Biko na Pirurutong

Biko na Pirurutong

Black Sweet Rice Cake

Is made up of brown-purple sweet rice (pirurutong) and glutinous rice. Steamed

with grated ginger and lemon rind, mixed with coconut cream caramel and later topped 

with coconut curds.

Ingredients :

• 2 Cups glutinous rice
• 1 Cup wild sweet rice (pirurutong)
• 2 Cups coconut milk
• 2 Cups brown sugar
• 1 Tablespoon grated lemon rind
• 1 tablespoon grated ginger
• 1 Tablespoon salt

Directions :

• Soak wild sweet rice in water for 6 hours or overnight.
• Wash wild sweet rice and glutinous rice, cook with salt and grated ginger.
• In a large pan put 2 cups of coconut milk, brown sugar and grated lemon rind.
• Boil and simmer in medium heat, keep stirring until the mixture has turned to a thick coconut caramel.
• Stir in the cooked  rice, mix and blend thoroughly, stir cook for another 20 minutes.
• Scoop the cooked rice and place it in a dish then flatten the surface, topped with coconut curd (latik) .

Making Coconut Curds :

• In a large non stick pan, put 2 cups of coconut milk
• Boil and simmer in medium heat, do not stir.
• Once the curds build up, stir slightly to avoid burn.
• Cook until it turns brown. 

Cooking Tips :

1. You can use variety of wild rice or Thai black sweet rice.
2. Do not overcooked rice.

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