Kabog Millet Biko

Method

1. Simmer the kabog millet in 1 cup water for 10–12 minutes to give the small grains a head start.
2. Add the drained glutinous rice, 1 cup coconut milk, and the remaining water. Cook over low heat until both grains are tender, adding hot water in small amounts if needed.
3. In another wide pan, cook coconut cream until golden latik forms. Strain and reserve the curds and coconut oil.
4. Dissolve muscovado, brown sugar, salt, and the remaining coconut milk in the latik pan.
5. Fold in the cooked millet-rice mixture and pandan over medium-low heat until the syrup is absorbed and the grains look glossy.
6. Continue until the mixture pulls from the pan and holds a compact mound.
7. Press into a banana-leaf-lined tray, brush with reserved coconut oil, and top with latik.
8. Cool completely before cutting so the millet-and-rice structure sets firmly.