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Biko Recipe (Filipino Rice Cake) Recipe

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This recipe for Biko Recipe (Filipino Rice Cake) is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Ingredients
Sticky Coconut Rice
2 14-oz cans coconut milk
2 cups glutinous rice washed and drained
½ cup granulated sugar
¼ tsp salt
Coconut Caramel Topping
1 14-oz can coconut cream
1 cup brown sugar packed
½ tsp salt
Directions:
Directions:
Instructions
Line a 9x13 inch baking dish with banana leaves. If you can’t find banana leaves, you can use parchment paper.
In a large pot, combine glutinous rice and coconut milk. Bring to a boil.
2 cups glutinous rice, 2 14-oz cans coconut milk
Lower the heat and gently simmer the mixture, stirring occasionally so the rice doesn’t burn.
Allow the mixture to thicken considerably, or until the rice absorbs almost all the coconut milk.
Add granulated sugar and salt and continue cooking and stirring until the rice gets thick and sticky. You want the mixture to stick together as you stir it.
½ cup granulated sugar, ¼ tsp salt
Remove from heat and transfer to prepared baking dish. Spread evenly and set aside.
Preheat your oven to 350F.
In a medium saucepan, combine all topping ingredients.
1 14-oz can coconut cream, 1 cup brown sugar, ½ tsp salt
Bring to a boil then lower heat to a gentle simmer. Cook until the mixture is thick but still runny, like syrup.
Pour the coconut caramel topping on top of your coconut rice and spread evenly.
Bake for 60 minutes or until the topping becomes thick, sticky and dark brown. It’s okay to remove the pan from the oven while the topping is bubbling.
Allow to cool before slicing and serving.

 

 

 

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