Biko (Gluten-Free Sweet Rice Cake)

Instructions

1. 1Rinse the 2 cups of glutinous rice under cold running water until the water runs clear. In a medium saucepan (at least 2-quart capacity), combine the rinsed rice with 2 cups of water. Bring the water to a boil over high heat (100°C/100°C), then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat and set aside, keeping it covered.
2. 2In a large, heavy-bottomed pot (at least 4-quart capacity), combine the 2 cans (about 380 g each) of coconut milk and the 1 cup of brown sugar. Place the pot over medium heat (approximately 148.9-176.7°C / 150-175°C) and bring the mixture to a gentle boil, stirring constantly with a wooden spoon or heat-resistant spatula to prevent the sugar from sticking to the bottom.
3. 3Reduce the heat to low (approximately 93.33-121.1°C / 95-120°C). Continue to cook the coconut milk and sugar mixture, stirring frequently, for 20-25 minutes, or until it visibly thickens and transforms into a dark caramel color. The mixture should be thick enough to coat the back of your spoon.
4. 4Add the cooked 2 cups of glutinous rice and the 1/4 tsp of salt to the caramel mixture in the pot. Stir thoroughly with the wooden spoon or spatula to ensure the rice is completely and evenly coated with the caramel.
5. 5Continue to cook the biko mixture over low heat, stirring constantly, for 10-15 minutes. The biko is done when the rice has absorbed most of the caramel, and the entire mixture becomes very thick, sticky, and pulls away from the sides of the pot as you stir.
6. 6Carefully transfer the hot biko mixture into a clean 22.86 × 33.02 cm baking dish or onto a serving platter. Spread it evenly using the back of a spoon or spatula. Allow the biko to cool completely at room temperature for at least 2 hours before slicing and serving; cooling allows the biko to set properly, making it easier to cut and giving it the desired firm, chewy texture.

Related Guides