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"This English-style Bicco, a Sticky Rice Dessert is Just Right as a Tastey Snack for That Flavour Bite... !"

  • Danny Peter Flores
  • Jan 19
  • 1 min read

Ingredients:

3 c cold H2O

1 1/2 c sticky rice

2/3 c condensed milk

3 1/3 c coconut cream

2/3 c moscobado br sugar

1/2 tsp salt

4 tblsp butter

1 tsp vanilla

1 tsp nutmeg

1 tsp licorice extract

4 tsp lemon rind or kiss



Instructions:

Measure the uncooked sticky rice and wash by soaking in H2O, then transfer into a rice cooker and boil or steam until the rice is done.

Meanwhile, prepare the rich, sweet sauce from the ff. ingredients:

  1. Take the thickened coconut milk, then the moscobado br sugar, the condensed milk, the butter, spices or flavourings such as salt, vanilla, nutmeg, licorice (dry and liquid), and the lemon rind or kiss. Set aside.

  2. Take the steamy hot rice and scoop out into a mixing bowl, then proceed to fold in the thickened caramel-like sauce until evenly mixed.

  3. Then proceed to take a pan that has been line completely with parchment paper and fill evenly the square or rectangular pan and pat it down evenly with the mixing ladle.

  4. Cut the pan into equal squares to yield 12 servings and serve with dusting or confectioner's sugar.

  5. NB: For a fancy tea this makes a classic light dessert even with silverware for service.

 
 
 

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.

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#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.

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#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.

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