BIKO KALAMAY

BIKO KALAMAY

2 1/2 cups Glutinous Rice
4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)
3/4 cup Sugar
1/2 teaspoon anise seed(optional)
TOPPING
1 can Coconut Cream 
250 grams Dark Brown Sugar
Banana Leaves, heated
Vegetable Oil

Cooking Instructions

1 Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.

2 Wash the glutinous rice and pour into the coconut milk and sugar mixture.

3 Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.

4 On a separate pan over medium heat, put the Coconut cream and sugar and cook stirring continuously until the liquid has reduced in half.

5 Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.

6 Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 - 25 minutes.

7 Cool for 30 minutes before serving.

Biko

Biko

1 kilo malagkit (sticky rice)
4 cups water
1 ½ cups coconut milk
¾ kilo brown sugar

Cooking Instructions:
 

1. Wash the malagkit and cook in 4 cups water similar to cooking regular rice
2. Boil 1 ½ cups of coconut milk and brown sugar and add to the cooking malagkit
3. Continue stirring while boiling under low fire until the consistency is very thick and almost solid.

Biko

Biko

2 kilo glutinous rice
1 can condensed milk
4 cups water
1 tbsp. vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts
(reserve coco milk)

Cooking Instructions:

1. Cook glutinous rice in water just like you do with plain steamed rice.
2. In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
3. Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
4. Spread evenly on platter (or bilao) lined with banana leaves.
5. Slice and serve.

source : http://lutongcavite.blogspot.qa