OR LIGHTLY BUTTER AN 8 INCH SQUARE PAN. SET ASIDE.
  • PUT GLUTINOUS RICE IN A POT; WASH AND DRAIN. ADD COCONUT MILK, COVER AND BRING TO BOIL ON MEDIUM HEAT. LOWER HEAT AND COOK UNTIL ALMOST ALL THE COCONUT MILK IS ABSORBED THEN ADD THE BROWN SUGAR, STIR GENTLY AND THOROUGHLY UNTIL RICE HAS TURNED AN EVEN TAN COLOR. COVER THE POT AGAIN AND SET THE HEAT TO LOWEST SETTING TO LET THE SWEET RICE COOK UNTIL DRY.
  • TRANSFER THE COOKED RICE INTO THE BANANA LEAF-LINED/BUTTERED PAN. USING A WOODEN SPOON DIPPED IN COCONUT OIL OR BUTTERED, SMOOTH THE BIKO UNTIL THE SURFACE IS EVEN. SCORE SLICES ON TOP AND TOP EACH SLICE WITH LATIK. THAT’S IT. DONE.
  • SERVE WITH YOUR FAVORITE HOT COFFEE OR TEA.
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