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Feb 15, 2013
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Biko (Bibingkang Malagkit)

By: Maya Kitchen


Biko (Bibingkang Malagkit)

The key to making an unforgettable biko is in its topping. Make sure that it provides a sweet contrast to the rice cake both in taste and appearance. Pair with Nutty Tsokolate
(Click for more kakanin recipes)

Makes 12 to 16 pieces
Prep Time 20 minutes
Cooking Time 40 minutes

 

2 cups glutinous (malagkit) rice,
      washed and drained
2 cups coconut milk (second extraction)   
1 cup sugar      
1 teaspoon salt              

 For the topping
1 cup coconut milk (first extraction)
1/2 cup packed brown sugar          

 

Line a 9-inch square pan with banana leaves. Set aside.

Combine drained rice and coconut milk in a saucepan. Cook over medium heat for about 15 to 20 minutes until dry.

Take off heat; stir in sugar and salt. Heat again and continue cooking for an additional 5 minutes.

4  Transfer cooked rice to prepared pan, pressing down lightly with a wooden spoon.

Make the topping: combine coconut milk and brown sugar. Pour over rice. In a turbo broiler or an oven set to the broiler setting, broil until golden brown.


Photography by Miguel Nacianceno | Food Preparation by The Maya Kitchen Culinary Arts Center | Styling by Rachelle Santos

 




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