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Biko Macapuno Recipe

  • 6 rice cooker cups malagkit (glutinous rice)
  • 5 rice cooker cups water
  • 3 x 400 g cans coconut milk
  • 500 g muscovado sugar
  • 1 x 340 g [12oz] bottle of sweetened macapuno (mutant coconut)
Biko Macapuno Recipe

  1. Half-cook 6 cups of malagkit in a rice cooker using only 5 cups of water. As soon as the rice cooker switches from 'Cook' to 'Keep Warm' unplug it to prevent the malagkit from further cooking.
  2. Pre-heat oven to 190C/fan 170C/375F/Gas Mark 5.
  3. In a wok or big frying pan, boil the coconut milk. Add the muscovado sugar, stir to dissolve and bring to boil. Add in the sweetened macapuno (including the syrup). Bring to boil again and lower heat. Simmer until thick - about 5-10 minutes.
  4. Add all the half-cooked malagkit to the wok and stir to mix well.
  5. Cook on medium-low heat while stirring from time to time until the malagkit is fully cooked (but not mushy and too soft) and the sauce has thickened and covers/clings to the malagkit grains well - about 10-15 minutes.
  6. Transfer to a baking dish; pat level. Put in the oven for about 5 minutes or just enough to dry out the top a little. Cut into squares and serve warm or cold.

Biko Macapuno Recipe Biko Macapuno Recipe Reviewed by kuji hara on 2:52 AM Rating: 5

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