Sunday, March 15, 2015

Biko Recipe



This is not the usual biko recipe that my mother cooks. I added a little twist on my recipe by adding a custard topping. You can try it with or without the topping though.

Ingredients :

  • 2 cups malagkit (glutinous) rice
  • 3 cups coconut milk or 1 1/2 can (400 ml) coconut milk
  • 1 cup brown sugar
  • 1/2 cup condensed milk
  • 1/4 cup butter
  • 1 egg, beaten
  • 2 tbsp. butter, for greasing pan

Topping

  • 1 cup condensed milk
  • 1 cup coconut milk
  • 1 tbsp. flour, for quick thickening
  • 1 egg yolk

Cooking Procedure:

  1. In a sauce pan, combine together sweet rice (malagkit), condensed milk, coconut milk, brown sugar. Mix well. (use 2  can coconut milk, save 1/2 cup for the topping. Use 1 can condensed milk, save 1 cup for the topping)
  2. Cover, let boil, stirring constantly to keep bottom from scorching. 
  3. Lower the heat, and continue stirring until the rice is almost dry. Stir in sugar and 1/4 cup butter.
  4. Beat egg, add 1 tbsp of cooked rice and mix well. Then add to the rest of the rice. Mix well
  5. Spread the rice mixture in a well buttered 9″ x 13″ pan.
  6. Pour topping over rice mixture. 
  7. Bake in a preheated 350°F oven for 30 minutes or until the topping turns golden brown.

Prepare the topping while the rice is cooking.

  1. Combine all topping ingredients in a heavy saucepan.
  2. Cook over low heat stirring constantly until thick, about 15-30  minutes.
  3. Pour over rice mixture. 





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