Food Handling tips

Line containers with banana leaves for easier handling when serving. Storage tips: Keep Coco Mama in original container in chiller for a maximum of 3 days.

1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready.
2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
3. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
4. Scoop the cooked biko and place it in a serving plate then flatten the surface.