How To Make Matcha Biko with Aiya Matcha
Servings: 16 Servings
Equipment
- 8x8 Baking Dish
- Rice Cooker
Ingredients
Biko Layer
- 2 Cups Sticky Rice
- 2 ½ Cups Water
- 1 Can Full Fat Coconut Milk (14 oz)
- 2 Tablespoons Aiya Culinary Grade Matcha
Custard Topping
- 1 Can Condensed Milk (14oz)
- 3 Egg Yolks
- 2 Tablespoons Matcha
Garnishes
- 2 Tablespoons Crushed Freeze Dried Strawberries
- 16 Small Fresh Strawberries
Instructions
Make The Biko Layer
- Rinse the rice up to 6 times until the water runs clear.
- Add 2 ½ cups of water into the water and press the sweet rice setting on the rice cooker.
- Place the cooked rice, coconut milk and matcha powder in a non-stick pan. With the heat off mix until fully incorporated.
- Turn on the heat to medium low and keep mixing for up to 15 minutes until the coconut milk is absorbed.
- Transfer the matcha coconut milk infused rice to the 8x8 pan and smooth with a knife or spatula or back of a spoon.
Make the Custard Layer
- Pre-Heat Oven to 350C.
- In a bowl add in the condensed milk and matcha powder. Mix well then add in the egg yolks and mix well again.
- Pour the custard on top of the rice and bake for 15-20 minutes until the edges looked baked and set.
- Leave too cool to room temperature and then put in the fridge to set for at least 2 hours.
How to Serve the Matcha Biko
- Cut into squares and top with a sprinkle of freeze dried and fresh strawberries.