Biko (Filipino Sticky Rice Cake)

In a cold pan, pour in the coconut milk.

Turn the heat to high and bring the mixture to a boil. Once boiling, lower the heat to medium low and continue cooking to evaporate the liquid. Be sure to stir frequently to avoid the bottom from burning.

After a while, the coconut milk will begin to thicken, which will eventually separate into the solids and the coconut oil. Continue stirring and cooking until the coconut solids are golden brown in color.

Using a sieve, strain the coconut solids from the oil. Reserve the coconut oil for plating and let the Latik cool until crisp. Set aside.

In a medium-sized pot, combine together the rice, water, coconut milk, dark brown sugar, and salt. Mix to combine.

Bring to a boil, then lower the heat to a medium low to simmer. Place a lid on, opening the lid frequently to gently fold the rice over to prevent the bottom from scorching (I usually fold every 5 minutes). Do not mix too vigorously or the Biko will come out mushy.

Continue to fold and simmer the rice over 50-60 minutes until the rice has softened2 and all the liquid has been absorbed.

In a hollow plate or pan, line with banana leaf3 and lightly brush coconut oil onto the surface to prevent sticking. Transfer the hot Biko onto the plate and evenly spread the rice around to ensure a flat surface. Let cool.

Combine together the coconut milk, dark brown sugar, and salt in a saucepan.

Bring the mixture to a boil, and let it reduce until the liquid has thickened slightly, about 5-7 minutes.

Pour the syrup Latik over the Biko, spreading evenly on its surface.

Section the Biko evenly into squares. In each square, sprinkle a generous amount of crunchy Latik.

Serve warm or at room temperature. Enjoy!