Biko

My kids would definitely agree that this is the ultimate best snack of all time. Although cooking this is not a just a walk in the park. But I may say, that the fruits of your labor is definitely to die for.


Ingredients:

• 1 kilo Malagkit (glutinous rice)
• 3/4 kilo Sugar (preferably dark or light brown)
• 6 cups Coconut Cream
• 2 cups Coconut Cream (for the toppings)
• 4 Pandan leaves

Cooking Procedure:

For the Latik

1. In a small pan over medium heat, add 2 cups coconut cream.
2. Bring to a boil, stirring occasionally until liquid starts to thicken.
3. As the oil starts to separate and solid begins to form, lower heat and start stirring regularly. 
4. Scrape sides and bottom of pan, continue to cook and stir until curds turn golden brown.
5. Drain latik from the oil.

For the Rice

1. Wash malagkit in the rice cooker bowl twice. Then drain the rice as well as you can. Add again the right amount of water. Submerge 2 pandan leaves then start cooking.
2. Cook the glutinous rice the same way you cook white rice using the rice cooker.
3. Turn off the rice cooker when the rice is almost half-cooked.
4. In a wide pan over medium heat, pour the coconut cream with submerge pandan leaves.
5. When cream starts to boil, stirring regularly for about 5 minutes or until the mixture starts to thicken.
6. Add sugar and stir until sugar is dissolved and fully incorporated.
7. Add the half-cooked rice to continue to cook. Stirring regularly, until mixture is very thick and sticky. Add additional sugar when necessary, depending on your preference.
8. When the biko is now difficult to stir and it pulls away from the pan. Turn off heat, and cover the pan. Let it cool for about 10 minutes. Then transfer on a serving tray.
9. Lightly brush the top with the coconut oil and top it with latik.

Tips:

• Cooking the glutinous rice separately before adding the coconut cream insures that the rice is cooked properly before draining the coconut cream.

Watch video here: