Biko

Directions

1. Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of cream for topping.
2. To the residue, add 1 1/2 cups of water and press once more.
3. Wash rice thoroughly and put in a drip pan, add an equal amount of water and cook over medium heat until water is absorbed.
4. Stir constantly to prevent burning.
5. When rice is almost dry, add coconut milk and sugar.
6. Leave over low heat to simmer untill grains of rice are properly cooked. Transfer to a container.
7. Prepare the topping. Boil monggo, drain and mash.
8. Combine all topping ingredients in a heavy saucepan or kawali and cook over low heat stirring constantly until thick.
9. Pour topping over rice mixture.