INGREDIENTS:
- 1 & ½ cups malagkit rice
- 2 to 3 tsp pandan extract (if pandan extract is clear, you may add green food color)
- 1 & ¾ cups water
- 1 cup coconut milk (fresh or canned)
- ½ tsp calamansi (or lemon) zest (optional)
- ½ tsp salt
- ¾ cup white sugar
- Homemade latik (for topping)
HOW TO MAKE:
- First, wash and rinse the malagkit rice twice.
- Combine the malagkit rice, water, and salt in a rice cooker or a saucepan with a lid.
- Cook glutinous rice over low heat until almost done.
- Remove from heat and set aside.
- In a large sauce pan or a pot, combine the coconut milk, sugar, calamansi (or lemon) zest, and pandan extract.
- Bring the mixture to a simmer over low heat, stir, and let it simmer for a few minutes until sugar is fully dissolved and becomes a thick syrup.
- Add the cooked malagkit rice into the pot of the simmering thick pandan syrup and mix until the rice are well coated.
- Using the coconut oil from the homemade latik, grease a wilted banana leaf, a foil pan or a plate to prevent the glutinous rice from sticking.
- Spoon the pandan biko into your greased container and flatten the sticky rice lightly.
- Smooth the top and let it cool.
- Sprinkle with a generous amount of latik on top (you can also use coconut jam). Enjoy!
IMAGE: cherriemoore.wordpress.com
Also try: Ube Biko
