The Purple Biko Experience (Sticky Rice Cake with Caramelized Coconut Milk Topping)

I'm sorry for the low quality picture.

I first bumped in to this newfangled recipe from my friend's graduation party, her boyfriend made it for her. The boyfriend is also a classmate and basically a friend. So I can also say that I first bumped in to this recipe from a friend who made his girlfriend a purple biko on her graduation. Hahaha.

Biko has always been my favorite kakanin, along with suman, bingka, nilusak, and the like. During my grade school, biko has always been my favorite breakfast, since we live in the market side, we can easily bought a ready made biko for 5 pesos. Until now, everytime I passed by on a biko in the market, I have to give in 5 pesos. Some biko vendors over Cogon market do sell very delicious biko, but nothing compares to the biko that Puerto market has.

Just last Nov.1 my friend and I decided to make the purple biko that we longed to make. Even if it means going to the city and look for an ube extract needed for the recipe. The making of it was very challenging because it really do requires a lot of time, but the satisfaction was all worth it. Very delicious and according to my friend's cousin, Diane, it is "REJUVENATING".

So if you want to be rejuvenated and to try something that is out from the usual, I am sharing you the purple biko recipe. Here it is!

The Purple Biko (Ingredients)

1kg. Glutinous Rice
300 ml condensed milk
1 Liter Coconut Milk
Ube extract (to taste, it depends on how you like it to be ubeir)
Purple food coloring (this is optional, you can make use of it if you want it to be more palatable or darker)
Sugar (optional if you'll use condense)
1pc. Ube fruit (this is for garnishing, you can top your biko with a grated ube)

The Procedure that I copied from here: http://panlasangpinoy.com

1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
3. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
4. Scoop the cooked biko and place it in a serving plate then flatten the surface.
5. Share and Enjoy!

By the way, the english term for biko is Sticky Rice Cake with Caramelized Coconut Milk Topping. Quite long right?