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Before you jump to Biko (Filipino Rice Cake) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone’s active contribution. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going a lot more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen by itself gives you many small methods by which energy and money can be saved. Green living is something we can all accomplish, without difficulty. It’s concerning being practical, more often than not.

We hope you got insight from reading it, now let’s go back to biko (filipino rice cake) recipe. To make biko (filipino rice cake) you only need 4 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Biko (Filipino Rice Cake):

1. Take 4 cups Glutinous rice
2. Get 3 cans (14 oz) Coconut milk
3. Prepare 2 1/2 cups dark Brown sugar,packed
4. Prepare 1/4 tsp Fine salt

Steps to make Biko (Filipino Rice Cake):

1. Place rice in a large bowl. Soak with cool water overnight.
2. Rinse and drain rice. Set aside.
3. Reserve 3/4 cup of coconut milk. Pour the remaininh coconut milk and 1 1/2 cups of water in a large sauce pan. Cook in medium heat until it simmers.
4. Add drained rice into the simmering mixture. Stir often making sure rice does not burn along the sides of the pan. Continue to cook over medium heat until rice soaks up most of the liquid.
5. Reduce heat and add 1 1/2 cups of brown sugar and salt to the rice mixture. Continue to cook, stirring often. Taste a small amount of rice to check if it is cooked through.The mixture should be thick and sticky at this point.
6. Transfer cooked rice mixture into a baking pan generously buttered, spread to an even layer.
7. In a small sauce pot, combine the reserved coconut milk and the remaining 1 cup of brown sugar. Bring to a boil until sugar has dissolved. Remove from heat and allow it to cool slighty before gently pouring over the rice mixture.
8. Preheat oven to 350 degrees F. Bake for an hour until brown sugar topping has thickened and is bubbling.
9. Allow to cool before serving.

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