Ingredients:
2 cups glutinous rice (malagkit)
1 1/2 cups water
2 cups brown sugar
4 cups coconut milk
1/2 tsp salt
Cooking procedure:
1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
4. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
5. Scoop the cooked biko and place it in a serving plate then flatten the surface.
2 cups glutinous rice (malagkit)
1 1/2 cups water
2 cups brown sugar
4 cups coconut milk
1/2 tsp salt
Cooking procedure:
1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
4. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
5. Scoop the cooked biko and place it in a serving plate then flatten the surface.
Topping:
- 1 can
(15 oz.) condensed milk
- 3/4
cups rich coconut milk
- 2 to 3
tbsp. flour for quick thickening
To make latik or topping:
Combine all topping ingredients in a heavy saucepan and cook
over low heat stirring constantly until thick (about 15 minutes). Pour topping
over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is
brown (about 15 minutes).
