Filipino Biko (Sweet Rice Cake) Recipe

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Filipino Biko (Sweet Rice Cake)

From Dorothy McNett's recipes at The rice is soaked traditionally overnight so that it will have a more stickly glutinous texture.

4 cups white rice, such as jasmine
6 cups water
3/4 cup coconut milk (1/2 of a 14 oz. can, or use fresh coconut milk)
1 1/3 cups raw sugar

for the topping:
3/4 cup coconut milk
1 1/3 cups raw sugar
1/4 cup dried coconut, plus a bit more for a garnish

Soak the rice in the water ovenight, or at least 8 hours or so. When ready to cook, lightly oil a 9 by 13 inch baking pan and set aside. Combine the soaked rice and the soaking water in a large heavy bottomed Dutch oven or saucepan along with 3/4 cup of coconut milk and 1 1/3 cups sugar. Bring to a boil, reduce to medium and cook and stir often for about 15 - 20 minutes until rice has thickened and is tender. Pour into the prepared pan. Preheat oven to 350 degrees. For the topping, in glass or ceramic batter bowl combine the 3/4 cup coconut milk, 1 1/3 cups sugar and the dried coconut. Cook in microwave for about 3 minutes and then stir and add another 1- 2 minutes to dissolve the sugar and mixture is boiling. (or do this in a saucepan on the burner for about the same amount of time, stirring constantly). Pour the hot mixture carefully over the rice and bake about 20 - 25 minutes. Cool completely. Decorate with more dried coconut if desired, and then cut into squares and serve.

Recipe created 2017-10-16.

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