Bibingka with Caramel Topping

BIBINGKA WITH CARAMEL TOPPING

Bibingka
1 cup water
2 ½ cups Jolly Coconut Milk
1 cup brown sugar
1 kilo malagkit long grain

Caramel topping
1 cup Jolly Coconut Cream
1 can Jolly Cow Condensed Milk
½ cup muscovado sugar or bucayo

Bibingka:

1) In a bowl, combine water, 2 1/2 cups Jolly Coconut Cream, and brown sugar. Stir until sugar is dissolved.

2) In a large rice cooker, place malagkit long grain and coconut cream mixture. Mix until malagkit long grain is submerged in the coconut mixture. Cook until dry and soft, like a regular steamed rice. Set aside.

3) Scoop the cooked glutinous rice in a greased baking dish. Spread it evenly and press it onto the dish.

Caramel topping:

1) In a small sauce pan, place Jolly Coconut Cream, Jolly Cow Condensed Milk, and muscovado sugar. Let it simmer over medium heat while stirring constantly until it becomes thick.

2) Pour over the bibingka. Spread it evenly.