SWEETENED GLUTENOUS RICE
Hello everyone! For today's Tasty Tuesday entry, I would like to share this sticky delicious delicacy in our place. We call this "Malagkit" in Tagalog and "Biko" in Cebuano. In English it's called Sweetened Glutenous Rice.
You want to try it? Here's the recipe:
1 kilo gluten rice, cooked, set aside
To prepare the syrup:
• 2 grated coconut, squeezed with 4 cups of water.
• 1 kilo brown sugar or muscovado
- In a big wok, pour 4 cups of coconut water, stirring occasionally until the milk starts to solidify. Stir in low heat to prevent from burning.
- You will notice that oil starts to separate from the solid part
- Remove from fire once the solid form starts to become golden brown, living the oil to boil. That is the main purpose of segregation. The oil will be used in preparing the syrup.
- The solidified milk will be used for toppings. Me, I love to eat this. It's crunchy and so yummy!
- Gradually pour the brown sugar or muscovado, stirring occasionally until it melts down with the oil. Take note, do not use water. For beginners and to those who are not patient enough to do the process, they mix the sugar once the coconut oil is visible but it doesn't last long. With my own process which I got from good cooks, this process will take 2-4 days, making the "Biko" more delicious.
Gradually mix the cooked gluten rice alternately for balanced mixing until the syrup is evenly distributed.
Lastly, use your spatula to flatten the surface. See, it looks delicious and so inviting. In fact, 'biko' is more delicious the following day since the syrup is already well absorbed with the glutenous rice.
I hope you like it. Try it guys! I assure you, you won't regret it.
This is my entry for Tasty Tuesday by @qurator.
Posted using Partiko Android