Christmas Biko with a Twist

1.Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.

2.Drain the soaked rice and place it in a steamer lined with banana leaves. Steam the rice for about 30-40 minutes until fully cooked and tender.

3.In a saucepan, combine the coconut milk, brown sugar, salt, and vanilla extract. Cook over medium heat until the sugar dissolves and the mixture is well combined, stirring occasionally.

4.Once the rice is cooked, transfer it to a large mixing bowl. Pour the coconut milk mixture over the rice and mix until the rice is evenly coated and sticky.

5.Spread half of the rice mixture into a greased 9x13 inch baking dish, pressing it down firmly to create an even layer.

6.Layer the diced mango, sliced strawberries, and blueberries evenly over the first layer of rice.

7.Top with the remaining rice mixture, pressing it down gently to create a smooth surface.

8.Cover the dish with banana leaves or foil and steam for an additional 20 minutes to set the layers.

9.Once cooked, remove from the steamer and let it cool slightly before slicing into squares.

10.Drizzle sweetened condensed milk over each serving for added sweetness and serve warm or at room temperature.