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2 c. glutinous rice (Sweet, NOT white rice)
4 c. coconut milk
1 1/4 c. brown sugar
1/2 tsp. salt
3/4 c. thick coconut milk

All ingredients are inexpensive and available at any Asian food store.

Bring coconut milk to boil in a large skillet (don't burn). Add rice and salt and cook on medium heat. You must stir until rice is tender and almost dry, about 15 to 20 minutes. Stir in 3/4 cup brown sugar, lower heat and cook, covered, 5 minutes.

Spread cooked rice mixture in a greased foil lined 8" square pan. Combine the remaining sugar and the thick coconut milk. Pour on top of rice in pan. Spread evenly. Broil in oven for 4 to 5 minutes or until top is brown.

Serves about 6 to 8 and takes slightly more than one hour.

The snack of Merienda, usually around 10 a.m. and/or 4 p.m. is essential to the Filipino soul. Almost anything may be served but nobody loves sweets like the Filipino and rice cakes (babingka) are classic. This is one of the best.

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