Biko With Latik Recipe

Cooking Directions

• STEP 1.In a large pot, combine glutinous rice, coconut milk, and brown sugar. Stir well to dissolve the sugar.
• STEP 2.Cook the mixture over medium heat, stirring constantly, until the rice is fully cooked and the mixture thickens.
• STEP 3.Transfer the cooked biko to a greased baking dish and flatten the surface with a spatula.
• STEP 4.In a separate pan, heat coconut cream over low heat until it separates into oil and solids. Stir occasionally to prevent burning.
• STEP 5.Continue cooking until the solids turn golden brown and crispy. Remove from heat and let it cool.
• STEP 6.Spread the latik evenly over the biko and let it cool completely before serving.
• STEP 7.Cut into squares or rectangles and serve warm. Store any leftovers in an airtight container in the refrigerator.

Cooking Tips

• Make sure to stir the biko mixture constantly to prevent it from sticking to the bottom of the pot.
• You can adjust the sweetness of the biko by adding more or less brown sugar according to your preference.
• For a richer flavor, you can add a pinch of salt to the biko mixture.
• To make the latik, use coconut cream instead of coconut milk for a thicker consistency.
• If you don't have a baking dish, you can use a greased cake pan or any heatproof container.

Storage and Serving

• Biko with latik is best served warm, but it can also be enjoyed at room temperature.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can microwave individual portions or steam the biko until warm.
• Serve the biko as a dessert or snack, and enjoy it with a cup of hot tea or coffee.