UBE BIKO

Ingredients:

2 (360 g)	cups	malagkit rice, washed once
2-1/2	cups	water
4 (40 g)	stalks	pandan leaves
1 (400 mL)	can	coconut cream
3/4 (200 g)	cup	ube halaya*
1	cup	sugar
1/2	tbsp	ube color and flavor
1/2	tsp	iodized fine salt
1/4	cup	STAR MARGARINE CLASSIC plus extra for greasing pan
		*see Home Foodie Ube Halaya recipe at www.homefoodie.com

1 (400 mL)	can	coconut cream
1/2	cup	cooking oil

Procedure:

Grease and line one 8x8 inch square pan with banana leaves. Set aside.
For latik, combine coconut cream and oil in a pan and cook until the mixture becomes golden brown and curdles. Strain and set aside.
In a sauce pan, combine rice, water and pandan leaves. Cook over medium heat until rice is tender. Set aside.
In another big saucepan, combine coconut cream, ube halaya, sugar, ube color and flavor, and salt. Cook over medium heat until slightly thick. Add cooked rice and continue stirring until well blended.
Add margarine. Continue stirring for about 5 minutes. Pour mixture into prepared pan. Spread mixture evenly and top with latik.

Makes 16 servings.

Yield: 5 cups rice mixture/1 square pan

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