Biko Kalabasa

Ingredients

• 2 cups glutinous rice ( - washed and drained)
• 1 cup canned coconut milk
• 1 cup water
• 2 pieces pandan leaves (cut into 4)
• 2 cups coconut milk
• 1 cup light brown sugar
• 2 cups squash (cut into cubes)
• 1 can coconut cream (for latik)

Instructions

1. 1

   Make latik curds and set aside.

2. 2

   Generously grease an 8x8-inch square pan with oil or line a 8 inch bilao with banana leaves greased with a bit of oil.

3. 3

   In a large pot over medium heat, mix together the 1 cup coconut milk and 1cup water. Add the glutinous rice and pandan leaves. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.

4. 4

   While waiting, add squash and 2 cups coconut milk on a large pan or pot and cook over medium heat until fork tender. Use potato masher or wooden fork to mash into a puree.

5. 5

   Add the light brown sugar and cook while constantly stirring until thick.

6. 6

   Add the cooked rice without the pandan leaves to the pan of squash sauce. Gently fold the sticky rice and the squash sauce until completely coated.

7. 7

   Cook further while stirring from time to time until the rice completely absorbs the sauce and the rice is fully cooked.

8. 8

   Transfer the rice into the greased pan or bilao and spread out evenly.

9. 9

   Cut into serving size and top with latik and serve.