Red Bean Biko Dusted With Kinako
These Red Bean Biko is made with just sweet rice, coconut milk and red bean paste. Once set it's then dusted with Kinako powder. It's the perfect mix of Filipino cooking techniques and Japanese flavors.
Servings: 10 Servings
Equipment
- Rice Cooker
- Large Non Stick Pan
- 10 Individual Silicon Cupcake Liners
Ingredients
- 1 Cup Sweet Rice Grains
- Water (filled up to the 1 cup line in rice cooker)
- 1 Can Full Fat Coconut Milk
- 400 Grams Red Bean Paste
- Pinch of Salt
- 1 Cup Kinako Powder
- Kuromitsu or Animal Sauce for Serving
Instructions
- Rinse and cook sweet rice in rice cooker. See post above if you need tips on how to make rice.
- Right when the rice is cooked put it in a non stick pan along with the can of coconut milk and red bean paste. Mix it all together until there are no lumps and add the pinch of salt.
- Using your smallest burner on your stove top turn the heat to high and put on a podcast. You will be stirring for about 25 minutes. Stir constantly until the mixture turns darker and the coconut milk has evaporated and the coconut oil has started to seep out. My post above shows photos at the 10, 20 and 26 minute mark so you can compare your progress.
- Once done divide the Red Bean Biko mixture into the individual silicon cupcake liners. Or just transfer it to a large serving dish.
- Once cool unmold if you did the silicon cupcake liners and coat it all over with the kinako powder. If you use the large serving dish dust the kinako powder all over the top.
Notes
Storage tips -
You can leave the kinako dusted Red Bean Biko in a cake dome for up to 2 days. Any longer transfer to the refrigerator in a sealed container for up to 5 days. You can serve cold or at room temperature. If you want it softer put in the microwave for 15 seconds.