Biko (Sweet Sticky Rice Cake)

Ingredients

• 2 cups Glutinous rice (malagkit)
• 2 cans Coconut milk
• 1 cup Brown sugar
• 1 cup Water
• 1 pinch Pinch of salt

Instructions

1. 1Rinse the 2 cups of glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed 2 cups of glutinous rice in a bowl and cover with water, letting it soak for at least 30 minutes; then drain the water completely.
2. 2In a large pot, combine the 2 cans of coconut milk, 1 cup of brown sugar, 1 cup of water, and 1 pinch of salt. Place the pot over medium heat and bring the mixture to a boil, stirring continuously until the 1 cup of brown sugar has fully dissolved.
3. 3Add the drained 2 cups of glutinous rice to the boiling liquid in the pot. Reduce the heat to medium and stir constantly for 15-20 minutes, until the rice has absorbed most of the liquid and the mixture becomes very thick and sticky, pulling away from the sides of the pot.
4. 4Carefully transfer the thick, sticky rice mixture into a baking dish.
5. 5Preheat your oven to 350°F (175°C). Place the baking dish into the preheated oven and bake for 30-40 minutes, or until the top of the biko is golden brown and appears set.
6. 6Remove the baking dish from the oven and allow the biko to cool completely at room temperature before slicing and serving. Cooling completely is important for the biko to firm up and be easier to slice.

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