6 cups Glutinous Rice (Royal Umbrella)
3 cans coconut milk
5 cups of water
3 cups brown sugar
1 pinch of salt
Combine the sticky rice and water in a rice cooker and cook until the rice is ready (I use lesser amount of water so, rice will not be wet).
While rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
Once rice is cooked, add into the coconut milk-sugar mixture and mix well. Continue cooking until all the liquid evaporates.
Transfer cooked biko and place it in a serving plate.
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