|BIKO with Pirurutong (Sweet Black Rice)|
This is my (Manang's) version using the coconut products I usually have at home. Please note that this is not using all pirurutong. Rather, I used a little pirurutong to add texture to the typical biko made with sweet white rice.
3 handfuls of sweet black rice (pirurutong), soaked in plain water overnight, then drained - amount depends on how much you want; this will not get as soft as white rice, but will give a contrast in texture; a bit chewy
3 cups sweet white rice
1 can coconut milk
Cook as you would regular rice in the rice cooker. How much water you add will depend if you want the white rice to still be whole or almost paste-like. We like them almost paste-like.
3 T coconut oil
1/2 to 1 cup brown sugar (or coconut crystals if you have that. I have run out.)
Once done cooking, melt some VCO (virgin coconut oil) in a pan. Around 3 T will be good (you may want to increase to make sure you coat your biko nicely. Coconut oil is healthy anyway.) Mix well. Sprinkle brown sugar onto the rice as you mix. Taste and keep adding until it is sweet enough to your taste. Pack into a baking pan (8x10 or 8x8 depending on how thick you want it).
TOPPING INGREDIENTS (double if you want thicker coat of topping; I just winged this. You can, too. And you can taste first before you pour on top):
3 T of brown sugar (or coconut crystal)
3 T coconut cream concentra (aka coconut butter)
3 T water (or enough to melt the brown sugar and incorporate the cream to make a nice consistency like syrup)
Mix water and sugar first. Add the coconut cream and mix with a whisk to make smoother. Does not have to be smooth; just need to break up the coconut cream concentrate.
Once pourable like syrup, distribute evenly over the top of the biko. It does not matter if you have spots that have no covering, since the coconut cream concentrate will melt like oil and the sugar also will caramelize and melt with the heat.Broil on low for 15 mins.
For more pics and details, click on the following album: