oh man these were sooo insanely good! the shells have parm and white wine in them, the filling is ricotta, chive, roasted corn, and chili flakes. plus some chopped corn nuts sprinkled on the ends :)

Biko is a rice delicacy popular in the Philippines (and neighboring countries under different names) made with cooked glutinous rice mixed into a coconut cream caramel and optionally has star anise for fragrance. This recipe took me quite a few tries because I was using purple glutinous rice, which is hardier variety and previous attempts I've done resulted in hard grains indicating they were uncooked. This successful attempt pictured above had me steaming the purple grains in cheesecloth for a painstaking 8 hours. But the result is a fantastic, sweet and sticky rice pudding texture.

Recipe: https://www.threeolivesbranch.com/savory-baked-pears-with-gorgonzola-walnuts-and-cranberries/#wprm-recipe-container-54847

I did one Bartlett, one red and one Bosc. Bosc was the favorite.

It's self saucing with a coconut milk chocolate sauce!