Sticky Toffee Filipino Rice Pudding

This is the best sort of fusion.

Done in 1.5 hours

Serves 6-8

Dish by Hugh Woodward

Ingredients

What you'll need:

200gchopped soft dried pitted dates

400gglutinous sticky rice

600ml can coconut milk

300gdark muscovado

60mltreacle

Pinch offlaked sea salt

40gsalted crunchy corn

A mix of biko, a Filipino rice pudding, and sticky toffee pudding from the UK. Wow!

Method

Preheat the oven to 180°C and lightly grease your dish 8 inch dish. Put the chopped dates, 200ml of boiling water. Drain.

In a large bowl, cover rice with water by several inches. Using your hands, swish the rice in the water until water turns cloudy, about 30 seconds. Strain through fine-mesh strainer and repeat two more times.

In a medium saucepan, combine the washed rice with the 200ml date liquid and 275ml water, cover, and bring to a boil over high heat. Lower heat to maintain a simmer, and cook until the rice is tender and water has been absorbed, about 18 minutes. Remove from heat and keep covered.

Coconut milk, muscovado sugar, treacle salt. Bring to a boil over medium-high heat. Measure 2/3 the caramel and set aside. Add the cooked rice to the remaining caramel in the skillet and stir to combine. Add the drained chopped dates. Return to medium heat and cook, stirring constantly, until caramel is absorbed and the biko mixture begins to thicken, about 5 minutes.

Transfer rice to a prepared pan and spread in an even layer. Spread half the reserved caramel on top.

Bake biko until the caramel topping is hot and bubbly, about 20 minutes..

Transfer pan to a wire rack to cool, about 45 minutes. Sprinkle with blitzed corn.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.