A sticky, sweet, beloved dessert by literally all Filipinos. It also finds recognition in Polish taste buds, the best example of which is my husband. The combined coconut milk and brown sugar create a delicious dish that will be used during holidays, birthdays, fiestas or even for a simple afternoon tea sweetness 🙂

Ingredients:

2 cups glutinous rice, washed and drained
2 cans coconut milk
2 cups water
¾ cup dark brown sugar
1 teaspoon vanilla extract

Procedure:

In a large pot, place the sticky rice and water. Cook, cover and bring to a boil over a medium heat. Once it starts to boil, lower the heat low and let it simmer, stirring constantly to keep rice from burning. When it’s cooked, remove from the fire and set aside. In a deep pan add 1 can of coconut milk and ¾ cup brown sugar and vanilla extract and stir until sugar is dissolved and fully incorporated. Add the cooked sticky rice and continue to cook, stirring regularly, until the mixture is very thick and sticky. Biko is ready when it is already very difficult to stir and it pulls away from the pan. Pour the rice in a serving glass tray and spread out evenly. To make the Latik toppings. Boil the 1 can coconut milk until it starts to curdle. Use low medium heat. White curds will start to form as it boils and the oil will start to separate. Continue cooking until the curd turns brown. That’s the latik. Separate the latik from the oil by straining. Sprinkle the biko with latik. Serve 🙂

Enjoy!