Biko
A Filipino sticky rice cake with a coconut caramel topping.
Ingredients
1 1/3 cup coconut milk
1 1/3 cup water
1/3 cup brown sugar
pinch of salt
1 cup rice
Caramel
1/4 cup coconut milk
3 tbsp brown sugar
Method
Thoroughly rinse the rice.
Soak in water for 1 hour. Drain the rice.
Preheat oven to 180°C/350° F.
In a pot, add the rice, water, coconut milk, brown sugar, and salt.
Cook over low heat for 10-15 minutes stirring often, until most of the liquid has evaporated.
Cover and cook for 5 minutes. The rice should have soaked the coconut milk, but still be creamy.
Add the rice in a 9*6 inch baking dish.
In a saucepan to make the caramel, add the coconut milk and brown sugar. Allow the sugar to dissolve.
Pour the mixture over the rice.
Bake for 25-30 minutes, until brown sugar topping has thickened.
