BIBINGKANG MALAGKIT (STICKY RICE CAKE)

l rice is cooked.  Transfer to a greased (butter or coconut oil) or lined with banana leaf rectangular baking dish (14"  X  10"). Press down and spread the cooked rice evenly.

Pour the topping you made earlier on top of the cooked rice and spread evenly with a spatula. Bake in a preheated oven at 350 degrees Fahrenheit for about 25 minutes.  Increase temperature to 375 degrees F for about 15 to 20 minutes. Let cool. Bibingkang Malagkit is a native sticky rice cake made of sweet glutinous rice cooked with coconut milk and topped with a creamy and thick Matamis na Bao (solidified cane sugar shaped like a cone). 

Serves 12

Ingredients
1 can coconut milk, for the topping
1 cup brown sugar, for the topping

2 cups sweet glutinous rice
1 can of coconut milk, for the glutinous rice
1 cup water
1 cup brown sugar, for the glutinous rice
1 teaspoon salt

banana leaf, to line baking pan (optional)

To make the topping, boil the coconut milk until thick and creamy.  

Procedure
Wash the rice and cook in an iron wok or pan with the coconut, water, and salt.  Keep on stirring and mixing until the rice gets half-cooked (10 minutes) before adding the sugar. 

Add the sugar. Keep the heat on low unti