Bibingkang Malagkit

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1. 1Step 1: Line a 9x13 inch baking dish with banana leaves. If you can't find banana leaves, you can use parchment paper.
2. 2Step 2: In a large pot, combine glutinous rice and coconut milk. Bring to a boil.
3. 3Step 3: Lower the heat and gently simmer the mixture, stirring occasionally so the rice doesn't burn.
4. 4Step 4: Allow the mixture to thicken considerably, or until the rice absorbs almost all the coconut milk.
5. 5Step 5: Add granulated sugar and salt and continue cooking and stirring until the rice gets thick and sticky. You want the mixture to stick together as you stir it.
6. 6Step 6: Remove from heat and transfer to prepared baking dish. Spread evenly and set aside.
7. 7Step 7: Preheat your oven to 350F.
8. 8Step 8: In a medium saucepan, combine all topping ingredients.
9. 9Step 9: Bring to a boil then lower heat to a gentle simmer. Cook until the mixture is thick but still runny, like syrup.
10. 10Step 10: Pour the coconut caramel topping on top of your coconut rice and spread evenly.
11. 11Step 11: Bake for 60 minutes or until the topping becomes thick, sticky and dark brown. It's okay to remove the pan from the oven while the topping is bubbling.
12. 12Step 12: Allow to cool before slicing and serving.