SKIPPY® Brand Peanut Butter

PEANUT BUTTER BIKO

14
10 minutes
45 minutes

Ingredients

  • 1 tbsp COOKBEST COCONUT OIL, for greasing
  • 1 pc banana leaf, cut to fit an 8×8 inch pan and heated through (optional)

Biko:

  • 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
  • 1 (462 g) jar SKIPPY® CREAMY PEANUT BUTTER
  • 1 cup sugar

Latik:

  • 1 (400 mL) can coconut cream
  • 1/2 cup COOKBEST COCONUT OIL

Directions

  1. Grease and line an 8×8 inch square pan with banana leaves. Set aside.
  2. Combine rice, water, and pandan leaves in a rice cooker. Set aside.
  3. In a large pot, melt sugar until amber in color, and then gradually add coconut cream and continuously stir until sugar is dissolved. Add cooked rice and continue to stir until rice absorbs the coconut mixture. Add 1/2 of peanut butter and mix well. Pour mixture into prepared pan and spread evenly. Set aside and cool.
  4. In another pan, combine latik ingredients and cook for 10 minutes without stirring or until solid separates with oil.
  5. Unmold pan into a tray and slice into 21 pieces. Spread with remaining peanut butter on top and sprinkle latik.