Ingredients and Weight:
- Glutinous rice flour: 2 cups (250g)
- Coconut milk: 2 cans (250ml each)
- Evaporated milk: 1 can (355ml)
- Brown sugar: 1 cup (200g)
- Banana leaves: 8 large leaves
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Soak the glutinous rice flour in water for 30 minutes.
- In a large pot, combine the coconut milk, evaporated milk, and brown sugar. Bring to a boil over medium heat.
- Drain the soaked rice flour and add it to the boiling mixture. Stir constantly until the mixture thickens and starts to pull away from the sides of the pot.
- Remove from heat and let cool slightly.
- Line a baking dish with banana leaves. Pour the rice mixture into the dish and spread it evenly.
- Cover the dish with another layer of banana leaves and weigh it down with something heavy, such as a can of beans.
- Cook in a preheated oven at 350°F (175°C) for 2 hours.
Nutritional Information:
- Calories: 250 per serving
- Fat: 5g
- Carbohydrates: 45g
- Protein: 6g
Dish Characteristics:
- Sweet and sticky
- Rich and creamy coconut flavor
- Festive and elegant presentation
User Comments:
- "This Biko is absolutely delicious! It's the perfect dessert for a special occasion."
- "I love the chewy texture of the glutinous rice. It's so flavorful and satisfying."
- "The coconut milk adds such a rich and creamy flavor. It's the perfect balance to the sweetness of the brown sugar."
Special Precautions and Tips:
- Use fresh banana leaves for the best flavor and aroma.
- If you don't have banana leaves, you can use parchment paper or aluminum foil.
- Weighing down the Biko while it cooks helps to flatten it and create a uniform texture.
