Filipino Biko

Instructions

1. Prepare the rice
   In a large pot, combine the glutinous rice, 2 cups of coconut milk, 1/2 cup of brown sugar, salt, and pandan leaves (if using). Bring to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes or until the liquid is absorbed and rice is cooked but still firm.
2. Cook the coconut caramel (latik)
   In a separate heavy-bottomed saucepan, combine the remaining 2 cups of coconut milk, 1 cup of coconut cream, and 1 1/2 cups of brown sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and continue cooking for about 15-20 minutes until the mixture thickens to a caramel-like consistency. Add vanilla extract if using.
3. Combine and bake
   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with vegetable oil. Transfer the cooked rice to the pan and flatten evenly. Pour about 3/4 of the coconut caramel (latik) over the rice and spread evenly. Reserve the remaining caramel for topping.
4. Finish baking
   Bake the rice cake in the preheated oven for 15-20 minutes, or until the top begins to set. Remove from oven and drizzle the remaining coconut caramel on top. If desired, you can broil for 1-2 minutes to caramelize the topping, but watch carefully to prevent burning.
5. Serve and garnish
   Allow the biko to cool completely before cutting into squares or diamond shapes. Sprinkle with toasted coconut flakes before serving. Biko can be served at room temperature and is traditionally eaten as a snack or dessert.