Biko with Macapuno (Filipino Sticky Rice Cake with Coconut Jam)

Rinse the glutinous rice thoroughly until the water runs clear. Soak in water for at least 1 hour or overnight. Drain well. Arrange the rice in a steamer lined with cheesecloth or a banana leaf, and steam over boiling water for 20–30 minutes, until the rice is just cooked and slightly sticky.

In a large, heavy-bottomed pot or wok, combine 2 cups of coconut milk, the brown sugar, and salt. Cook over low heat, stirring constantly, until the sugar has dissolved and the mixture is slightly thickened, about 5–7 minutes. The color should turn a rich caramel hue.

Add the steamed rice to the coconut mixture. Pour in the remaining 1 ½ cups of coconut milk. Mix well, making sure every grain is coated. Continue cooking over low–medium heat, stirring frequently. This is tiring but essential—the mixture will become very thick and sticky. Cook for 15–20 minutes, until most of the liquid is absorbed and the rice is fully tender. Be careful not to let the bottom burn.

Transfer the biko mixture to a buttered or lined dish (about 9x13 inches or a round pan). Press it down evenly with a spatula. Set aside.

In a small pan, combine the drained macapuno strips with 2 tablespoons of the macapuno syrup (plus more if needed to replace evaporated water). Cook over low heat for 3–5 minutes, stirring occasionally, to slightly thicken the syrup and infuse the coconut flavor.

Spread the macapuno mixture evenly over the surface of the biko. Use a fork to gently swirl it into the top layer if desired.

Set your oven to broil with the rack about 6 inches from the heat. Broil the biko for 2–3 minutes, just until the topping is slightly blistered or deeply golden. Watch carefully to avoid burning. Alternatively, to get a classic toasted caramel crust, leave the biko on the stovetop over low heat for a few extra minutes until the bottom is slightly crunchy.

Allow the biko to cool completely in the pan, then slice into squares or diamonds. Serve warm or at room temperature, perhaps on banana leaves for an extra festive touch.