Biko Recipe (Filipino Rice Cake

• Vegan
• Gluten free

• Canned Goods

  • 2 cans Coconut milk

• Pasta & Grains

  • 2 cups Rice, Glutinous

• Baking & Spices

  • 3/4 cup Brown sugar, dark
  • 1/4 cup Crown sugar, dark
  • 1 tsp Vanilla optional

• Oils & Vinegars

  • 1 Veg. or coconut oil

• Liquids

  • 2 cups Water

Found on foxyfolksy.com

Ingredients

• 2 cups glutinous rice, washed and drained
• 2 cans (about 800ml) coconut milk
• 2 cups water
• ¾ - 1 cup dark brown sugar
• 1 tsp vanilla - optional
• ¼ cup dark crown sugar
• veg. or coconut oil for greasing the pan

Directions

• Generously grease a baking pan and set aside.
• In a large pot over medium heat, mix together the 3 cups coconut milk and water. Add the sticky rice and bring to a boil. Once it starts to boil lower the heat to medium low and let it simmer, stirring constantly to keep rice from burning. Add more water in ½ cup increments if rice mixture is drying before rice is cooked.
• When rice mixture begins to thicken, add ¾ - 1 cup brown sugar and stir until sugar is dissolved and fully incorporated. Continue to cook, stirring regularly, until mixture is very thick and sticky. Biko is ready when it is already very difficult to stir and it pulls away from pan.
• Pour the rice into the grease pan. Spread out evenly and bake on a preheated oven at 350°F/180°C for 15-20 minutes.
• While waiting, prepare the coconut caramel topping by combining the rest of coconut milk and ¼ cup sugar in a saucepan and cook over medium heat while constantly stirring until the liquid thickens and is reduced to almost half.
• Take the rice out of the oven and spread the caramel topping evenly over the rice and bake for another 15 minutes or until caramel is browned.
• Remove from oven and let it cool down before serving.