In a jug, mix 50 ml coconut milk and 360 ml water.
Pour diluted coconut milk into a pot on medium heat and bring to a simmer for 2 minutes.
Add glutinous rice to the pot and let it cook for 5 minutes.
In a separate pot on medium heat, simmer 150 ml coconut milk for 30 minutes until it is brown and crumbly. Drain on paper towel-lined plate and set aside.
In another separate pot, mix 150 ml coconut milk and brown sugar. Bring to a boil and mix until sugar melts.
Preheat oven to 140°C.
| Latik is formed by reducing coconut milk until it forms crispy coconut curds
In a 10 inch round cake pan, pour in glutinous rice and pour over brown sugar mixture over the glutinous rice.
Let it bake in the oven for 1 hour.
Once cooked, let it cool for 10 minutes before slicing into cubes.. Transfer biko into serving plate or dish and top it off with latik. Serve at room temperature.