Thursday, March 11, 2010

Biko Especial (Special Sticky Rice Cake)

Serves: 20


2 cups sticky rice
2 cups water
1 cup white sugar (optional)
125 g butter
2 cans (400 ml) coconut milk
1 jar (375 g) preserved shredded macapuno (coconut sport), chopped
1/2 jar (140 g) preserved langka (jackfruit), chopped


1. Boil sticky rice in 2 cups water and 400 ml coconut milk

2. Mix butter, 1/2 jar macapuno, 1/2 jar langka, and sugar with freshly boiled sticky rice

3. Spread sticky rice mixture into baking dish; level top with a spoon and set aside

4. Preheat oven at 150 degrees C

5. Boil the other 400 ml of coconut milk for 20 minutes or until reduced to half the amount

6. Mix the remaining macapuno with reduced coconut milk for topping and spread over the rice mixture

7. Bake for 1 hour or until the topping is well browned

8. Let cool and serve in slices

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