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Before you jump to Biko (Filipino Rice Cake) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more eco-friendly we won’t be able to resolve the problems of the environment. Each and every family must start making changes that are environmentally friendly and they should do this soon. Here are some tips that can help you save energy, mainly by making your kitchen area more green.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen alone gives you many small methods by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. Mostly, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to biko (filipino rice cake) recipe. You can cook biko (filipino rice cake) using 4 ingredients and 9 steps. Here is how you achieve it.

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

1. Prepare Glutinous rice
2. Prepare Coconut milk
3. Prepare dark Brown sugar,packed
4. Use Fine salt

Instructions 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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