BIKO KALAMAY RECIPE

57879
Photo Credits: filipino-food-recipes.com

INGREDIENTS

  • 2 1/2 cups Glutinous Rice
  • 4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)
  • 3/4 cup Sugar
  • 1/2 teaspoon anise seed(optional)

TOPPING

  • 1 can Coconut Cream
  • 250 grams Dark Brown Sugar
  • Banana Leaves, heated
  • Vegetable Oil

INGREDIENTS

  1. Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.
  2. Wash the glutinous rice and pour into the coconut milk and sugar mixture.
  3. Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.
  4. On a separate pan over medium heat, put the Coconut cream and sugar and cook stirring continuously until the liquid has reduced in half.
  5. Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.
  6. Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 – 25 minutes.
  7. Cool for 30 minutes before serving.

Credits to: filipino-food-recipes.com