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Biko

"Filipino coconut dessert."

Ingredients :

4 cups uncooked glutinous white rice
6 cups cold water
1 (14 ounce) can coconut milk, divided
1 1/3 cups white sugar
1 1/3 cups brown sugar
3 tablespoons coconut preserves (such as Phil Supreme®)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 11H

Soak rice overnight within the water.
Preheat oven to 350 ranges F (a hundred seventy five stages C). Grease a 9x13 inch baking pan.
Cook the soaked rice over medium warmth in a saucepan with the soaking water, half can of coconut milk, and white sugar, stirring constantly, until smooth and thickened, about 20 minutes. Pour into the prepared baking pan.
Stir collectively the brown sugar, closing half can of coconut milk, and coconut preserves in a small saucepan, and convey to a boil. Pour the combination cautiously over the rice.
Bake inside the preheated oven until the topping thickens, approximately 25 mins. Cool completely; reduce into squares to serve.

Notes :

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