Combine the sticky rice and water in a rice cooker, wash thoroughly then drain and add the water and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)

While the rice is cooking, combine 3 cans or 6 cups of the coconut milk with 3/4 cup cocoa powder, 2 cups brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.

Once the rice is cooked and the coconut milk-sugar cocoa mixture is thick enough, add the cooked rice in the coconut milk, cocoa and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).

Scoop the cooked biko and place it in a serving plate then flatten the surface. You can add the cooked coconut milk (latik recipe below) on top. Share and Enjoy!

For Latik: 1 can of coconut milk or two cups. Cook until it turns brown in low heat. Continue to cook until it becomes brown. Once it's cook, get a coffee filter and put it in a bowl and pour the cooked coconut milk to strain it and set aside.