puto<\/a>, rice is a staple ingredient in biko–it\u2019s important to note you need to use sticky rice and it cannot be substituted by non-glutinous rice that is typically eaten with normal meals and savory foods. While there is no actual gluten in sticky rice (wtf), it does differ from Jasmine rice or even short grain rice because it cooks to a much stickier texture; This also helps keep the rice cake shape in place when it\u2019s cooked. <\/p>\n\n\n\nTo prepare glutinous rice for cooking, I like to soak the rice in water for at least four hours, but ideally overnight. Soaking the rice helps to reduce the active cooking time for the rice later on. While your rice is soaking, you can make your toppings and coconut sauce to mix with the sweet sticky rice. <\/p>\n\n\n\n
Lat\u00edk<\/h2>\n\n\n\n Depending on where you are in the Philippines, lat\u00edk could be two different types of coconut based toppings: a syrupy sauce or crispy coconut curds. For this recipe, we are making the Tagalog version of lat\u00edk, which is made by heating up and boiling one can (or 13 ounces) of coconut cream in a saucepan for about 15 minutes over medium low heat. <\/p>\n\n\n\n <\/figure>\n\n\n\nI like to make the lat\u00edk first because you can leave it on the counter while cooking the rest of the recipe. It\u2019s important to keep vigil over the sauce during this time because it changes texture frequently. You also want to carefully stir the coconut cream every so often to make sure there are not burnt pieces. <\/p>\n\n\n\n
The end result of this process is a separation of coconut oil and crispy fried and golden brown curds. Strain the curds from the oil and dry the curds on a paper towel. You can save the oil for cooking in future recipes in a glass container. Save the curds for topping your biko later. <\/p>\n\n\n\n
Coconut sauce topping<\/h2>\n\n\n\nConsistency of finished coconut sauce<\/figcaption><\/figure>\n\n\n\nThis extra thick coconut sauce topping adds an extra sinful sweetness to this dessert. In a saucepan over medium heat, combine eight ounces of coconut milk, 45 grams of palm sugar, and 55 grams of dark brown sugar.<\/p>\n\n\n\n
Continue to cook and occasionally stir the sauce for about ten minutes. You should end up with a richly brown and thick sauce that is the consistency of honey. Remove from heat and set aside until it\u2019s time to add it onto the biko. <\/p>\n\n\n\n
How to cook biko and assemble<\/h2>\n\n\n\n After your glutinous rice has finished soaking, combine 18 ounces of coconut milk, 12 ounces of filtered water, 135 grams of palm sugar, 165 grams dark brown sugar, and \u00bd teaspoon of salt in a large pot over medium heat and mix thoroughly. When the sauce begins to boil, lower the heat to medium low and carefully add the soaked glutinous rice. <\/p>\n\n\n\nConsistency of finished rice after 25 minutes<\/figcaption><\/figure>\n\n\n\nContinue to cook and stir the rice mixture for about 25 to 30 minutes. Be careful when you are stirring because there might be splashes of sticky sauce bubbling. While your rice is finishing cooking, prep your pan by greasing the inside with one teaspoon of the coconut oil you made earlier. <\/p>\n\n\n\n
Test your rice every so often to check doneness. When it\u2019s finished, the rice grains should be completely soft throughout and not grainy. There should be no liquid leftover in the pot and it should be very sticky to stir. Transfer your rice to the baking pan and pat down so it\u2019s nice and even on the surface. <\/p>\n\n\n\n