Biko with Latik and Pandan Infusion

Instructions

1. 1Measure the 2 cups of Sweet Rice into a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain the rice thoroughly.
2. 2In a large, heavy-bottomed pot, combine the 4 cups of Coconut Milk, the 3 knotted Pandan Leaves, the 1 cup of Brown Sugar, and the 1/2 tsp of Salt. Place the pot over medium heat and stir constantly until the brown sugar has completely dissolved, about 3-5 minutes. Do not let the mixture boil.
3. 3Add the rinsed and drained 2 cups of Sweet Rice to the pot with the coconut milk mixture. Stir well to combine. Reduce the heat to low, cover the pot, and cook for 45 to 60 minutes, stirring every 10 minutes to prevent sticking. The rice is cooked when it is tender and has absorbed most of the liquid.
4. 4While the biko is cooking, prepare the latik. In a separate medium saucepan, pour 2 cups of coconut milk. Place over medium heat and simmer, stirring frequently, for about 20-30 minutes. Continue to stir until the coconut milk reduces, the oil separates, and the solids turn a golden brown. Be careful not to burn them. Once golden brown, remove from heat.
5. 5Once the biko is cooked and the liquid is absorbed, remove and discard the 3 Pandan Leaves from the pot. Stir the biko well to ensure it is evenly cooked and sticky.
6. 6Grease a baking dish or tray. Transfer the cooked biko into the prepared dish. Use a spatula or the back of a spoon to press the biko down firmly and create an even, flat surface.
7. 7Carefully spoon the prepared latik over the top of the pressed biko, distributing it evenly.
8. 8Let the biko cool in the baking dish for at least 15 minutes before cutting it into squares. This allows it to set properly for easier slicing.

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