BIKO


Ingredients:

2 cups malagkit rice
4 cups coconut cream
1/2 cup water
2/3 cup sugar
1/2 cup BUTTERCUP, melted

STREUSEL TOPPING

2 cups MAGNOLIA ALL PURPOSE FLOUR
1/2 cup brown sugar
3/4 cup MAGNOLIA BUTTERCUP
1 cup MAGNOLIA CHEDDAR CHEESE, grated

Procedure:

  1. Pre-heat oven to 350˚F.
  2. Prepare one 8 x 8 inch square baking pan lined with banana leaf. Set Aside.
  3. Wash rice and transfer into a mixing bowl and add 4 cups of coconut cream. Let stand for an hour
  4. Mix and cook in a very low fire until mixture becomes thick, and set aside. Add remaining ingredients.
  5. Transfer mixture into prepared pan lined with banana leaf. Top with streusel. Bake for 25-30 minutes or until set.
  6. For streusel, combine flour and sugar. Cut in Buttercup into flour mixture, until mixture resembles pea size grains. Sprinkle on top of rice cake and bake until streusel turns brown. When done, cool for 10 minutes and top with grated cheese.
Makes 16 servings.
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