• 2 Cups glutinous rice
  • 1 Cup wild sweet rice (pirurutong)
  • 2 Cups coconut milk
  • 2 Cups brown sugar
  • 1 Tablespoon grated lemon rind
  • 1 tablespoon grated ginger
  • 1 Tablespoon salt

Is made up of brown-purple sweet rice (pirurutong) and glutinous rice. Steamed with grated ginger and lemon rind, mixed with coconut cream caramel and later topped with coconut curds.

Cooking Directions :

  • Soak wild sweet rice in water for 6 hours or overnight.
  • Wash wild sweet rice and glutinous rice, cook with salt and grated ginger.
  • In a large pan put 2 cups of coconut milk, brown sugar and grated lemon rind.
  • Boil and simmer in medium heat, keep stirring until the mixture has turned to a thick coconut caramel.
  • Stir in the cooked  rice, mix and blend thoroughly, stir cook for another 20 minutes.
  • Scoop the cooked rice and place it in a dish then flatten the surface, topped with coconut curd (latik) .

Making Coconut curd (latik)

  • In a large non stick pan, put 2 cups of coconut milk
  • Boil and simmer in medium heat, do not stir.
  • Once the curds build up, stir slightly to avoid burn.
  • Cook until it turns brown.

Cooking Tips :

  1. You can use variety of wild rice or Thai black sweet rice.
  2. Do not overcooked rice.

Watch Biko na Pirurutong cooking video :

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