Bibingkang Malagkit with Sticky Latik Recipe

Grease 6 mamon tins with oil. Set aside.

In a small rice cooker, dissolve 1 cup brown sugar in water. Add and stir in rinsed malagkit rice. Turn on rice cooker and let cook until cooked through.

Alternatively, bring rice, sugar, and water mixture to a boil. Lower heat to a gentle simmer, cover, and cook until rice is cooked through, stirring occasionally to avoid burning the rice. 

Once cooked, stir in 1/2 cup coconut cream, cover, and cook until the mixture has absorbed the cream. Spoon into the prepared tins, making a small depression in the center for the coconut jam. 

Meanwhile, heat remaining 1 cup coconut cream and 3/4 brown sugar in a saucepan. Bring to a boil then simmer on medium then cook, stirring, until caramelized and thickened, about 15 minutes. Spoon about 2 tablespoons over each rice-filled tin and spread until the rice is covered. 

Alternatively, use prepared coconut jam or coco jam. 

Place two tins on the tray of an oven toaster and set the timer. Toast until latik is caramelized and rice has bubbled, about 3 to 5 minutes. Remove and repeat with remaining bibingkang malagkit tins. Serve while warm with more coconut jam on the side.