Caramelized Biko Espesyal with Crunchy Granola & Coconut Chips Toppings

Caramelized Biko Espesyal 
with Crunchy Granola & Coconut Chips Topping

INGREDIENTS

2 cups malagkit (glutinous rice)
1 1/2 cups water
2 cans coconut milk (~4 cups)
2 cups brown sugar
Pinch of cinnamon powder
Pinch of nutmeg powder

1/2 cup coconut milk and sugar mixture
1/2 cup condense milk

1/8 cup crunchy granola
1/8 cup coconut chips
1/8 cup coconut sugar

DIRECTIONS

Wash rice and cook in low heat with 1 1/2 cup of water. (or you may also cook it in rice cooker). When the rice is cooked, remove from heat and stir to prevent it from sticking at the bottom of the pan.

For toppings, mix and crush the granola, coconut chips and coconut sugar (in food processor if available).

Meanwhile, mix coconut milk and sugar in a separate pan, let it boil and keep in low heat, stirring continuously until it thickens. Reserve 1/2 cup of this thicken mixture for later. Add cinnamon and nutmeg powder, then the cooked rice. Mix thoroughly until fully incorporated. Place in a dish pan.

Take the reserved coconut milk back in the pan, add condense milk and let it boil in low heat until it starts to caramelized. Pour over the rice while hot. 

On the same pan, add the toppings until toasted. Sprinkle on the biko.

Serve with Love.