Place glutinous rice in rice cooker pot and wash twice. Fully drain water.
Add 2 ¼ cups water, cover and soak for 4 hours.
After soaking, turn on rice cooker.
When rice is almost cook, in a pot or deep skillet, preferably non-stick, combine coconut milk, brown sugar and salt. Bring to a boil, then lower heat and simmer until reduced and thick.
Add the cooked glutinous rice in the coconut milk/sugar mixture. Stir constantly until well blended. Keep stirring until coconut milk mixture is absorbed by rice and it forms into one sticky mixture about 30 minutes or so.
If using banana leaves, run it in the stove to soften then lightly grease with latik oil otherwise grease pan.
Use a pan or pyrex measuring 7 ½ x 5 ½ (biko - 2 inches thick) or small tray 9 ½ x 13 (biko - 1 inch thick). This is a small amount of serving, you need to double the recipe if you want more than 6 servings.
Spread biko evenly and lightly grease the top with latik oil. Slice and top with latik. Enjoy
For much sweeter biko, add another ¼ to ½ cup brown sugar.
Refrigerate any leftover. It will harden a bit, microwave a piece for 10 to 15 seconds.
If you recently made Suman sa Lihiya, any leftover coconut caramel sauce can be added to the mixture.