Coconut Biko with Fresh Ripe Mango
This Coconut Biko is made with a combination of coconut milk and coconut condensed milk. Topped with fresh super ripe sweet juicy mango and served with a slightly salty coconut sauce. It's got the texture, the sweetness and the salty. It will hit all the right spots on your taste buds!
Servings: 6 Servings
Equipment
- Rice Cooker
- Large Non Stick Pan
- 6-7 Silicon Cupcake Liners
Ingredients
For the Glutinous Rice
- 1 Cup Uncooked Glutinous Rice Use the cup from your rice cooker to measure
- Water (use rice cooker to fill to 1 cup water line)
- 1 Teaspoon Salt
For the Coconut Biko
- Just Cooked Glutinous Rice
- 1 Can Full Fat Coconut Milk (usually around 14oz)
- 1 Can Coconut Condensed Milk (usually around 11oz)
For Serving
- 1 Cup Reserved Coconut Sauce
- 2 Teaspoons Salt
- 1-2 Fresh Sliced Mango
Instructions
Cook the rice first
- Using the specific measuring cup for your rice cooker measure out 1 cup of glutinous rice grains. Then rinse and drain and repeat until the water is clear. Add clean water up to the line for one cup of sweet rice. Then add 1 teaspoon of salt and cook using the sweet rice setting.
Make the coconut sauce
- While the rice is cooking make the sauce. This sauce is going to be used 2 ways. First we are going to cook the rice in it so it absorbs that coconut flavor. Then we are going to reserve 1 cup of it to make a salty sauce. So mix together the coconut milk and coconut condensed milk in a large non stick pan.
- Take out 1 cup of the sauce and pour into a small bowl. Season with the 2 teaspoons of salt. Taste and decide if you need more. If you do need more add a pinch at a time and taste. Transfer to a serving bowl with spout.
Cook the Coconut Biko
- Once the rice has cooked put it in the pan with the remaining sauce right away. It's best to cook Biko when the rice is piping hot so it is more open to absorbing.
- Mix it well first then put on high heat over your smallest burner. This is key so that it doesn't cook too fast as you want the rice to absorb the milks before the oil starts seeping out.
- Cook for up to 15 minutes until the rice has absorbed the coconut sauce.
- Transfer the cooked Coconut Biko into the individual silicon cupcake cups and leave to cool down.
Serving
- To serve un-mold the Coconut Biko into a small cup or bowl and top with sliced mango and pour the coconut sauce all over. Eat right away.