Description
A traditional Filipino rice cake made with sticky rice, coconut cream, and brown sugar, perfect for family gatherings and celebrations.
Ingredients
- 2 cups Sticky Rice/Malagkit
- 2 ½ cups water
- 1 can coconut milk
- 1 can coconut cream
- 1 ¼ cups brown sugar (add ¼ cup if not using molasses)
- 2 tbsp molasses (optional)
- 1 tsp salt
- Peel of 1 lemon
Instructions
- Rinse the Rice: Place the sticky rice in a bowl and rinse several times until the water runs clear.
- Cook the Sticky Rice: In a large pot over medium heat, combine the washed sticky rice and 2 ½ cups of water. Bring this mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 25-30 minutes until all the liquid is absorbed.
- Prep the Pan and Preheat the Oven: Grease your baking dish or line it with banana leaves. Preheat your oven to 350°F (180°C).
- Make the Latik (Coconut Sauce): In a pan over medium heat, mix together coconut milk and coconut cream. Cook it until the mixture becomes creamy and begins to release oil. Stir in the brown sugar and salt, letting it bubble. Toss in the lemon peel for added flavor.
- Mix in the Cooked Rice: Lower the heat, and fold the partially cooked sticky rice into the remaining sauce. Gently combine until the rice is fully coated.
- Assemble and Bake: Pour the rice mixture into the prepared baking dish, level the top, and spread the reserved latik sauce over it. Bake in your preheated oven for 30-45 minutes.
- Cool and Serve: Let your Biko cool before cutting it into squares.
Notes
For a richer flavor, try using fresh grated coconut instead of canned. Experiment with different citrus peels for a unique twist.
