Biko Salted Yemma

Ingredients

• 4 cups Glutinous Rice
• 1000ml Coconut Milk
• 500g Raw sugar
• 155ml Condensed milk
• 4 medium size eggs (use eggyolks only)
• 50g Butter
• 1/2 tsp cooking salt
• 300g crushed hazel nuts

Method

1. Soak glutinous rice for 30 minutes
2. After soaking the glutinous rice, in a pot, add the coconut milk and sugar.Stir to dissolve the sugar. Boil the mixture.
3. Add the glutinous rice and cook. Stir occassionaly. After 10 minutes or when the rice starts to dry, put fire to medium heat and wait for the rice to cook.
4. Meanwhile, waiting for the biko or glutinous to cook, whisk egg yolks and condensed milk in a bowl until well-blended.
5. In a pan, melt the butter, and when it begins to liquefy but is still warm, add the egg-milk mixture and stir to combine. Make sure it's NOT hot, as it will cook and curdle the yolks.
6. After about 8 to 10 minutes, the mixture will begin to thicken. At this point, tend to it religiously and whisk regularly to prevent it from burning at the bottom and clumping. This is now the yemma.
7. In a container or molder, spread the biko or the sweet glutinous rice then add and spread the yemma on top of the cook sweet glutinous rice.
8. Lastly, add the crushed walnuts or any nuts of choice as toppings.
9. Can be served warm or chill. Depends on the preference. Enjoy!

Product used in recipe

• VALCOM - VALCOM COCONUT MILK