Biko (Sticky Rice Cake) I A Traditional Filipino Dessert! скачать в хорошем качестве

Biko (Sticky Rice Cake) I A Traditional Filipino Dessert!

This year I finally learned how to make my Mom's Biko recipe, a delicious and not overly sweet sticky rice cake that we eat during New Year's celebrations. Enjoy! Audio Credit: "Gingerly" by Dusty Decks Mom's Biko (Sticky Rice Cake) Ingredients: 3 cups sweet glutinous rice 2 (13.5 ounce) cans of coconut milk 1 & 1/2 cups dark brown sugar, packed Banana leaves Pinch of salt Butter (for greasing the pan) Water Directions: 1. Wash the rice thoroughly and put in a rice cooker with equal parts water and a dash of salt (I put a tad less water just so it's not overcooked). 2. While the rice cooks, prepare the sauce by combining two cans of coconut milk and the brown sugar. Stir continuously over medium-low heat until the mixture thickens (watch carefully as this has a tendency to boil over). Once thickened, turn off the heat and set aside. 3. Generously grease a 9x13 cake pan with butter. Line with banana leaves (you can often find this in an Asian grocery store) and grease with additional butter. 4. Reserve half of the sauce for later. Combine the cooked rice with the remaining sauce and gently mix until combined and all rice grains are coated. Spread this mixture evenly in your cake pan. 5. Bake at 350 degrees Fahrenheit for approximately 30-40 minutes. About halfway through the baking process, add the rest of the sauce and continue cooking until set (if desired, you can also broil the top to caramelize the sugar but watch very carefully as this can quickly burn). 6. Let cool, cut into squares and serve.