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"Sticky Rice Cake or Bicco Squares is Right for the Flavour and for Two Times the Savour..."

  • Danny Peter Flores
  • Aug 26, 2023
  • 1 min read

Updated: Dec 19, 2023

Sticky Rice Base:

Ingredients

-2 c rice malagkit

-1 1/2 c H2O


Flavouring Sauces:


A. Chocolate Tableau

Ingredients = makes 6 1/2 c

-1/4 c d. br. sugar

-100 g unsalted butter

-1 whole egg

-4 c coconut milk

-4 tblsp Golden Syrup

-2 c boiling H2O

-1/3 c cocoa powder


B. Butterscotch

Ingredients = makes 6 1/2 c

-3/4 tsp baking powder

-3/4 tsp baking soda

-1 c castor (fine) sugar

-1/4 tsp salt

-1 whole egg

-4 c coconut milk

-5 tblsp unsalted butter

-1 tblsp oil

-1 tsp vanilla

-1/2 c boiling H2O


C. Preparation Instructions

-Use a rice cooker and boil malagkit until done and the cooker has automatically stopped.

-In a double boiler mix sauce over med. heat add in ingredients either or both of: a) Chocolate Tableau and b) Butterscotch whisking thoroughly until thickened.

-Take the steaming rice into a separate glass mixing bowl and add in the thickened sauce

from the other sauce double boiler pan.

-Mix thoroughly well with a rubber scraper and then empty into a glass Pyrex(R) rectangular plate or pan and set aside to cool at room temp.


D. Serving Suggestion

-Proceed to cut out in large portioned squares and serve in individual doilied saucers for a delicate touch and eat

as snack or dessert.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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