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 Charts)

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.

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