Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 2 cups washed and drained glutinous rice, 1 cup canned coconut milk diluted in 1 cup water, and 2 pcs pandan leaves into a pot. Cover and cook until the liquid is fully absorbed and the rice is soft.
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Make sure to stir occasionally so the rice does not stick to the bottom of the pot.
In a separate pan, add 2 cups canned coconut milk and 1 cup brown sugar. Stir until the sugar dissolves completely, then continue cooking until the mixture boils and thickens into caramel sauce.
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Stir continuously while boiling, otherwise the coconut milk will curdle unevenly or burn at the bottom.
Hot caramel sauce can cause severe burns; handle carefully with a ladle.
Take 1/2 cup of caramel sauce from the pan and set it aside in a small bowl for the topping later.
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Scoop carefully to avoid splashing hot caramel sauce.
Add the cooked glutinous rice into the remaining caramel sauce in the pan. Mix and stir thoroughly until the rice is evenly coated and the mixture becomes thick and sticky.
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Stir constantly and vigorously, otherwise the sticky rice will clump together or burn at the bottom of the pan.
Brush an 8"x8" baking pan evenly with oil to prevent the biko from sticking.
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Brush every corner and edge of the pan thoroughly, otherwise the sticky rice will stick and tear when slicing.
Transfer the cooked sticky rice mixture into the greased baking pan. Press and flatten the surface firmly and evenly into the corners until the top is smooth.
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Pack the rice tightly without air pockets, otherwise the biko will break apart when cut into pieces.
Pour the reserved 1/2 cup of caramel sauce over the flattened sticky rice. Spread it evenly using a spatula until a smooth, glossy layer covers the top.
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Spread the caramel completely to all edges, otherwise some parts of the rice will dry out during baking.
Use oven mitts when removing the hot baking pan from the oven to prevent severe burns.
Bake at 350°F (180°C) for 20-30 minutes until the top caramel layer is set and bubbly.
local_fire_department350°F / 180°C ovenWatch out
Keep an eye on the oven near the end of the time so the caramel topping does not burn.
Be careful when using a sharp knife to slice the biko to avoid cutting your fingers.
Slice the baked biko into clean square pieces using a knife, then serve onto a plate or banana leaf.
Watch out
Let the biko cool down slightly before slicing, otherwise the warm sticky rice will stick to the knife and break apart.
