Dairy-Free Egg-Free Biko (Sweet Rice Cake)

Ingredients

• 2 cups Glutinous Rice
• 2 cans Coconut Milk
• 1 cup Brown Sugar
• 1/4 teaspoon Salt

Instructions

1. 1Measure the 2 cups of glutinous rice into a fine-mesh sieve and rinse it under cold running water until the water runs clear. Place the rinsed rice in a medium saucepan with enough water to cover it by about 2 inches. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and sticky. Drain any excess water.
2. 2While the rice is cooking, combine the 2 cans of coconut milk, 1 cup of brown sugar, and 1/4 teaspoon of salt in a large, heavy-bottomed pot (at least 4-quart capacity).
3. 3Heat the coconut milk mixture over medium heat (350°F / 175°C), stirring constantly with a wooden spoon or heatproof spatula. Continue to cook and stir for 30-40 minutes, until the mixture has thickened to a syrupy consistency and the sugar has caramelized to a deep amber color. The mixture should coat the back of the spoon.
4. 4Add the cooked 2 cups of glutinous rice to the thickened coconut milk mixture in the pot. Stir continuously until all the rice is evenly coated and well combined with the caramel mixture.
5. 5Continue to cook the mixture over medium heat (350°F / 175°C), stirring constantly, for another 5-10 minutes. The biko should become very thick and sticky, pulling away from the sides of the pot.
6. 6Lightly grease a 9x9 inch baking pan or a similar sized tray. Carefully transfer the thick biko mixture into the prepared pan, spreading it evenly with your spoon or a spatula.
7. 7Let the biko cool completely in the pan at room temperature for at least 1 hour. This allows it to set properly. Once cooled, cut the biko into 1-inch squares before serving.

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