Two of the things I seldom ran of out are glutinous rice and coconut milk. My kids love KAKANIN (Filipino native delicacies usually made of rice) Cooking Biko is like a walk in the park for me and I can do it for them whenever they crave it. After cooking numerous trays of this delicious delicacy, I sort of got the hang of the perfect ratio of the glutinous rice to the coconut milk. At least, to my family’s liking.
One time, I saw this black glutinous rice at the Asian store and remembered that my mom used to make Biko with it. But instead of cooking it the way she used to, I tried to combine the black to the regular glutinous rice to make it purple. My first attempt was okay but I can still taste some uncooked black grains and by the time it was done, the white part was a little overcooked. So, I tried soaking the black rice for two hours before mixing it to the white and it turned out exactly how I wanted it to be. The grains cooked at the same time and blended so well that it seemed like I just used purple rice to make it.
I was sure it would be easier to convince my kids to give it a try than presenting a Black Biko … and I was right. They loved it! Hope you like it as much as we do. Enjoy!
Purple Biko (Sweet Rice Cake)
- 1 cup Black Glutinous Rice rinse and soak in 1 cup water for 2 hours
- 1 cup Glutinous Rice rinsed and drained ..DO NOT SOAK
- 2 1/2 cups water
- 1 can Coconut Milk (400 ml)
- 3/4 cup light brown sugar or white sugar
- 1/2 tsp salt
- 1 tsp McCormick Ube flavor (optional)
- Drain the water from the black glutinous rice and place rice in a saucepan with a lid ( preferably non-stick ) together with the other glutinous rice that has been rinsed and drained. Add water, stir, cover and bring to a boil over medium-high heat.
- Once boiling, stir and lower heat to a simmer. Replace lid and simmer for 15 minutes.
- Meanwhile, in a non-stick saute pan, combine coconut milk, brown sugar and salt. Bring to a boil and gently pour the cooked rice to the coconut mixture.
- Continue stirring until all the liquid has been absorbed and rice is cooked to desired doneness.
- Transfer to a greased pan.