BIKO PANDAN DE YEMA

Ingredients:

Biko

• 3 cups glutinous rice
• 2 ½ cups drinking water
• 3 cups coconut cream
• ¾ cup white sugar (adjust accordingly)
• 1 tbsp buko pandan extract

Yema Topping

• 4 egg yolks
• 250g condensed milk
• 1 can evaporated milk
• 2 tbsp cornstarch
• 1 tsp vanilla extract

WATCH: Video on How to Make Biko Pandan De Yema

Procedure:

• Wash glutinous rice with water 2-3 times. Then, drain.
• Add drinking water and cook in a rice cooker until it turns warm. Set aside.

Yema Topping

• In a bowl, combine all the ingredients. Mix well and strain.
• Cook over low heat. Stir constantly until thickened.
• Cook until the desired thickness. Turn OFF heat and set aside.

• In a pan, combine coconut cream and sugar. Stir until the sugar is dissolved.
• Turn ON over medium heat.
• Add buko pandan extract. Stir until combined.
• Cook until thickened. Cook until the desired thickness.
• Add the glutinous rice (cooked). Stir until well combined.
• Stir constantly until it becomes sticky.
• Transfer into a lightly greased pan.
• Smoothen the top using a spatula.
• Pour the Yema on top.
• Bake in a preheated oven at 200C for about 10-15 minutes or until the top is lightly golden brown. Watch closely to prevent the topping from burning.