Christmas Biko with Coconut Custard

1.Rinse the glutinous rice under cold water until the water runs clear. Drain well.

2.In a large pot, combine the rinsed glutinous rice, coconut milk, water, brown sugar, and salt. Stir to combine and bring to a boil over medium heat.

3.Once boiling, reduce the heat to low, cover, and simmer for about 30-35 minutes, stirring occasionally, until the rice is cooked and the mixture is thick and sticky.

4.Remove from heat and stir in the vanilla extract. Transfer the cooked rice mixture to a greased 9x9 inch baking dish, spreading it evenly with a spatula. Set aside to cool slightly while you prepare the coconut custard.

5.In a medium saucepan, combine the coconut cream, sweetened condensed milk, and cornstarch mixed with 1/4 cup water. Whisk together until smooth and well combined.

6.Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle simmer, about 5-7 minutes. Remove from heat.

7.Pour the coconut custard over the layer of biko in the baking dish, spreading it evenly over the top. Allow it to cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours to set.

8.Once set, remove from the refrigerator and cut into squares. Top each piece with colorful Christmas sprinkles for a festive touch before serving.