Biko sa Nipa

Method

1. Cook the drained rice with 1 1/2 cups coconut milk, water, and salt until tender but the grains remain distinct.
2. In a wide pan, simmer the remaining coconut milk, first measure of brown sugar, and nipa sap or measured wine until dissolved.
3. Add the cooked rice and fold over medium-low heat until it absorbs the syrup and becomes glossy.
4. Press into a banana-leaf-lined pan without compacting too firmly.
5. Simmer coconut cream with topping sugar until thick, then spread it over the rice.
6. Bake at 190°C (375°F) for 15–20 minutes, until bubbling and caramelized in patches.
7. Cool at least 30 minutes before slicing and topping with latik.