Biko with Latik

Method9 steps

1. 1

   Step 1: Bring only the separate 2 cups coconut milk for latik to a boil in a saucepan. Reduce to medium heat and keep cooking while stirring until it thickens. Once oil separates, lower the heat and stir constantly until the coconut curds are golden brown. Strain the curds from the oil, keeping them in separate containers: all the drained curds will top the cake, and some of the recovered coconut oil will brush the tray liner.

   Uses 2 cups coconut milk, for latik

2. 2

   Step 2: Wash the listed 2 cups glutinous rice with the separate rinsing water, then drain the washing water away. Keep the entire washed rice allowance for the rice cooker.

   Uses 2 cups glutinous rice, washed and drained before cooking · Water, as needed to rinse the rice

3. 3

   Step 3: Put the entire washed and drained rice allowance into a rice cooker with all 1½ cups measured cooking water. Set the cooker to its cook mode and wait until its cycle completes and the glutinous rice is cooked. Keep all this cooked rice for the cake.

   Uses All washed and drained glutinous rice from the listed two-cup supply · 1½ cups water, for cooking the rice

4. 4

   Step 4: In a separate cooking pot, bring all 4 cups coconut milk for the biko to a boil. Maintain a controlled boil for 7 minutes, stirring to prevent scorching or boiling over. This is the four-cup cake supply, separate from the coconut milk already used for latik.

   Boil coconut milk for the cake · 7 minUses 4 cups coconut milk, for the rice cake

5. 5

   Step 5: Add all 2 cups brown sugar and ½ tsp salt to the same boiled coconut milk. Stir until the sugar and salt are mixed through.

   Uses Boiled four-cup coconut-milk cake base · 2 cups brown sugar · ½ tsp salt

6. 6

   Step 6: Add all the cooked glutinous rice from the rice cooker to the sweetened coconut-milk base. Cook while stirring until the rice absorbs the coconut-milk mixture and the biko is thick, sticky and paste-like, with no loose pool of milk remaining. Keep stirring along the bottom so the dense mixture does not scorch.

   Uses Entire cooked glutinous-rice batch · Sweetened coconut-milk cake base with salt

7. 7

   Step 7: Line a serving or baking tray with banana leaves. Brush the leaves lightly with some of the actual coconut oil recovered when making the latik. Use only what coats the liner; the author gives no measured brush dose or requirement to use all recovered oil. The tray is for setting and serving this cake, with no oven-baking stage.

   Uses Banana leaves, enough to line the serving tray · Recovered coconut oil for brushing the banana leaves

8. 8

   Step 8: Transfer the thick, sticky biko to the lined tray and spread it evenly. Scatter all the drained golden latik curds over the top. Let the cake cool for at least 15 minutes before cutting or serving; keep any unused recovered oil separate rather than pouring it over the cake.

   Cool biko before serving · 15 minUses Completed thick sticky biko · Banana-leaf-lined tray brushed with recovered coconut oil · All drained golden latik curds

9. 9

   Step 9: Cut or portion the finished biko for 6 people and serve with its latik topping. Refrigerate leftovers promptly after the serving period.

   Uses Cooled biko with its golden latik topping