Filipino Rice Cake (Biko)
Bring some island vibes to your holiday spread with this easy, mochi-like sweet treat that requires only 5 ingredients. These vegan and gluten free rice cakes are wonderfully chewy when served at room temperature.
Ingredients
- 2 cups of sweet rice or glutinous rice* (see note)
- 1 (425g) can of Coco Lopez or other sweetened cream of coconut
- 2 cans of unsweetened coconut milk
- 1 inch of ginger cut into three slices
- 1 cup of brown sugar
- 1/2 cup of toasted coconut shreds for garnish
- 1 tablespoon of coconut oil
Directions
- Grease a 9 X 13 inch baking pan with the coconut oil. In a saucepan, heat one can of coconut milk with 1 cup of brown sugar until thick and dark brown, about 10 minutes. Set aside.
- Wash rice until water runs clear and simmer for about 15 minutes in 2 cups of water until completely evaporated. Turn off and set aside.
- In a separate pan, combine one can of Coco Lopez, one can of coconut milk, and 3 slices of ginger.
- Bring to a boil, then add the cooked rice. Mix very well for about 5 minutes as it will become a paste.
- Spread evenly into the prepared pan, and pour the caramelized coconut milk on top.
- Bake at 350 for about 30 minutes, allow to cool before cutting into squares and garnishing with toasted coconut.
*Sweet rice or glutinous rice can be found in the Asian sections of our grocery stores or in the bustling Chinatown of San Jose.