Ingredients
Equipment
Instructions
Prepare the Latik Topping
- Pour 1 can of coconut milk into a saucepan over medium heat. Bring to a simmer.
- Continue to cook, stirring, as the milk separates into oil and solids. Cook until the solids turn a deep golden brown.
- Strain the brown solids (Latik) from the oil. Set both aside. Use the oil to grease your baking pan.
Cook the Biko
- In a pot or rice cooker, combine the rinsed glutinous rice and water. Cook until the rice is tender and the water is absorbed.
- In a large, heavy-bottomed pot, combine the remaining can of coconut milk, brown sugar, and salt. Cook over medium heat until the sugar dissolves.
- Add the cooked rice to the syrup. Stir constantly over medium-low heat for 20-30 minutes until the mixture is very thick and pulls away from the sides of the pot.
- Transfer the thickened rice mixture to the greased baking pan and spread evenly. Top generously with the prepared Latik.
- Allow the Biko to cool slightly before slicing and serving. This helps it set properly.
Notes
For the best flavor, use high-quality, full-fat coconut milk.
Stirring the Biko mixture constantly is the most important step to prevent it from burning.
Store leftover Biko in an airtight container in the refrigerator.
Stirring the Biko mixture constantly is the most important step to prevent it from burning.
Store leftover Biko in an airtight container in the refrigerator.
