'- 1 cup coconut cream (kakang gata)- 3 cups coconut milk- 2 cups glutinous rice- 1 1/2 cups water- 1 cup dark brown sugar- 1/2 teaspoon salt


- In a pan over medium heat, add the coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. - Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.- Continue to cook and stir until curds turn golden brown. Using a fine-mesh sieve or colander, drain latik. Reserve oil.- Grease bottom and sides of a 5 x 8-inch baking dish with coconut oil. Set aside.- Wash glutinous rice a few times or until water runs almost clear. Drain well.- In a thick bottom pot, combine rice and water. Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains.- In a wide non-stick skillet over medium heat, combine coconut milk, brown sugar, and salt. Stir until blended and bring to a boil.- Lower heat and continue to cook until slightly reduced and thickened.- Add rice, gently stirring to evenly distribute. Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan. - Spoon biko into the prepared baking dish and pat down with a lightly greased spatula to even out.- Lightly brush top with coconut oil, cut into portions, and top with latik.

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