Name: Biko Kalabasa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Filipino
Ingredients: 2 cups glutinous rice ( - washed and drained); 1 cup canned coconut milk; 1 cup water; 2 pieces pandan leaves (cut into 4); 2 cups coconut milk; 1 cup light brown sugar; 2 cups squash (cut into cubes); 1 can coconut cream (for latik)

Filipino

Healthy

Potato Masher

Generously grease an 8x8-inch square pan with oil or line a 8 inch bilao with banana leaves greased with a bit of oil.

In a large pot over medium heat, mix together the 1 cup coconut milk and 1cup water. Add the glutinous rice and pandan leaves. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.

While waiting, add squash and 2 cups coconut milk on a large pan or pot and cook over medium heat until fork tender. Use potato masher or wooden fork to mash into a puree.

Add the light brown sugar and cook while constantly stirring until thick.

Add the cooked rice without the pandan leaves to the pan of squash sauce. Gently fold the sticky rice and the squash sauce until completely coated.

Cook further while stirring from time to time until the rice completely absorbs the sauce and the rice is fully cooked.

Transfer the rice into the greased pan or bilao and spread out evenly.

Cut into serving size and top with latik and serve.

Biko Kalabasa

Utensils needed:

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