Biko

Ingredients

• 2 cups glutinous (sweet) rice
• 2 1/4 cups water
• 2 cups coconut milk, divided
• 1 cup dark brown sugar
• 2 pandan leaves, tied in a knot (optional)
• 1/4 teaspoon salt
• 1 cup thick coconut cream, for the latik

Before you cook

• Rinse the glutinous rice in a sieve until the water runs clear.
• Soak the rinsed rice in water for 30 minutes, then drain.

Steps

1. Combine the drained rice, the 2 1/4 cups water, 1 cup of the coconut milk, the pandan leaves and the salt in a heavy pot.
2. Bring the pot to a boil over medium heat, stirring once.
3. Lower the heat, cover, and simmer for 15 minutes until the rice has absorbed the liquid.
4. Remove the pandan leaves and discard them.
5. Pour the remaining 1 cup coconut milk and the brown sugar into a separate saucepan.
6. Warm the coconut milk and sugar over medium heat, stirring until the sugar dissolves into a syrup, about 5 minutes.
7. Fold the syrup into the cooked rice a little at a time, stirring until fully absorbed and glossy, about 10 minutes.
8. Press the sticky rice into a greased baking dish and smooth the top with a spatula.
9. Pour the coconut cream into a dry pan and simmer over low heat, stirring occasionally, until it separates into golden curds and oil, about 15 minutes.
10. Strain the curds from the oil and scatter them over the pressed rice.
11. Cool the biko to room temperature before slicing into squares.