Digging into the sweet treat and savoring each chewy bite of this Biko Pandan. This recipe is a spin on the traditional Biko, a chewy Filipino rice cake made with sticky rice, coconut milk, and brown sugar.

To make the latik, on medium heat bring 2 cups of coconut milk to a boil in the Always Pan until the coconut cream and oil separates. Turn the heat on low to keep the latik from burning for 30-45 minutes, occasionally stirring until it starts to curd. Then, stir more frequently until golden brown. Remove the latik from heat when done and let it cool completely.

To make the rice, rinse and cook the rice by boiling it in a nonstick pot with 1 cup of water, 1 cup of coconut milk, and pandan leaves. Bring to boil on medium high heat, stir, turn heat down to low, cover and cook until the rice is fluffy and then let it cool.

To make the Biko, transfer the cooked rice into a separate large pan or pot. Add 1 cup coconut milk, pandan extract, and brown sugar. Stir and simmer until it thickens into a rice pudding.

To serve the Biko, place banana leaves on a serving platter. Spread the biko evenly. Garnish with the latik. Add fresh fruit like coconut and mango to complement the pandan flavor.