Easy Filipino Biko Recipe with Toasted Coconut | Sweet Sticky Rice Cake

Wash the sweet rice in a medium saucepan and add 13.5 ounces (1 can) of the coconut milk, half of the coconut cream, ¾ cup of the dark brown sugar, vanilla, and salt to taste. Stir to combine.
Stir the rice mixture constantly and bring to a boil. Once boiled, reduce heat to low and cover for 10 minutes until liquid is mostly gone. Remove from heat and keep the rice covered for another 15 minutes. Preheat the oven to 350°F.
In another medium saucepan, add the remaining 13.5 ounces of coconut milk (1 can), other half of the coconut cream, 1 cup of the dark brown sugar, and salt to taste over medium-high heat. Stir constantly until a glossy syrup is formed. Tip: It will look as if there is too much liquid at first, but keep stirring over medium-high heat until it forms a glossy syrup that coats the back of a spoon.
Spray an 8x8 baking dish with nonstick spray and line with parchment paper. Add the rice and pat tightly to form a single layer. Spread the brown sugar syrup on top of the rice evenly.
Bake the biko for 25 minutes. After baking, add the shredded coconut evenly on top of the syrup. Bake for another 5 minutes until the shredded coconut becomes lightly toasted.
Let the biko cool in the baking dish for 10 minutes before transferring to a wire rack to completely cool. Cut the biko into 9 bars and serve warm. Enjoy!

Sweet rice, sometimes referred to as glutinous rice, can be found in the local Asian market. There are many different brands, and further instructions to preparing the rice can be found on the back of the package (make sure to use the coconut cream and coconut milk as the liquids).
When preparing the brown sugar syrup, it will look as if there may be too much liquid, but it will start to form a syrup. Once the syrup is formed, it will be reduced to 1/4 of what was in in the pan. You'll know it's ready when it coats (and sticks) to the back of the spoon and has a glossy, runny honey consistency. It took me between 20-25 minutes to reach this consistency.
When the biko bakes in the oven, you may notice some bubbles in the syrup. If this happens, this will be removed when you add the shredded coconut on top. The syrup will further set as it cools.
Filipino biko is best served warm. You can microwave or put in the toaster oven before serving. It will keep for one day at room temperature and then should be refrigerated.
See Sam’s Pro Tips for this Filipino Biko Recipe for further details.