While my mother really didn’t bake us cookies or cakes while we were growing up (she left “American” desserts for us to make), she did prepare several Filipino desserts like this rice cake — Bibingka Biko. As was my mom’s way, she never measured any of the ingredient. So, when it came down for me to make this, it was trial and error. While I was making this, I also learned there were two types of rice cake: biko and malagkit. This dessert is biko because to the coconut custard topping and color of the rice. Malagkit, has a lighter topping and the cake is white.
2 cups sweet rice
1 cup brown sugar
3 1/2 cups diluted coconut milk or 1 (15 oz.) can coconut milk and water to make 3 1/2 cups
1 (15 oz.) can condensed milk
1/4 cup brown sugar
3/4 cups rich coconut milk
2 to 3 tablespoons flour for quick thickening
In a heavy pot, bring coconut milk to a boil. Lower heat and add rice, stirring occasionally to keep from burning — about 15 to 20 minutes. When the rice is done and almost dry, add the brown sugar. Mix well. Scoop the rice mixture into a 13×9 baking dish. Preheat oven to 375 degrees. Prepare topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes) or brown. Pour topping over rice mixture, spreading evenly. Bake in the oven for 30 minutes or until the topping turns brown. Cool before serving.