'- 1 cup coconut cream- 4 cups glutinous rice- 3 cups water- 3 cans (13.5 ounces each) coconut milk- 1 cup ube halaya- 3/4 cup sugar- 1/2 teaspoon salt- 4 drops ube extract
- In a pan over medium heat, add the coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. - Lower heat and simmer. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.- Continue to cook and stir until curds turn golden brown. Using a fine-mesh sieve or colander, drain latik. Reserve oil.- Grease bottom and sides of a 9 x 13 x 1 baking pan with coconut oil. Set aside.- Wash the glutinous rice a few times until water runs almost clear. Drain well.- In a rice cooker, combine rice and water and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains.- In a wide non-stick skillet, combine coconut milk, ube halaya, sugar, and salt. Stir until well-blended.- Over medium heat, bring to a boil. Lower heat and continue to cook until slightly reduced and thickened.- Add ube extract and stir to distribute.- Add rice, gently stirring to evenly distribute.- Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan. - Spoon the biko into the prepared baking dish and pat down with a lightly greased spatula to even out.- Lightly brush the top with coconut oil, cut into portions, and top with latik.