While I was busily posting more pictures on my other blog Islander Punk & Techie, I didn’t realize I drifted away from this one.
Two days later, I’m finally putting this recipe up. Multitasking is not a skill I possess, unfortunately.
I would like to credit emjoven from PinoyRecipe.Net for allowing me to share this.
Can’t promise that this will be my last post about biko. 🙂 I’m sure you won’t mind.
2 cups malagkit (sticky rice)
3/4 c. sugar
3 1/2 c. diluted coconut milk
1/8 lb. butter
1 egg, beaten
Ingredients for topping:
1 can (15 oz.) condensed milk
3/4 cups rich coconut milk
2 to 3 tbsp. flour for quick thickening
1. Grate and squeeze out milk from 2 coconuts.
2. Save 3/4 cup of the first milk squeezed out (rich milk) for topping.
3. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
4. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes).
5. When the rice is done and almost dry, lower the heat and add the sugar and butter.
6. Mix well and set aside.
7. When cool, add the egg.
8. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300 degree oven for 20 minutes.
9. To make latik or topping: 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 dish.
10. Increase oven heat to 350 degrees.
11. Bake until top is brown (about 15 minutes).
Here’s a little history: According to various family members, biko originates from a region in the Philippines called Biko. Biko is usually served to celebrate birthdays, holidays, and most festivities.