Biko

Instructions

1. Prepare the rice
   In a large pot, combine the glutinous rice, 1 can of coconut milk, 3 cups of water, and 1/2 teaspoon salt. Bring to a boil, then lower the heat to simmer. Cook for about 15-20 minutes until the rice is partially cooked but still firm. The mixture should still be slightly wet.
2. Make the coconut caramel
   While the rice is cooking, prepare the coconut caramel sauce. In a separate large, heavy-bottomed pot, combine 1 1/2 cups brown sugar, the remaining can of coconut milk, coconut cream, and pandan leaves (if using). Cook over medium heat, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 10-15 minutes.
3. Combine and bake
   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter. Add the partially cooked rice to the coconut caramel mixture and stir well to combine. Add the vanilla extract and mix thoroughly. The mixture should be thick but still pourable. Transfer the mixture to the prepared baking pan, spreading it evenly.
4. Make the topping
   In a small saucepan, combine the remaining 1/2 cup brown sugar with 1/4 cup of water. Bring to a boil and cook until slightly thickened, about 5 minutes. Pour this glaze evenly over the rice mixture.
5. Bake until set
   Bake in the preheated oven for 45-50 minutes or until the top is golden brown and caramelized. The biko should be set but still slightly sticky to the touch. If the top is browning too quickly, cover with aluminum foil.
6. Cool and serve
   Remove from the oven and let cool completely in the pan for at least 1 hour. The biko will firm up as it cools. Cut into diamond or square shapes, garnish with toasted coconut flakes if desired, and serve at room temperature.