Biko (sticky rice with coconut caramel)

A Filipino sticky rice cake, cooked in coconut milk and brown sugar, brushed with a caramelised coconut cream. Often served at celebrations and family gatherings.

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Method

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1. Rinse the sticky rice several times, then soak in cold water for at least 2 hours, and drain. ⏱ Timer: 2 h
2. Put the rice in a pot with 450 ml water, and simmer covered over low heat for 15-20 minutes, until the water has absorbed and the rice is tender. ⏱ Timer: 15 min
3. In a large, heavy-bottomed pan, mix the coconut milk, brown sugar and salt, and cook over medium heat, stirring often, for 15-20 minutes, until it becomes a thick, caramel-coloured syrup. ⏱ Timer: 15 min
4. Set aside a third of the syrup for the top.
5. Add the cooked rice to the syrup remaining in the pan, and cook over low heat, stirring constantly, for 10-15 minutes, until the rice has absorbed it fully and become very thick and sticky. ⏱ Timer: 10 min
6. Smooth into an oiled or banana-leaf-lined 20×30 cm tin, and spread the reserved syrup over the top.
7. Grill under a preheated oven grill for 5-8 minutes, until the top is dark caramel in patches. Cool, cut into slices, and serve. ⏱ Timer: 5 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The traditional topping is latik, brown curds cooked out of coconut milk; the grilled syrup is a simpler substitute.
• Keeps 1-2 days at room temperature; it hardens in the fridge, so soften over steam.

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More southeast asian ideas

• Bubur cha cha (sweet potato and taro coconut dessert)
• Ais kacang (shaved ice with beans, corn and syrup)
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• Pisang goreng (fried banana)
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• Khanom chan (layered pandan-coconut jelly cake)
• Chè bắp (corn coconut dessert)
• Kutsinta (steamed brown sugar rice flour cake)

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