Biko or Sweet Sticky Rice

• 7 cups of glutinous rice
• 6 cups of water
• Ginger
• Pandan leaves, if available
• Salt
• 3 packs of 400 ml COCO MAMA Unang Piga Fresh Gata
• 1 and 1/2 cups of brown sugar

(Tip: Taste and adjust the proportions as you go, depending on your preferred level of sweetness)

Latik or Coconut Cream Curd

• 2 packs 400 ml of Coco Mama Coconut Cream

Procedure

Biko or Sweet Sticky Rice

1. Cook the glutinous rice like you do ordinary rice, but with a 7:6 ratio instead. That means 7 cups of sticky rice to 6 cups of water. Add a pinch of salt and some pandan leaves. Set aside.
2. In a big pan, cook your coconut cream and brown sugar. Add more sugar if needed. Let it simmer until it thickens.
3. Add the cooked glutinous rice to the coconut cream and sugar mixture. Mix until the rice absorbs the sauce.  At this point, the rice should be sticky but not wet. Set aside.

Latik or Coconut Cream Curd

1. In a saucepan over medium to low heat, pour two packs of Coco Mama Coconut Cream. Let it cook until it boils.
2. Stir once, then leave it to simmer for about 15 – 20 minutes or until you see the oil separating from the cream.
3. Wait until the white cream disappears. Initially, pale curds will form.
4. Let it cook further until the curds turn brown as you roast it.
5. Use a strainer to separate the oil from the curds.
6. Set the oil aside for frying.
7. If you like your latik more toasted, you can return the curds to the pan.

Putting Everything Together

1. Grease the bottom of your deep dish with the coconut oil from the latik.
2. Transfer the biko and flatten it until even.
3. Garnish with the latik and serve. Enjoy!

Which Filipino dessert do you want to learn how to make?