Biko Kalamay Recipe (Filipino Sticky Rice Dessert)

Ingredients

• 2 cups sweet rice, (I use Three Sisters brand)
• pinch kosher salt
• (optional) pinch dried anise, (lightly smashed with mortar and pestle.)
• 1 can canned coconut milk, (I use Aroy-D brand)
• 1 1/4 - 1 1/3 packed cups light brown sugar
• 1 can canned coconut milk, (Aroy-D brand)

Instructions

1. 1

   --- Rice ---

2. 2

   Rinse rice, and add 2½ cups of water. Bring to a boil, then drop heat to a simmer, cover and cook for 16 minutes or until rice is cooked through. Set aside until ready to assemble. Make the latik and brown sugar mixture while rice cooks. You will need to have rice, sugar mixture, and latik ready in order to assemble.

3. 3

   --- Coconut-Brown Sugar Mixture ---

4. 4

   Add coconut milk and brown sugar (use 1¼ packed cup or 1⅓ packed cup if you prefer it a little sweeter) to a medium pot over medium heat and stir. Bring the mixture to a boil and drop to a simmer and cook for 20-25 minutes or until the mixture reduces by about half. Stir every few minutes. Mixture may splash a bit.

5. 5

   Add the cooked rice, salt, and anise (if using) to the coconut sugar mixture and stir. Turn stove on to medium heat and mix for about 10-12 minutes until the mixture becomes sticky and thick.

6. 6

   --- Latik (Crunchy Caramelized Coconut) ---

7. 7

   In a separate pan over medium heat, add coconut milk and lower to medium low heat. Cook for 25 minutes, stirring every few minutes until the mixture completely reduces and turns into a brown and crunchy texture. Be patient, as this process takes time. Keep in mind the mixture will splash, so top with a splash guard.

8. 8

   Once the mixture comes to a crumbly, crunchy mixture, remove from heat and set aside until ready to use.

9. 9

   --- Assemble the Biko Kalamay ---

10. 10

    Place 1 tablespoon of latik oil in the baking pan to cover the bottom. Transfer the rice mixture to the baking pan and use a spatula to smooth, even out, and pack into the pan. Top with latik and spread evening across the top. Cut biko kalamay into 9 squares and if you prefer smaller pieces, cut into 12 or 15 pieces.

11. 11

    Refrigerate extra kalamay and reheat in 15 second increments until warmed through.