Biko (Sweet Sticky Rice Cake) - Dairy & Nut-Free

Ingredients

• 2 cups Glutinous Rice (Sweet Rice)
• 2 cans (13.5 oz each) Coconut Milk
• 1 cup Brown Sugar
• 1/2 teaspoon Salt
• 1 piece Banana Leaves (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 2 cups of glutinous rice into a bowl. Cover the rice with water and let it soak for at least 2 hours, or preferably overnight. This helps the rice cook evenly.
2. 2Drain the soaked 2 cups of glutinous rice thoroughly. Transfer the drained rice to a large, heavy-bottomed pot.
3. 3Add the 2 cans (about 380 g each) of coconut milk, 1 cup of brown sugar, and 1/2 teaspoon of salt to the pot with the rice. Stir everything together until well combined.
4. 4Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, immediately reduce the heat to low. Cover the pot and let it simmer for 40-45 minutes, stirring frequently to prevent the rice from sticking to the bottom. The mixture is ready when the rice is tender and the liquid has thickened into a sticky consistency.
5. 5If you are using the optional 1 piece of banana leaves, carefully line a baking dish or pan with them. Pour the cooked sticky rice mixture into the prepared dish, spreading it evenly.
6. 6Allow the biko mixture to cool completely in the dish for at least 1 hour. This cooling step is important for the cake to set properly before cutting.
7. 7Once cooled, cut the biko into squares and serve.

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