1-Start by soaking the glutinous rice in: Start by soaking the glutinous rice in water overnight. This ensures a perfectly sticky texture for your Biko. After your rice has finished soaking, drain and rinse.
2-Set aside 3/4 cup of the coconut: Set aside 3/4 cup of the coconut milk. Add the remaining coconut milk and water to a large pot. Bring the liquid to a gentle boil, then add soaked rice. Reduce to medium heat, and let it simmer until the rice is cooked and has absorbed most of the liquid. This should take 6-8 minutes.
3-Once the rice is cooked, it’s time: Once the rice is cooked, it’s time to add the sweetness! Reduce heat to medium-low, then stir in 1 1/2 cups of your brown sugar and salt until fully dissolved, infusing the rice with that irresistible caramel flavor. Cook for another 4-7 minutes, stirring constantly. Taste test to ensure the rice is cooked through. The rice mixture will be very thick and sticky.
4-Preheat oven to 350 degrees F and: Preheat oven to 350 degrees F and transfer the sweetened cooked rice mixture to a greased 9×13″ baking dish or pan, spreading it out evenly.
5-To a small sauce pot, combine the: To a small sauce pot, combine the 3/4 cup coconut milk that was set aside with the remaining 1 cup brown sugar. Bring to a boil until mixture thickens slightly and sugar is fully dissolved. Remove from heat and allow to cool for 5 minutes. Pour over the rice mixture, then pop it in the oven and let it bake until the top is golden brown and slightly crispy. This will take about 60-65 minutes.
6-Once cooled, cut your Biko into squares: Once cooled, cut your Biko into squares or diamonds and serve it up to eager family and friends. Trust me, they won’t be able to resist!