Biko

Recipe View 8 hrs Soak the Rice: In a large bowl, combine the glutinous rice and cold water. Ensure the rice is fully submerged. Let it soak overnight, or for at least 8 hours. (Soaking time: 8 hours)

Recipe View 5 mins Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly. This will prevent the Biko from sticking. (Preparation time: 5 minutes)

Recipe View 20 mins Cook the Rice: Drain the soaked rice well. In a large saucepan, combine the drained rice, soaking water, half of the coconut milk (about 7 ounces), and granulated sugar. Cook over medium heat, stirring constantly to prevent sticking, until the rice is tender and the mixture has thickened. This should take approximately 20 minutes. (Cooking time: 20 minutes)

Recipe View 2 mins Transfer to Pan: Pour the cooked rice mixture evenly into the prepared baking pan, spreading it out to create a uniform layer. (Preparation time: 2 minutes)

Recipe View 8 mins Prepare the Topping: In a separate small saucepan, combine the brown sugar, remaining coconut milk (about 7 ounces), and coconut preserves (if using). Bring the mixture to a gentle boil over medium heat, stirring constantly until the sugar is fully dissolved and the topping has slightly thickened. (Cooking time: 8 minutes)

Recipe View 2 mins Add the Topping: Carefully pour the coconut caramel topping evenly over the rice mixture in the baking pan, ensuring it covers the entire surface. (Preparation time: 2 minutes)

Recipe View 25 mins Bake: Place the pan in the preheated oven and bake until the topping is thick, glossy, and slightly caramelized, about 25 minutes. Keep a close eye on it to prevent burning. (Baking time: 25 minutes)

Recipe View 0 mins Cool and Serve: Remove the Biko from the oven and let it cool completely in the pan before cutting it into squares. This allows the Biko to set properly. Serve at room temperature and enjoy!