Dairy-Free Biko with Latik Crumble

Ingredients

• 2 cups Glutinous Rice
• 2 cans Coconut Milk
• 1 cup Brown Sugar
• 1/4 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 2 cups of glutinous rice into a fine-mesh sieve and rinse under cold running water until the water runs clear. Place the rinsed 2 cups of glutinous rice in a medium saucepan with enough water to cover it by about 5.08 cm. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 10 minutes.
2. 2While the rice is cooking, pour the 2 cans of coconut milk into a 25.4 cm non-stick skillet. Place the skillet over medium heat and bring the coconut milk to a gentle simmer. Continue to simmer, stirring frequently with a heatproof spatula, for 30-40 minutes, or until the liquid has significantly reduced and thick, golden-brown curds (latik) have formed at the bottom of the pan. Carefully scoop out the latik curds and set them aside in a small bowl, leaving any remaining liquid in the skillet.
3. 3Add the 1 cup of brown sugar and 1/4 tsp of salt to the remaining liquid in the skillet. Stir well to combine. Add the cooked 2 cups of glutinous rice to the skillet with the coconut milk mixture. Stir continuously over medium-low heat for 5-7 minutes, or until the mixture is thick and sticky, and the rice is well coated.
4. 4Grease a 22.86 × 22.86 cm baking pan. Pour the sticky rice mixture into the prepared baking pan and spread it out evenly using your heatproof spatula.
5. 5Sprinkle the reserved latik curds evenly over the top of the rice mixture in the baking pan.
6. 6Place the baking pan in a preheated oven set to 175°C. Bake for 30 minutes, or until the top is golden brown and slightly firm to the touch.

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