PROCEDURE:
Cook the Rice:
● Wash the glutinous rice thoroughly until the water runs clear.
● Combine the rice and 2 cups of coconut milk in a rice cooker. Cook until done. If you don’t have a rice cooker, you can cook it in a pot over the stove. Bring to a boil, then reduce the heat to low and simmer until the rice is cooked and the liquid is absorbed.

Prepare the Coconut Mixture:
● In a large non-stick skillet or wok, combine the remaining 2 cups of coconut milk, brown sugar, and salt.
*Cook over medium heat, stirring continuously until the sugar is dissolved and the mixture starts to thicken.

Combine the Rice and Coconut Mixture:
● Add the cooked glutinous rice to the coconut mixture. Stir continuously until the rice is evenly coated and the mixture becomes thick and sticky. This will take about 15-20 minutes.

Prepare the Topping (Latik):
● In a separate small pan, cook the coconut cream over medium heat, stirring frequently, until it reduces and the oil separates. Continue cooking until brown solids form. These solids are called latik. Set aside.

Assemble the Biko:
● Line a small round cake pan with banana leaves (optional) for an authentic touch and easier removal.
*Spread the sticky rice mixture evenly in the pan, pressing it down gently to pack it.

Add the Topping:
● Sprinkle the latik evenly over the top of the biko.
Serve:

● Let the biko cool completely before serving..