3 c Sweet rice (sticky rice or malagkit)
3 c water
1 can (13.5 oz) coconut milk OR coconut milk from 1 medium sized coconut
1.5 c brown sugar
Procedure:
- In a rice cooker, mix the sweet rice and water. Steam cook. Then set it aside.
- Using a big wok, mix the coconut milk and sugar. Let it boil on medium high heat while stirring it continuously.
- Lower the heat to medium temperature once it starts to boil.
- Let it boil for 15 minutes or until the consistency is thick or creamy.
- Mix in the boiled rice slowly. Mix thoroughly.
- Lower the heat to medium low.
- Continue stirring the now sticky rice. The continuous stirring of the Biko is one of its secrets.
- When the mixture doesn’t spread too much or when it is really intact when left without stirring, that is when the biko is done.
