INGREDIENTS

• 3 Cups Glutinous or Sticky Rice 
• 150ml of Coconut Milk
• 2 Cups of Coconut Sugar
• ½ Teaspoon of Salt
• ½ Cup crushed Pistachio Nuts
• Coconut Flakes for Garnish

      INSTRUCTIONS

• In a pot, add 3 Cups of Sticky rice. Wash them twice and add 4 cups of water and cook as you would normally cook rice. 
• In a separate pan, pour in 150ml of Coconut Milk and add 2 Cups of Coconut Sugar. 
• Cook in a medium fire and occasionally stir it to make sure that the Coconut Milk will get clumpy. 
• When it starts to boil, add ½ teaspoon of Salt.
• You can also add Caraway Seeds if you have for additional flavor.
• Keep cooking and stirring the coconut milk occasionally so the bottom doesn’t get burnt.
• When the mixture starts to be thick and caramelized, set aside about 5 tablespoon for garnishing later.
• Add the cooked rice and mix thoroughly making sure that all the rice is well coated with the coconut sauce.
• Continue cooking the rice for another 5 minutes or so in a low fire until the coconut sauce is well absorbed.
  • TIP – I like some rice crispy so I try to keep them longer in the pan over low heat and occasionally check it to make sure I don’t burn it 🙂
• When done, transfer to your choice of moulder pressing the rice to the pan as hard as possible and keep it aside for 30minutes to one hour. 
  • TIP – This is not necessary, but I like putting mine in the fridge because I like eating my rice cake cold.
• When the rice is ready, we mix the coconut sauce and crushed pistachio nuts and spread it over the Rice Cake evenly as possible.
• Then we can add some Coconut Flakes on top and additional Fresh Pistachio Nuts.
• This dessert is inspired from a Filipino Dessert that I really love called “Biko”. Traditionally, we put solid coconut curds on top or some macapuno.
• Enjoy your Rice Cake!