Wash the sticky rice before adding it in a pot, then add plant-based milk, water and cover the pot. 

Over medium heat, place the pot on the stove and cook for about 10 minutes, set aside. Take note that the rice should be halfway cooked. It will be fully cooked in the succeeding steps.)

In another pan over medium heat, add ½ cup coconut milk and continuously stir until coconut milk turns light brown, lower the heat and continue to cook until it turns to oil and it curdles.  Eventually, it will turn dark brown which we call in the Philippines, latik and using a strainer separate the oil and the latik. Set aside the coconut oil and the latik.

In the same pan over medium heat, add the remaining coconut milk and stir for about 2 minutes or until it thickens, then add the brown sugar, salt and then stir vigorously until the sugar is dissolved. Continue cooking until all the liquid evaporates (but do not overcook).

Scoop the Biko and place it in a 8” x 8” glass baking dish (or any container of choice), flatten the surface and serve.