MAKE THE BIKO: PUT THE MALAGKIT RICE (GLUTINOUS RICE) IN A HEAVY SAUCEPAN; WASH AND ADD COCONUT MILK AND 1 CUP OF WATER. COOK IN MEDIUM HIGH HEAT ’TIL BOILING, LOWER THE HEAT TO MEDIUM; HALFWAY THROUGH COOKING ( WHEN 3/4 OF THE WATER IS ABSORBED), ADD THE BROWN SUGAR AND MIX UNTIL THE SUGAR IS WELL INCORPORATED. SET THE HEAT TO MEDIUM LOW AND COOK, STIRRING OCCASIONALLY UNTIL ALL THE LIQUID IS GONE AND THE RICE IS COOKED THROUGH. POUR INTO GREASED BAKING DISH.

FOR THE TOPPING: ON A SMALLER HEAVY SAUCEPAN, PREFERABLY NON-STICK, COMBINE COCONUT CREAM AND CONDENSED MILK. SLOWLY BRING TO A BOIL ON LOW HEAT WHILE STIRRING UNTIL VERY THICK. POUR THIS OVER THE BIKO (SWEET RICE CAKE), SPREADING EVENLY. BAKE IN THE OVEN FOR 20-25 MINUTES OR UNTIL THE TOPPING TURNS BROWN. COOL WELL BEFORE SERVING WITH YOUR FAVORITE CUP OF COFFEE OR TEA. YUMM!!