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Coconut Rice Cake (Biko with Latik)

 

Pilipino Chef making desserts

Yields: 12 servings

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Description: A classic Filipino delicacy made with glutinous rice, coconut milk, and topped with toasted coconut curds (latik) for a naturally sweet and satisfying treat. This recipe minimizes added sugar, relying on the natural sweetness of coconut.

Ingredients:

* For the Biko (Rice Cake):

* 2 cups glutinous rice (sweet rice), rinsed

* 2 cups coconut milk (full-fat, unsweetened)

* 1/4 teaspoon salt

* For the Latik (Coconut Curds Topping):

* 4 cups coconut milk (full-fat, unsweetened)

Equipment:

* Large heavy-bottomed pot or Dutch oven

* Wooden spoon or spatula

* Steamer (optional, for steaming the rice)

* Baking dish (9x13 inch) or banana leaves (for lining)

Instructions

Get Started:

1. Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear. You can either cook the rice in a rice cooker according to the manufacturer's instructions, or steam it until cooked.

2. Prepare Baking Dish: Grease a 9x13 inch baking dish or line it with banana leaves. If using banana leaves, lightly grease them.

Make the Latik (Coconut Curds):

1. Simmer Coconut Milk: In a large, heavy-bottomed pot or Dutch oven, pour in the 4 cups of coconut milk.

2. Cook Over Medium Heat: Bring the coconut milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

3. Continue Simmering: Continue simmering, stirring frequently, for about 45-60 minutes, or until the coconut milk has reduced and separated into oil and solids. The solids will start to turn golden brown.

4. Toast the Curds: Reduce the heat to low and continue cooking, stirring constantly, until the coconut solids (latik) are a rich golden-brown color and crispy. Be careful not to burn them.

5. Strain the Latik: Strain the latik through a fine-mesh sieve to separate the curds from the coconut oil. Reserve the coconut oil for other cooking purposes, if desired. Set the latik aside to cool.

Make the Biko (Rice Cake):

1. Combine Ingredients: In the same pot (after removing the latik), combine the cooked glutinous rice, 2 cups of coconut milk, and salt.

2. Cook Over Medium Heat: Cook over medium heat, stirring constantly, until the mixture thickens and becomes sticky. This will take about 20-30 minutes. Be patient and continue stirring to prevent sticking and burning. The mixture should be thick enough to hold its shape.

3. Transfer to Baking Dish: Pour the sticky rice mixture into the prepared baking dish or lined banana leaves. Spread it evenly.

Assemble and Bake (Optional):

1. Top with Latik: Sprinkle the prepared latik evenly over the top of the rice cake.

2. Bake (Optional): For a slightly toasted top, bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the latik is fragrant and slightly darker. This step is optional but adds a nice texture.

Cool and Serve:

1. Cool Completely: Let the Biko cool completely in the baking dish before cutting into squares or serving. This will allow it to firm up.

2. Cut and Serve: Cut the Biko into squares or desired shapes and serve.

Cooking Times:

* Latik: 45-60 minutes

* Biko: 20-30 minutes

* Baking (optional): 15-20 minutes

Serving Suggestions:

* Serve at room temperature or slightly chilled.

* Enjoy as a snack, dessert, or part of a Filipino feast.

* Pair with a cup of hot coffee or tea.

* Garnish with additional toasted coconut flakes, if desired.

Nutritional Information (per serving):

* Calories: Approximately 250-300

* Fat: 15-20g

* Carbohydrates: 30-40g

* Protein: 3-5g

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

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