Biko (Filipino Sticky Rice Cake)
Makes one 9” x 13” pan.
4 Cups Glutinous Rice
3 14-oz. Cans Coconut Milk
1-1/2 Cups Water
1-1/2 Cups Dark Brown Sugar, packed
¼ Teaspoon Kosher Salt
Place rice in a large bowl. Cover with cool water and soak overnight.
Drain and rinse rice twice and set aside.
Preheat oven to 350 degrees. Generously butter an oven-safe 9”x13” casserole pan.
Reserve ¾ cup of coconut milk. Pour remaining coconut milk and
1-1/2 cups water in a large stock pot. Set over medium heat and cook until mixture begins to simmer. Add drained rice.
Stir often, making sure rice does not burn Along the side of the pot. Continue to cook over medium heat for 5 to 8 minutes, until rice has soaked up most of the liquid.
Reduce heat and add 1-1/2 cups brown sugar and salt to rice mixture. Continue to cook another 5 to 8 minutes, stirring often. Taste a small amount of rice to check that it is cooked through. At this point, the mixture should be thick and sticky. Transfer cooked rice mixture into prepared pan. Spread into an even layer.
In a small sauce pot, combine reserved coconut milk and remaining 1 cup of brown sugar. At medium heat, bring to a boil until sugar has dissolved. Remove from heat. Allow to cool slightly, 3 to 5 minutes, before gently pouring and spreading evenly over rice mixture.
Bake for 1 hour, or until brown sugar topping has thickened and is bubbling. Remove from oven and allow to cool slightly before serving. The caramel topping will be very hot.