2 glasses sticky sweet rice, 1.5 dl water, 1 can of coconut,medium size (400ml) , 2 tablespoonful complete brown sugar, 4 tablespoonful of central sugar( cassonade), 2-3 pinch of salt, 1 pack vanilline sugar.
directions:
Wash sticky rice with water 2 to 3 times. Put this in a casserole and add 1.5 dl of water, half cook the rice by stirring continuously until all water is gone. cover and set aside.
Put 400ml of coconut milk, 2 kinds of sugars, salt and vanilla sugar in the
pan. Mix them all together and start to cook to obtain a caramel. Add
the half cook sticky rice to the caramel and mix well.
Prepare a recipient, put under some banana leaves for protection. then ,pour the mixture inside. use a spatule to balance the level (2-3cm thickness) of the mixture all around of the recipient.
Bake in the oven for about 25-30 minutes at 200°C
Cut to small squares after cooling down your Biko.
Prepare a recipient, put under some banana leaves for protection. then ,pour the mixture inside. use a spatule to balance the level (2-3cm thickness) of the mixture all around of the recipient.
Bake in the oven for about 25-30 minutes at 200°C
Cut to small squares after cooling down your Biko.
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