Pistachio Cream Biko
This Pistachio Cream Biko is made with just 3 ingredients - sticky rice, coconut milk and pistachio cream. Bonus it's ready in 20 minutes!
Servings: 8
Equipment
- Rice Cooker
- Shallow Non-Stick Pan
Ingredients
- 1 Cup Sweet Rice Grains
- 1 ½ Cup Water (or just use the waterline of your rice cooker to measure the water)
- 13.5 oz Can Full Fat Coconut Milk
- 2 Jars of Pistachio Cream / Butter Use one in the Biko and the second to spread on top.
Instructions
Cook The Rice
- Add 1 cup of sweet rice grains and rinse until the water runs clear. Add water up to the sweet rice water line of your rice cooker and press start. Cook until it's ready
Make the Pistachio Cream Biko
- Once your rice is cooked and while it is still really really hot add it to a shallow non-stick pan along with the can of coconut milk and a 6.7oz jar of Pistachio cream.
- Place the pan on the stove using the smallest burner and turn the heat to high. Keep stirring constantly so that it does not get clumpy. This is how it looks after 10 minutes of cooking.
- Turn the heat down to medium low and keep constantly stirring after 20 minutes you will start to see the coconut oil seeping out and the rice fully absorb the milky mixture.
- Transfer to a mold. I used a standard loaf tin, but you can use a 6 inch cake tin or just do it the old fashioned way and smooth it out on a platter lined with banana leaves.
- I like to leave it to cool in the mold overnight so that it sets properly. If you are in a hurry to eat it, you can un-mold to a serving platter once the Pistachio Biko is at room temperature.
How To Serve
- To make it even more creamy and flavor full, just before cutting it, slather on more of the Pistachio cream all over the top. Making some artful swirls while you are at it.
- Slice and serve.