Biko (Rice Cake with Caramel Topping)

Ingredients :

· 2 cups malagkit (glutinous) rice
· 3-1/2 cups diluted coconut milk
· 3/4 cup sugar
· 1/4 cup butter
· 1 egg, beaten
· 2 tbsp. butter, for greasing pan

Topping
· 1 can condensed milk
· 3/4 cup thick coconut milk
· 2-3 tbsp. flour, for quick thickening
· 1 tsp. vanilla (or pandan flavouring)

(Cooking Conversion Chart)

Cooking Procedures :

1. Grate 2 coconuts, squeeze out milk. Or use 1 can coconut milk, save 3/4 cup of the thick milk for topping, dilute the rest to make 3-1/2 cups.

2. Boil rice and thin coconut milk in a heavy pot stirring to keep bottom from scorching, about 15-20 minutes. When rice is almost dry, lower the heat, stir in sugar and 1/4 cup butter. Let cool. Add the egg and mix well.

3. Spread the rice mixture in a well buttered 9" x 13" pan, bake in a preheated 300°F oven for 20 minutes while preparing topping.

4. Combine all topping ingredients in a heavy saucepan, cook over low heat stirring constantly until thick, about 15 minutes, pour over rice mixture. Turn oven heat up to 350°F, continue baking until top is brown, about 15 minutes.

5. Serves 12.