!!HOW TO COOK BIKO OR RICE CAKE!!
Ingredients:
1 ½ cups sweet rice (other names: malagkit and glutinous rice)
1 ¼ cups water (use for cooking the rice halfway)
1 ½ cups brown sugar (use ½ cup for making latik, the rest for biko)
4 cups coconut milk (use 1 cup for making latik, the rest for biko)
Things You’ll Need:
2 small cooking pots or sauce pans (1 for cooking the rice, 1 for cooking “latik”)
Deep skillet (for cooking biko)
Cooking spoon
8” x 8” glass baking dish (or any container of choice)
Measuring cup
Procedure:
Place rice in a small pot or saucepan and rinse 5 times until water runs clear.
Add water, stir, and bring to a boil. Once it boils, lower heat to medium low and let it cook until most of the water evaporates. Set aside. (Take note that the rice should be halfway cooked. Don’t worry, it will be fully cooked in the succeeding steps.)
Make the coconut syrup or “latik”. To do this, mix 1 cup of coconut milk and ½ cup brown sugar in another sauce pan. Bring to a boil then adjust heat to medium low. Cook for 10 minutes, stirring constantly until it thickens. Remove from heat and set aside.
To make the actual biko: Mix 3 cups of coconut milk and 1 cup sugar, stir, and bring to a boil. Add the sweet rice and mix. Cook on medium heat for 30 minutes, stirring constantly until it thickens. You will know it’s ready when oil starts to come out and the mixture gets very sticky.
Remove from heat and transfer to a glass baking dish (or any container of choice). Press down to flatten then drizzle with prepared coconut syrup (latik) as topping.
Let it cool to room temperature (longer much better) before slicing into serving portions and serve.
thankyou
