Shae Chambers, one of the students here at Penn, shares her recipe for Biko, a delicious Filipino sticky rice dish that appears amongst lechón, pansit, and flan at her family gatherings. With minimal preparation and few ingredients, you can indulge in her favorite sweet treat. For the full story, check out the Spring Issue of Penn Appetit!
5 cups glutinous rice
2 cans coconut milk
3 cups fine brown sugar
1 tablespoon anise seeds
Fresh mango, coconut milk, and/or dark chocolate sauce for topping
1.Preheat oven to 350 degrees.
2. Cook 5 cups glutinous rice in 5 cups water on stovetop set to high heat.
3. In a separate pan, combine the coconut milk and sugar and mix over high heat. This will create a thick, syrup-like mixture.
4. Add the anise seeds to the syrup and stir. Set aside half a cup.
5. After the rice is cooked, pour in the syrup and mix thoroughly. Spread mixture into baking pan.
6. Pour reserved portion of syrup on top.
7. Bake in oven for 20 minutes (or longer if you want a crispier top).
8. Enjoy plain or topped with coconut milk, dark chocolate sauce, or fresh mango!
Recipe from Shae Chambers
Photos by Alden Terry