Recipe of Award-winning Biko na Pirurutong (Philippine Black Rice Cake)

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Steps to Prepare Ultimate Biko na Pirurutong (Philippine Black Rice Cake). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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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 must prepare a few ingredients. You can have Biko na Pirurutong (Philippine Black Rice Cake) using 10 ingredients and 5 steps. Here is how you can achieve it.

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 Get 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 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.

While this is in no way the end all be guide to cooking fast and simple lunches it's very good food for thought. The hope is that will get your creative juices flowing so that you are able to prepare excellent lunches for your own family without having to complete too horribly much heavy cooking in the process.

So that is going to wrap it up for this special food Step-by-Step Guide to Make Perfect Biko na Pirurutong (Philippine Black Rice Cake). Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!