Soak the rice: Add the glutinous rice to a bowl and cover with water by at least an inch. Cover and let sit at room temperature for six hours or overnight.

Make the latik (coconut sprinkles) topping: Add the coconut cream to a small saucepan over medium-high heat. The white creamy liquid will start boiling and transform into solid, golden-colored sprinkles in coconut oil in about 12 to 15 minutes. Don’t walk away, or there’s a good chance the latik will burn. Stir it constantly. Once the coconut cream has turned to solid latik (coconut sprinkles) and is golden brown, remove the saucepan from the heat. Separate the oil that has been rendered from the solid coconut, scooping out the sprinkles and setting them aside. Do not discard the oil.

Preheat the oven to 375°F. Use the reserved coconut oil to brush the bottom and sides of an 8x8-inch or 9x9-inch baking pan. Set aside.

Cook the rice: Drain the liquid from the soaked rice. Discard the liquid. In a large skillet, combine the rice, coconut milk, sugar, and salt, and mix well. Over medium heat, stir the rice mixture until the grains are soft and have thickened in size by about double, about 15 minutes. If the rice begins to boil aggressively, lower the heat to a simmer so that it doesn't burn. Keep stirring. The finished mixture will be thick and resemble porridge.

Bake: Transfer the rice mixture to the greased baking pan. Using the back of a spoon or silicone spatula, smooth the mixture so it is level. Bake until the rice is a solid cake, about 30 minutes. Remove from the oven and let it cool to room temperature.

Serve: Slice the biko into 2x2-inch squares. Top each slice with half a teaspoon of the latik. Store leftovers without the topping in an airtight container in the fridge for up to 4 days. Store the latik separately. When ready to serve, top each piece with the sprinkles, then microwave each piece for about 25 seconds. Love the recipe? Leave us stars and a comment below!