Before I had posted something about biko and that was made of nearly the same ingredient but is flavoured with a thick coconut cream topping. Now for this post we will be creating a different variation of a popular rice cake in the Philippines where we will be using jackfruit slices and topping it up with latik (coconut milk curdle).
Rice cakes in the Philippines is a typical merienda (snack item), similar to muffins and pastries it is enjoyed during tea time but I guess this counterpart is more satisfying as the flavours can tend to be more richer and it packs more carbohydrates but way much lesser fat as usually these dishes are either boiled or steamed and does not need butter. So in a way I guess this is a healthier alternative to baked goods, so why not give it a shot I know you will like it.
3 cups glutinous rice
2 1/2 cups water
800ml coconut milk
1 1/2 cups muscovado sugar
2 cups fresh jackfruit, sliced
1. Using a rice cooker, cook the glutinous rice together with water. Once it cooks remove from rice cooker immediately, at this point rice is only half cooked.
2. In a pot boil 600ml coconut milk together with sugar, stir until it dissolves. Once boiling add jackfruit slices and simmer for 10 minutes while constantly stirring, sauce will become thicker at this point.
3. Add the glutinous rice to the coconut milk mixture, mix well. Cook for around 10 minutes or until rice is fully cooked.
4. Transfer to a baking dish then bake in preheated oven at 190C for 10 minutes or until top is golden brown in colour. Remove from oven then set aside.
5. Boil the remaining coconut milk in a saucepan the lower the heat and simmer until the coconut milk starts to extract oil. At this point continuously stir until the sediment that forms becomes dark brown. This brown dark sediment is called latik, once it forms remove it from the pan and top it on the freshly baked biko.