18 May 2016 thumb Recipe for Sticky Rice

Since it is Christmas season, let me share with you one Filipino recipe made of sticky rice, coconut milk and  sugar with caramel toppings and considered as a sweet delicacy. This is a rice cake often served on special occasions and festivities. Popularly known as “ biko”, this is believed to signify unity or closely knitted family ties. This is always included in the menu especially on birthdays, Christmas, New Year and family gatherings.

We need:

2 cups sticky rice or glutinous rice

3 ½ cups diluted coconut milk

¾ cups brown sugar

lb butter

1 egg beaten

For caramel topping:

1 can condensed milk (15 oz.)

¾ cup rich or virgin coconut milk

 3 tbsp flour for thickening

How to do it:

Grate 2 pieces of coconut and squeeze out milk from the grated coconuts. Save ¾ cup of the first squeezed milk (virgin coconut milk) to be used for topping. Dilute the remaining coconut milk to make 3½ cups. But if you want to save on time, use a can of a 12 oz frozen coconut milk. This is readily available in grocery stores and supermarkets. Just the same, save ¾ for the topping and dilute the remainder to make 3½ cups. In a heavy pot, put the sticky rice and coconut milk and bring to a boil. Stir constantly to avoid burning. When rice is cooked and almost dry, regulate heat to low then add sugar and butter. Mix thoroughly and set aside. Add the beaten egg when cool. (Pre-heat oven to 300 while cooking the rice). Place the rice mixture into a well-greased baking pan (11¾ x 7½ x 1¾ inch) and spread evenly. Bake in the pre-heated oven for 20 minutes.

To make the topping:

Combine virgin coconut milk, condensed milk and flour in a heavy saucepan and cook over low heat. Stir constantly for about 15 minutes or until thick. Pour topping over rice mixture in baking pan and increase heat to 350. Bake for about 15 minutes until topping is brown.

One variation for the topping if you want a sweet and salty taste is to use grated cheese instead of the caramel topping.

This recipe is good for 12 servings.

Try it for the holiday season. I’m pretty sure you are going to like it. This can be stored in a refrigerator for a longer shelf life. I am one of those who prefer eating this delicious and sweet rice cake cold.

Reference:
1. Basic Sticky Rice Recipe – NYT Cooking
2. Basic Sticky Rice Recipe : Food Network