Sticky Toffee Filipino Rice Pudding

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.