Re-post: Sweet Sticky Rice with Topping (Bibingkang Kanin)
Servings: 4 people
Bibingkang kanin sweet sticky rice topped with coconut cream custard topping.
FOR THE BIKO (STICKY RICE):
FOR THE BIKO:
Put the glutinous rice in a heavy saucepan.
Wash and drain rice, twice.
Add coconut mik.
Cook on medium high heat until rice boils then lower the heat and let rice cook until most of the coconut milk is gone.
Add the brown sugar and mix well until sugar is dissolved and fully incorporated, continue cooking until rice is cooked through and dry and sticky.
Transfer cooked sticky rice cake into a baking pan greased with coconut oil.
Spread evenly using the back of a spoon coated with coconut oil to prevent rice from sticking to it.
TO MAKE THE TOPPING:
Cook the coconut cream and condensed milk in a pan or pot.
Cook while stirring over medium heat until thick.
Pour topping on top of the biko (sweet sticky rice cake) and put it in the preheated 375°F oven until topping is browned, about 20-25 minutes.
Take pan out of the oven.
Let cool before slicing with greased spatula or knife.
Serve with strong black coffee or ginger tea. Enjoy!