INGREDIENTS

• Biko Layer
• • 2 Cups Sticky Rice
• • 2½ Cups Water
• • 1 Can Full Fat Coconut Milk (14 oz)
• • 2 Tbsp Aiya Culinary Grade Matcha
• Custard Topping
• • 1 Can Condensed Milk (14oz)
• • 3 Egg Yolks
• • 2 Tbsp Aiya Culinary Grade Matcha
• Garnishes
• • 2 Tbsp Crushed Freeze Dried Strawberries
• • 16 Small Fresh Strawberries
• Equipment
• • 8×8 Baking Dish
• • Rice Cooker

DIRECTIONS

• Biko Layer
• 1. Rinse the rice up to 6 times until the water runs clear.
• 2. Add 2½ cups of water and press the sweet rice setting on the rice cooker.
• 3. Place the cooked rice, coconut milk and Matcha powder in a non-stick pan. With the heat off mix until fully incorporated.
• 4. Turn on the heat to medium low and keep mixing for up to 15 minutes until the coconut milk is absorbed.
• 5. Transfer the Matcha coconut milk infused rice to the 8×8 pan and smooth with a knife or spatula or back of a spoon.
• Custard Topping
• 1. Pre-Heat Oven to 350°F.
• 2. In a bowl add in the condensed milk and Matcha powder. Mix well then add in the egg yolks and mix well again.
• 3. Pour the custard on top of the rice and bake for 15-20 minutes until the edges looked baked and set.
• 4. Leave too cool to room temperature and then put in the fridge to set for at least 2 hours.
• How to Serve
• 1. Cut into squares and top with a sprinkle of freeze dried and fresh strawberries.