Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for about 4-6 hours or overnight for best results. Drain the water after soaking.

In a rice cooker or a pot, cook the soaked rice using 2 cups of water (adjust water if necessary). Once done, it should be sticky but not overly mushy.

In a separate saucepan, combine coconut milk, brown sugar, salt, and vanilla extract (if using). Cook over medium heat until the sugar is fully dissolved.

Once the rice is cooked, add it to the coconut mixture. Mix well to ensure the rice absorbs the flavors.

Grease a baking dish with coconut oil or butter. Transfer the mixture to the dish and spread evenly.

Steam the Biko for about 30-45 minutes until it becomes firm and the surface looks glossy.

For an extra layer of coconut goodness, whip up more coconut cream and drizzle it over the top before serving.

Allow the Biko to cool before slicing it into squares. Enjoy this sweet treat warm or at room temperature.