Biko (Filipino Sweet Rice)
Sweet-sticky rice cooked in coconut milk is the recipe of Biko or sometimes known as kankanin or Bibingka.
Servings 9
Ingredients
- 4 cups coconut milk (reserve ½ cup)
- 1 ½ cups brown sugar (reserve ½ cup)
- 1 ⅓ cups mochi rice
- Wilted banana leaves
Instructions
- Wash the rice under cold water. Rinse it until the water becomes pretty clear. Soak the rice in water and set aside.
- In a double boiler, bring the water to a boil. In the pot or bowl above the water, add in 3½ coconut milk. Set aside the reserved 1/2 cup of coconut milk. Cook the coconut milk for about 15 minutes while constantly stirring.
- Add in 1 cup brown sugar. Set aside the reserved 1/2 cup of brown sugar. Let it cook for another 15 minutes while stirring constantly.
- Add in the rice and constantly stir it until it has thickened and looks like rice pudding.
- Wilt the banana leaves over a flame or heat until the leaves turned into a mustard green color. Preheat the oven to 350°F. Line a 4x4 baking pan with the wilted banana leaves.
- Pour the rice pudding into the baking pan, top it off with the reserved brown sugar and coconut milk, and pop it into the oven.
- Let it bake for 15 minutes then lower the temperature to 300°F and let it bake for 30 minutes.
- Cool to room temperature before cutting it into square pieces. Serve and enjoy!