Biko with Latik (Sticky Rice Cake with Coconut Caramel)

In a large bowl, rinse the glutinous rice until the water runs clear, then cover with fresh water (about 2 cups) and let soften for at least 30 minutes. This helps the grains cook into a perfect sticky bite.

In a heavy-bottomed saucepan over medium-low heat, gently simmer the coconut cream (or extra-thick coconut milk) for 30 to 35 minutes, stirring now and then. As it Cooks, the cream will release oil and turn into golden-brown flakes. You’re looking for a nutty aroma and a deep amber color. When the coconut solids are crisp and browned, strain them with a fine sieve, reserving the coconut oil separately, and set the latik aside.

Drain the soaked rice and transfer to a rice cooker or a heavy pot. Stir in the coconut milk and 1/4 cup water. Cook until the rice is tender and most of the liquid is absorbed, about 20 to 30 minutes (a rice cooker simplifies this).

In the meantime, in a heavy saucepan over medium heat, cook the brown sugar, salt, and 1/4 cup of the reserved coconut oil from the latik step, stirring constantly until the sugar melts to form a syrupy, slick caramel-like texture.

Fold the hot rice into the caramel mixture, turning gently to coat every grain. The mixture will become thicker and very aromatic; adjust by adding a little warm water if it seems too stiff.

Transfer the sweet sticky rice into a lightly greased 8×8-inch pan and press flat with a spatula. Scatter the prepared latik over the top, pressing lightly into the surface. Let cool completely before slicing. If you’re after extra gloss, brush the surface with a bit of reserved coconut oil before serving.