Biko (Filipino sweet sticky rice)
I asked my Hubby what he wanted for his birthday, and he said he wanted me to make Biko. I’m not a big fan of Biko, but whatever my husband requests for his birthday then that’s what I’m going to make. He’s been requesting this since we got married and I ALWAYS have an excuse not to make it! I didn’t have the nerve to say NO today!hehe… So I checked online to look for the simplest Biko recipe I could find. This one was the simplest, with only 4 ingredients and an easy procedure. The result was pretty decent:).
3 cans (14 oz. can) coconut milk
4 cups sweet rice (sometimes called glutinous rice)
2 cups brown sugar, lightly packed
1 cup coconut cream
Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350F.
When rice is sticky and almost dry (it will look like risotto), about 10-15 minutes, add 1 cup brown sugar. Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.
Bake for about 1 hour or until topping is dark brown and has thickened. Cool slightly before serving.