Traditional Filipino cuisine consists of a variety of dishes that are relatively simple to cook and a joy to eat. This recipe for rice cake with caramel topping, or Biko as it is known in the Philippines, uses two common staples in Filipino cooking--coconut milk and rice. The rich-tasting, golden-colored dessert is traditionally served during birthday parties, fiestas, Christmas, New Year's and other celebrations.
Things You'll Need
- 2 cups malagkit (sticky rice)
- 3/4 cup brown sugar (white sugar may also be used)
- 3 1/2 cups diluted coconut milk
- 1/8 lb. butter
- 1 egg, beaten
- For topping:
- 1 can (15 oz.) condensed milk
- 3/4 cup rich coconut milk
- 2 to 3 tbsp. flour for quick thickening
Preheat oven to 300 degrees. Grate and squeeze out the milk from 2 coconuts. Reserve 3/4 cup of the first milk squeezed out (rich milk) for the topping. Dilute the rest of the coconut milk to make 3 1/2 cups. You may also use 1 can (12 ounces) of frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
Boil the rice and coconut milk in a heavy pot, stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, reduce the heat and add the sugar and butter.
Stir the rice mixture well and set aside. When cool, add the egg.
Spread the rice mixture in a greased Pyrex dish (11 3/4 by 7 1/2 by 1 3/4 inches) and bake for 20 minutes.
To make the topping, or latik, combine all topping ingredients in a heavy saucepan and cook over low heat, stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in the dish. Increase oven heat to 350 degrees and bake until top is brown (about 15 minutes).
- Photo Credit coconut fruit studio isolated over white image by dinostock from Fotolia.com
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