Biko na Pirurutong (Philippine Black Rice Cake)

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Biko na Pirurutong (Philippine Black Rice Cake). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Biko na Pirurutong (Philippine Black Rice Cake) is one of the most popular of recent trending meals on earth. It's simple, it is quick, it tastes yummy. It's appreciated by millions daily. They are nice and they look wonderful. Biko na Pirurutong (Philippine Black Rice Cake) is something that I have loved my whole life.

Many things affect the quality of taste from Biko na Pirurutong (Philippine Black Rice Cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Biko na Pirurutong (Philippine Black Rice Cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can cook Biko na Pirurutong (Philippine Black Rice Cake) using 10 ingredients and 5 steps. Here is how you cook that.

This is a sweet rice cake traditional served during cuaresma (Holy Week) or todos los santos (All Saints Day) in the Philippines; but nowadays, this can be enjoyed during any occasions.

This recipe can also be done without the Pirurutong. If using pure glutinous rice, skip soaking the rice. You will end up with an off-white rice cake.

Ingredients and spices that need to be Prepare to make Biko na Pirurutong (Philippine Black Rice Cake):

1. Latik (Fried coconut curd)
2. 2 cups coconut cream
3. Rice cake
4. 1 cup Pirurutong (glutinous black rice)
5. 2 cups glutinous rice
6. 3 cups water
7. 1 tsp salt
8. 1 tsp lemon zest
9. 2 cups coconut milk
10. 2 cups brown sugar

Steps to make to make Biko na Pirurutong (Philippine Black Rice Cake)

1. To make the coconut curd: In a sauce pan, simmer coconut cream over medium to medium low heat until all the liquids have evaporated and what remains are the coconut curd and the oil from the coconut. Let the coconut curd fry/toast until golden brown. Set aside.
2. To make the rice cake: Wash and soak the pirurutong overnight or at least 8 hours.
   
   Once done, combine with 2 cups of glutinous rice and wash again. Add 3 cups of water and salt, and cook as you would a regular rice. Make sure not to overcook the rice, remove the lid of the pan once you turn off the heat.
3. In a wok or deep pan, combine 2 cups coconut milk, sugar and lemon zest. Simmer for 5-10 minutes over medium-low or until the sugar have completely dissolve and the mixture have slightly thickened.
4. Add the cooked rice and mix until fully combined. Continue to fold the rice mixture until all the liquid have been absorbed and the rice starts to come together and become sticky. This process may take between 10-20 minutes but it is ideal for the rice cake to be too sticky. Make sure not to burn or toast the rice cake.
5. Once you have the desired consistency, place on a dish and top with the toasted coconut curd.

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So that is going to wrap this up for this special food Recipe of Award-winning Biko na Pirurutong (Philippine Black Rice Cake). Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!