Combine the sticky rice and water in a rice cooker and cook until the rice is ready. We intentionally combined lesser water than the usual so that the rice will not be fully cooked.
While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in a low heat until the texture becomes thick. Stir instantly.
Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk 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.
Garnish with "latik", a cooked coconut milk residue, on top.
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