View source for Biko (Rice Cake with Caramel Toppings)

Ingredients:

* 2 cups malagkit (sticky rice)
* 3/4 c. sugar
* 3 1/2 c. diluted coconut milk
* 1/8 lb. butter
* 1 egg, beaten

Biko Toppings:

* 1 can (15 oz.) condensed milk
* 3/4 cups rich coconut milk
* 2 to 3 tbsp. flour for quick thickening

===How To Make Biko:===
#Grate the coconut meat then squeeze out milk from 2 coconuts.
#Save 3/4 cup of the first milk squeezed out (1st extraction) for topping.
#Dilute the rest of the coconut milk to make 3 1/2 cups.
#You can use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest with water to make 3 1/2 cups.
#Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning for about 15 to 20 minutes.
#When the rice is done and almost dry, lower the heat.
#Add the sugar and butter. Mix well and set aside.When cool, add the egg.
#Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch).
#Bake in a preheated 300 degree oven for 20 minutes.
===How To Make The Topping (Latik)===
#Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes).
#Pour topping over rice mixture in dish. Increase oven heat to 350 degrees.
#Bake until top is brown (about 15 minutes).