Monday, 13 May 2013

Biko with Coconut-caramel Topping


First of all, belated mother's day (that was yesterday) and belated happy birthday to my mother dearest (that was yesterday also)
 
One of my favorite Filipino delicacy, or kakanin as we call it in Filipino, is Biko.  A sticky rice cake that either comes with or without any toppings.  The toppings will either be latik or the brown residue when you cook the coconut milk until all the liquids evaporated leaving the coconut oil and the brown residue we call in Filipino as latik.  The best biko which I love comes with a caramel topping.  Delicious.

Biko is made of steamed or boiled glutinous rice and mixed with brown sugar.  It is almost similar to the Inkiwar of the Ilocano.  But very much different though :-)  Want to know the difference?  Check my inkiwar recipes by clicking the link - Inkiwar.

Here's the recipe for my Biko

 

     BIKO with COCONUT-CARAMEL TOPPING

Ingredients :

Glutinous rice - 2 c
a dash of Salt
Coconut Powder (knorr) - 3 tbsp
Water

Brown Sugar - 1/2 c or to taste
Butter - 3 tbsp

Coconut-caramel Topping :

Coconut Powder (knorr) - 1 c
Condensed Milk - 1/2 c
Brown Sugar - 1/2 c or to taste
Water - 1 c
Corn starch - 3 tsp dissolved in 1 tbsp of water


1.Wash and soak the glutinous rice for at least 2 hours. Drain.
2. In a pot, place the glutinous rice and pour water.  The water should reach 1/2 cm above the rice.
3.  Mix in the coconut powder and salt.  Stir.  Bring to a boil. Stir while it is boiling.  Reduce fire.  When the liquids evaporated, remove from fire and transfer the rice in a big mixing bowl.
4.  Mix the butter and brown sugar with the glutinous rice.  Transfer and spread the glutinous rice in a baking dish/pan lined with wax paper or if you have banana leaves then line the pan with it.
5.  While cooking the rice, mix all the ingredients for the coco-caramel topping in a sauce pan, except for the cornstarch and water.  Mix well and cook under low fire.  Stir occasionally.
6.  When the mixture starts to thicken add the cornstarch dissolved in water.  Stir well and continue to cook for about a minute.  Remove from fire.

The   sauce is now thick but pourable.

7.  Pre-heat oven to 200 degrees celsius
8.  Pour and spread the coco-caramel topping on top of the glutinous rice.  Place the biko in the oven and bake for 10 minutes at 200 degrees celsius.  Turn off the oven and leave the biko inside for another 5 minutes.

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