BIKO

Yield:   8 - 10 servings
Time:  50 minutes

Equipment:

Carajay

Deep pan 

Measuring cups and spoons

Wooden spoon

Square baking pan

Ingredients:

1 1/2 cups Malagkit rice

2 1/2 cups coconut milk or 1 tetra pack coconut cream mixed with 1 1/2 cups water

1/2 teaspoon salt

1 cup brown sugar

1 cup coconut cream

1 teaspoon toasted then crushed anise seeds (optional)

1 cup coconut cream for latik. (optional)

Procedure:

• Wash and drain the Malagkit rice.
• Place Malagkit rice in the deep pan and add the coconut milk and the salt.
• Cook over medium heat, stirring constantly until rice is done.
• In a carajay, combine the brown sugar and the coconut cream. Cook while stirring constantly until thick. 
• Add crushed anise seeds if preferred. (optional) 
• Add the cook Malagkit rice to the coconut and sugar mixture and stil until well-combined. 
• Spread the cooked biko in the square pan. Top with latik.**

** To make latik: in a small pan or carajay, cook 1 cup coconut cream over low fire stirring constantly until small solid particles form and separate from the oil. Continue stirring until the latik becomes crispy and golden brown. Do not burn. Remove from heat and strain. Spread the latik on top of the biko and slice into squares.

Tip:  Refrigerate the biko for about thirty minutes for easier slicing. Rub the knife with oil or butter to avoid the biko from sticking to the knife.