WebInstructions. See Miracle Rice for prep instructions. Set aside. Combine coconut milk with Lakanto & salt in a pan and let it boil. Add some water to the tapioca …
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WebDrain out the cloudy water, refill with fresh water, agitate again and drain. Repeat the drain, refill, wiggle around steps until the water is reasonably clear. Place the …
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See post on Dax Phillips’s site! Simple ingredients yields a comforting Filipino rice dessert. 3 cans (14 Oz. Size) Coconut Milk, Divided Soak rice overnight in a large bowl, covering with a couple of inches of water. When you are ready the following day, start by draining rice.
Biko (Sticky Rice Cake) Glutinous, or sticky rice, is mixed with a brown rice coconut syrup and baked to perfection. Biko is a traditional Filipino “kakanin” (rice-based dessert) served for breakfast or merienda. Since it’s made from rice, it’s very heavy, but it’s highly addictive. Biko is sweet and has such a unique chewy consistency.
Only 4 ingredients—or 3, in a pinch—and you have this naturaly gluten-free, vegan Filipino sweet sticky rice dessert. You need to use sticky or glutinous rice, available at most Asian stores.
Preheat oven to 350ºF. When rice is sticky, fully cooked, and almost dry (it will look like risotto), about 10–15 minutes, add 1 cup brown sugar. Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.