To make Biko, soak rice overnight, add coconut milk and sugar to the rice, cook it on the stove, and then pour a mixture of brown sugar, coconut milk and coconut preserves over the rice, and bake the dish. There are several recipes for making the dish, including a traditional version that calls for banana leaves and fried coconut milk curds.
To make Biko, soak 4 cups glutinous white rice overnight in water. Grease a 9-inch by 13-inch baking pan, and preheat the oven to 350 degrees Fahrenheit. Cook the rice over medium heat with 1/2 can of coconut milk and 1 1/3 cups sugar added for 20 minutes. In a separate saucepan, boil 1 1/3 cups brown sugar, 1/2 can of coconut milk and 3 tablespoons of coconut preserves. Pour the mixture over the rice in the prepared baking pan, and bake for 25 minutes.
Alternatively, make a more traditional Filipino Biko with banana leaves and fried coconut milk curds, also known as latik.
Boil 2 cups of glutinous white rice in 2 cups of water, then lower the heat and simmer until the rice absorbs the water. In a separate pan over medium heat, boil 2 cups brown sugar in 2 cups of coconut milk until the mixture thickens. Add the rice, and mix until thick.
Over a burner or in the microwave, lightly heat enough banana leaves to cover the bottom of a pie plate. Place the leaves on the bottom of the plate, and brush them with coconut oil. Spread the rice evenly on the leaves.
To make latik, extract the coconut cream from 2 cups of shredded coconut meat. Simmer on medium-low heat until all the liquid evaporated. Set the heat to low, then scrape the curd from the bottom of the pan to keep it from sticking. Remove from the heat when the curds are golden brown.
To serve, cut the Biko into even slices, and top with latik.