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Before you jump to Biko (Filipino Rice Cake) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are a number of reasons for doing this. The overall economy is impacted by the number of people who are suffering from diseases such as high blood pressure, which is directly associated with poor eating habits. Even though we’re always being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all likelihood, most people think that it takes a great deal of work to eat healthily and that they will need to drastically alter their way of life. It is possible, though, to make some simple changes that can start to make a positive impact to our day-to-day eating habits.
The first change you can make is to pay more attention to what you buy when you go to the grocery because it is likely that you are inclined to pick up many of the things without thinking. For example, have you ever checked how much sugar and salt are in your favorite cereal? One wholesome substitute that can give you a positive start to your day is oatmeal. Add fruits or spices to improve the flavor and now you have a breakfast that can be a regular part of your new healthy diet.
Therefore, it should be somewhat obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to biko (filipino rice cake) recipe. You can have biko (filipino rice cake) using 4 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Biko (Filipino Rice Cake):
- Get Glutinous rice
- Prepare Coconut milk
- Provide dark Brown sugar,packed
- Use Fine salt
Instructions to make Biko (Filipino Rice Cake):
- Place rice in a large bowl. Soak with cool water overnight.
- Rinse and drain rice. Set aside.
- Reserve 3/4 cup of coconut milk. Pour the remaininh coconut milk and 1 1/2 cups of water in a large sauce pan. Cook in medium heat until it simmers.
- Add drained rice into the simmering mixture. Stir often making sure rice does not burn along the sides of the pan. Continue to cook over medium heat until rice soaks up most of the liquid.
- Reduce heat and add 1 1/2 cups of brown sugar and salt to the rice mixture. Continue to cook, stirring often. Taste a small amount of rice to check if it is cooked through.The mixture should be thick and sticky at this point.
- Transfer cooked rice mixture into a baking pan generously buttered, spread to an even layer.
- In a small sauce pot, combine the reserved coconut milk and the remaining 1 cup of brown sugar. Bring to a boil until sugar has dissolved. Remove from heat and allow it to cool slighty before gently pouring over the rice mixture.
- Preheat oven to 350 degrees F. Bake for an hour until brown sugar topping has thickened and is bubbling.
- Allow to cool before serving.
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