Soak the rice: Start by soaking 4 cups of glutinous rice in water overnight. This step is crucial for achieving that perfect sticky texture later on. Once soaked, drain and rinse the rice.

Combine liquids: In a large pot, mix together 5 cups of coconut milk and 1 ½ cups of water. Bring this delightful mixture to a gentle boil over medium heat.

Add rice: Carefully add the soaked rice to the boiling coconut mixture. Let it simmer for 6–8 minutes until the rice turns translucent and has absorbed most of the liquid.

Stir in sweetness: Add in 1 ½ cups of dark brown sugar and ½ teaspoon of salt. Cook for an additional 4–7 minutes, stirring constantly to prevent the mixture from burning as it thickens.

Prepare for baking: Grease a 9x13-inch baking dish and transfer the rice mixture into it, spreading it evenly to ensure uniform baking.

Make the topping: For that luscious latik glaze, combine ¾ cup of reserved coconut milk with 1 cup of brown sugar in a small saucepan. Bring this mixture to a boil and let it thicken slightly, about 5 minutes. Pour this over the rice mixture.

Bake: Place the baking dish in the oven and bake at 350°F for 60–65 minutes. You'll know it’s ready when the top turns a beautiful golden brown.

Cool and serve: Once cooled, cut the Biko into squares or diamonds and prepare to enjoy.