Place the glutinous rice in a bowl and cover it with water by at least one inch. Cover and soak the rice at room temperature for six hours or overnight. This ensures even cooking and a tender final texture.

Transfer the coconut cream to a small saucepan and set it over medium-high heat. Allow the cream to boil, stirring continuously, until it separates and transforms into golden-brown coconut solids in rendered oil. This process typically requires 12–15 minutes.

Once fully browned, remove the saucepan from the heat. Separate the coconut sprinkles from the oil, reserving both components. The oil will be used to grease the baking pan.

Preheat the oven to 375°F (190°C). Brush the bottom and sides of an 8x8-inch or 9x9-inch baking pan with the reserved coconut oil. Set aside.

Drain and discard the soaking liquid from the rice. In a large skillet, combine the glutinous rice, coconut milk, brown sugar, and salt. Stir well to incorporate.

Cook the mixture over medium heat, stirring frequently, until the rice softens and the grains expand to approximately twice their original size. This typically takes about 15 minutes. If the mixture begins boiling too rapidly, reduce the heat to prevent scorching. The finished mixture should be thick and porridge-like.

Transfer the cooked rice mixture into the prepared baking pan. Using the back of a spoon or a silicone spatula, spread the mixture evenly and smooth the surface.

Bake for approximately 30 minutes, or until the rice has set into a firm, cohesive cake. Remove the pan from the oven and allow the biko to cool completely at room temperature before slicing.

Cut the cooled biko into 2x2-inch squares. Top each slice with approximately 1/2 teaspoon of the prepared latik.