Rinse the glutinous rice thoroughly using clean water until the water becomes mostly clear.

Transfer the rinsed rice into a rice cooker and add 1½ cups of water. Cook until the rice is done. Using less water ensures the rice will not become overly soft since it will cook again later.

While the rice is cooking, prepare the latik. Pour the coconut milk into a pan over high heat. Once it starts boiling, lower the heat to medium-low and stir continuously. Continue cooking until golden brown coconut curds form. Immediately remove the latik (including the oil) from the pan and set aside.

In another pan, combine the coconut cream, salt, and brown sugar. Cook over medium heat while stirring continuously until the sugar completely dissolves.

Add the cooked glutinous rice into the sweetened coconut cream mixture. Continue mixing until the rice absorbs most of the liquid and the mixture becomes thick enough that you can form it into a ball.

Transfer the cooked Biko onto a serving plate or tray. Flatten the surface evenly using a spatula.

Sprinkle the homemade golden latik generously on top.

Allow the Biko to cool slightly before slicing and serving.

Enjoy this delicious homemade Filipino rice cake with family and friends.