Biko

Philippines

Biko is a delicious sweet snack or dessert

Ingredients

'Biko' (Sticky rice)

8 cups water (to soak sticky rice)

1 1/2 cups water (to boil)

12 tablespoons dark brown sugar

½ teaspoon salt

Coconut sauce

4 tbsp dark brown sugar

Soak the rice in eight cups of water for at least four hours or overnight.Crispy Coconut Curd - Latik
Heat the coconut cream in a saucepan over medium-high heat for 15 minutes, stirring occasionally. After about five minutes, the oil and curd should start to separate.
When the curds are brown and smell like toasted coconut, remove from the oil, pat dry with kitchen paper to remove excess oil and set aside.
Combine coconut milk, palm sugar, and dark brown sugar in a saucepan over medium-high heat. Cook for 10 minutes, stirring occasionally, until the sauce takes on the consistency of honey and turns a dark brown color. Remove the sauce from the heat and set aside. As the sauce cools, it will thicken as well.
In a large saucepan, combine coconut milk, water, palm sugar, brown sugar, and salt and stir well over medium-high heat.
When the mixture is boiling, turn the heat to medium and gently stir in the soaked glutinous rice.
Preheat the oven to 180°C.
Lightly grease the pan with the remaining coconut oil from the latik. Distribute the Biko rice evenly in the pan.
Drizzle the coconut caramel sauce over the biko rice and place the pan in the oven for 20 minutes. When the topping is bubbling and dark brown, remove from the oven.