Biko Langka is sticky, creamy, and fragrant, with sweet jackfruit and crunchy latik on top.
1 hour · Serves 12
Ingredients for Biko Langka
2 1/2 cups glutinous rice
2 cups coconut milk
1 cup water
1/2 teaspoon salt
1/4 cup white sugar
565 g can jackfruit in syrup, drained and finely shredded
1/3 cup latik
How to cook Biko Langka
1.In a rice cooker, combine the glutinous rice, coconut milk, water, salt, white sugar, and shredded jackfruit. Cook until the sticky rice is done but not dry.
2.While the rice mixture cooks, heat the oven to 180°C and line an 11.5 x 7.5-inch rectangular baking pan.
3.Transfer the cooked rice mixture to the prepared pan. Level and gently press it to an even thickness.
4.Bake at 180°C for 20 to 25 minutes, until the biko is firm and the edges are lightly toasted.
5.Remove from the oven, sprinkle or top with latik, and let cool before slicing and serving.
