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To make the biko, put champorado mix and coconut milk in a stock pot, Let it simmer and continuously stir until the liquid evaporates. Transfer to a bowl and set aside.
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In the same pot, put the oil from the latik and add the sugar. Let the sugar melt and then add the biko. Mix in the oil to the biko until it absorbs some of the sugar-oil mixture.
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Place the biko in a serving container or serving pan lined with banana leaves.
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Serve with latik on top.