Biko Cocoa Panna Cotta
19-009
Group Rice
Ingredient
KG
Glutinous Rice
1.000
Water
1.200
Total Weight: 2.200
Group Biko
Ingredient
KG
Pure Coconut Milk
1.000
BAKELS COCOA POWDER
0.080
BAKELS COCOA CREAM
0.250
Molasses
0.150
Brown Sugar
0.300
Lemon Extract
0.010
Total Weight: 1.790
Group Coconut
Ingredient
KG
Cold Coconut Milk
0.250
Cremess Powder
0.250
Total Weight: 0.500
Group Toppings
Ingredient
KG
Sliced Mango
0.100
Total Weight: 0.100
How to do it:
1. Cook the glutinous rice (Group Rice).
2. To make coconut syrup (latik), combine coconut milk and brown sugar, and simmer for about 35 minutes until thickened. Stir occasionally while cooking.
3. Add Bakels Cocoa Powder, Cocoa Cream and molasses, and continue stirring.
4. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked glutinous rice over the coconut milk mixture. Continue mixing until well combined.
5. Pour the biko mixture in prepared pan and let it cool.
6. Whip coconut milk and Cremess Superior until stiff peaks form. Pipe on the top of the biko and place sliced mango for garnish.
7. Serve as desired and enjoy.
Yield: 30 servings
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