In a saucepan put the coconut cream (I’m using a canned coconut cream) and bring to boil on a medium heat until the coconut cream and the coconut oil separates. Turn the heat on low to keep the Latik from burning and keep on stirring until golden brown. Time varies when making a Latik, so keep an eye on it (about 40-45 minutes). Transfer to a plate and reserved coconut oil for brushing later on and let it cool completely.
Wash and rinse glutinous rice at least twice and then combine glutinous rice, water and salt in a rice cooker or a saucepan with a lid. Cook glutinous rice over low heat until almost done, fire off and set aside.
In a large sauce pan or a pot, combine coconut milk, sugar, calamansi or lemon zest and pandan extract. Bring the mixture to a simmer over low heat, stir and let it simmer for a few minutes until sugar are fully dissolved and becomes a thick syrup.
Add cooked glutinous rice into the pot with a simmering thick pandan syrup and mix until the rice are well coated. Using your reserved coconut oil, grease a wilted banana leaf, a foil pan or a plate to prevent the glutinous rice from sticking.
Spoon the pandan biko into your greased pan and flatten the sticky rice lightly, to smooth the top and let it cool. Sprinkle with a generous amount of Latik on top or coconut jam.