Cook the Glutinous Rice:

1. Rinse and Cook:
   • Rinse the glutinous rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook until done. Set aside.

Make the Coconut Syrup:
2. Simmer the Syrup:

• In a large saucepan or skillet, combine the coconut milk, brown sugar, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly (about 8–10 minutes).

Combine Rice and Syrup:
3. Mix Together:

• Add the cooked glutinous rice to the coconut syrup. Stir well to coat the rice evenly with the syrup. Continue cooking on low heat, stirring frequently, until the mixture becomes thick and sticky (about 10–15 minutes).

Prepare the Latik Topping (Optional):
4. Cook the Coconut Cream:

• In a small pan, simmer the coconut cream over low heat until it reduces and separates into golden brown coconut curds (latik). Drain the curds and set aside.

Assemble the Biko:
5. Layer the Biko:

• Transfer the sticky rice mixture into a greased 9×9-inch square pan or similar dish. Smooth the top with a spatula.

6. Add Topping:
   • If desired, spread a thin layer of latik and sprinkle brown sugar over the top for added flavor.

Serve:
7. Cool and Serve:

• Allow the biko to cool to room temperature before slicing into squares. Serve and enjoy!