I was curious at how to make it and when I finally did, I realized it was pretty easy!
My one mistake on my first try was not soaking the rice in water. I just washed it and started cooking. It resulted in an unevenly cooked biko. (there were some rice granules that were not fully cooked) ~ apologies to my taste testers!
So for this you'll need:
coconut milk from two coconuts (first press) or
2 cans of coconut cream ( note: we need 3/4 cup of cream for the topping. reserve 3/4 cup and then dilute the rest with water to make 3 1/2 cups)
2 cups malagkit rice (sticky rice variety)
3 1/2 cup diluted coconut cream
3/4 cup sugar
50 grams of butter ( about 1/4 of 1 225gram butter stick)
1 225 gram can condensed milk
3/4 cup coconut cream
2 tbsp flour or cornstarch
wash rice. soak the malagkit rice in water for 30 mins. drain.
pour the 3 1/2 cup coconut cream, rice and sugar into a pan and heat. Keep mixing till it becomes almost dry. About 10-15 minutes. (at this point, you'll see the coconut cream releasing oils in the bottom of the pan)- lower heat and mix in beaten egg and butter.
spread into a prepared baking dish. (a brownie pan works best). preheat oven to 350C or 175F
combine topping ingredients in a saucepan in low heat and mix until thickened. Pour over biko in pan. Bake in the oven until browned about 15 minutes.
let cool and cut into squares.
To those who do not like very sweet desserts, the topping is pretty decadent. The only effort you need to make is to keep stirring the pot when cooking the rice. (it might stick to the bottom of the pan if you don't stir). After awhile, the aroma of the coconut just wafts through the kitchen like nothing else. YUMMO!!!!
if you don't want a caramel topping, and want to be adventurous, you can try making LATIK
to top your biko.
Maybe on my next try, I might do a pandan biko!