For the Biko:
- 1-1/2 cups glutinous rice
- 2 cups coconut milk
- 1 cup dark brown sugar
- 1 cup water
- 2 tablespoons coconut oil (from making latik)
For the Latik
- 2 cups coconut cream
- Make sure the you wash and drain the glutinous rice.
- With coconut oil, grease the bottom and sides of the casserole and set aside.
- In another wide pan over medium heat, mix water, coconut milk and rice and bring to a simmer. Stir occasionally until the rice becomes tender. However, if you see that the rice is drying before it is cooked, you can add more water in ½ increments.
- When the rice mixture starts to thicken, add the sugar and give it a good stir until fully dissolved.
- Continue cooking and stirring regularly until the mixture becomes very thick and sticky. Remember that the Biko is ready only when it’s difficult to stir and it pulls away from the pan.
- When it’s fully cooked, pour in greased casserole and pat down to flatten and remove air pockets. Let it cool and set aside.
For the Latik:
- Add the coconut cream in a skillet over medium heat and bring to a boil.
- Continue cooking while stirring it occasionally until the liquid starts to thicken. Lower the heat and let it simmer.
- When the oil starts to separate and solids are forming, continue to mix. You also need to scrape the bottom and sides of the pan to avoid from burning. Continue until the curds turn golden brown and drain the latik from the oil.
- When the Biko is cool, lightly brush the top with coconut oil and garnish with the latik. Cut it into portions and serve.
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