3 cups black/dark purple sweet rice, (washed and soaked overnight)
2 cups ordinary malagkit/glutinous rice, washed
6 cups water
2 (14 oz) cans coconut milk
Salt & Anise seed
6 cups coconut cream/kakang gata
3 cups brown sugar
1 tbsp vanilla extract
2 cups Macapuno, or 1 (16 oz.) jar (store bought) Macapuno
Latik, for toppings
Banana leaves, oiled
1 (14 oz) can coconut milk, for making Latik
For LATIK: (This can be done ahead of time, and/or while cooking the rice.)
Simmer coconut milk in a saucepan over low-medium heat. Continue to cook while stirring once in a while until coconut milk curds starts to form. Scrape the sides and bottom of the pan to keep from burning. It is done when the coconut curds turn golden brown and completely separates from oil.
Drain the latik, transfer to a bowl and set aside the coconut oil for greasing the banana leaves.
1. In a large pan, combine black rice with 6 cups of water, cover the pan and bring to boil for 15 minutes. (Black rice requires “longer cooking time” than a regular glutinous rice. So by cooking it 15 minutes ahead makes sure that it is fully cooked.
2. Add regular glutinous rice, 2 cans of coconut milk, salt and anise seed to the pan, put the lid back and cook for 1 hour over medium heat, or until both rice are cooked and the liquid has already evaporated.
3. Combine coconut cream, sugar, vanilla and Macapuno with its juice in a large deep pan. Simmer over low heat while stirring until the sugar dissolves and the liquid slightly thickens.
4. Stir in the cooked rice in the thickened coconut milk mixture. Stir continuously until well blended and to avoid the bottom from burning. Keep simmering and stirring for about 20 minutes, or until the mixture is very sticky and almost difficult to stir. Remove from heat and transfer to a banana leaves-lined serving pan, plate, or bilao. Press down the biko to flatten the surface using a spatula.
5. Slice the biko into serving pieces, top with Latik and serve.