Biko (Rice Cake with Caramel Topping)

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 Measurements)

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.

Check Out More

Panlasang Pinoy Recipe



Have You Tried These Other Healthy Filipino Food?

Adobong Baboy (Braised Pork in Tangy Sauce)

Adobong Baboy

Adobo (a famous filipino dish cooked in vinegar and soy sauce) is a filipino food favorite. May the recipe be done with pork, chicken or a combination of both. It could be also good with beef. There are lots of variations in cooking adobo recipe, which I have listed below after the adobong baboy recipe. Fili[...]

Lumpia Recipe (Lumpia Shanghai)

Lumpia Shanghai

In Filipino, lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is aspring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce. Sometimes I call this recipe lumpia shanghai. This lumpia recipe or lumpia shanghai is one of the [...]

Leave A Comment...

*