First off, ask your coconut vendor to squeeze 2 cups of kakang gata (coconut milk) and another 2 cups for the 2nd

extraction. If your vendor doesn’t do this, go find another one who does, seriously…nah I’m kidding; just do the extraction yourself, it’s quite easy really:

Extracting coconut milk: Combine 2 cups of lukewarm water and the grated coconut in a large bowl; with clean hands, mash the coconut with water until the water turns milky, strain using a very fine sieve, into a clean bowl and squeeze the excess milk out of the remaining pulp in the strainer, you now have a kakang gata (coconut cream) set this aside. Repeat this process for the 2nd extraction using the same amount of warm water, but strain the coconut milk into another bowl. You will notice that the milk this time is not as white, that’s okay.

Grease a glass baking dish (13×9″) or line baking pan (13×9″) with aluminun foil and grease with coconut oil or butter.

Make the biko: Put the malagkit (glutinous rice) in a heavy saucepan; wash and add the 2 cups of coconut milk (2nd extract) and 1 cup of water, if using canned coconut milk, dilute 1/2 -2 cups with enough water to make 3 cups. Cook in medium high heat till boiling, lower the heat to medium; halfway through cooking ( when 3/4 of the water is absorbed), add the brown sugar and mix thoroughly until combined, set the heat to low to prevent the bottom from crusting and let it cook until all the liquid is gone. Pour into the prepared pan.

For the topping: On a smaller heavy saucepan, preferably non-stick, combine 2 cups of the coconut cream ( the first extract) and 1 can (big) of condensed milk. slowly bring to a boil on low heat while stirring until very thick. Pour this over the biko, spreading evenly. Bake in the oven for 20-25 minutes or until the topping turns brown. Cool well before serving with your favorite cup of coffee or tea. Yumm!!