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In a sauce pan or a shallow pan, pour out the coconut cream. Bring the pan to a boil and continue boiling until it starts separating. Watch the boiling cream carefully as it forms brown bits in separated oil.
Turn off the heat and pour into a deep bowl through a sieve. The sieve will catch the latik. Place the latik in a separate bowl and set aside.
Make Rice
Wash the rice 5 times. Then add the measured water to the white rice in a pot. Set the pot to high heat, and bring it to a boil. When it starts to boil, change the heat setting to low and cover the pot to let it continue cooking.
The rice is cooked when all the liquid in the pot has evaporated.
Make Sauce
In another pot, pour out coconut milk and add brown sugar then whisk. Set the pot on medium heat and bring the mixture to a boil. Continue boiling until thickened and turned a dark brown color.
Add the salt and mix until dissolved. Remove about ½ cup to reserve for the topping.
Cooking Biko
Preheat the oven to 150°C (300°F) and prep a baking dish by brushing it with the coconut oil filtered from the latik.
Set the pot of caramel sauce on low heat. Add the cooked rice to the pot of caramel sauce. Then fold the rice into the sauce carefully until well integrated.
Continue folding until the rice comes together. Remove from the heat and pour onto the prepared baking dish.
Take the bowl of caramel sauce you set aside and spread it onto the sticky rice.
Bake in the oven for 15-20 minutes. Allow it to cool after baking.
Slice the biko into even squares and add some latik on top before serving.