6 c sweet (glutinous) rice, rice cooker cup size
1 can coconut milk
1 can coconut cream (not cream of coconut)
2 c brown sugar, packed, divided
1 jar macapuno (coconut sport or strings)
Wash rice and soak for 3 hours. Drain. Place rice in rice cooker. Add coconut milk. Add water to make liquid to just over 6 cups line. Add 1 cup brown sugar and stir. Cook rice. Let steam an additional 20 minutes after cooking time is done. Meanwhile, grease bottom and sides of a 9 x 13" pan. Pour coconut cream into a small saucepan. Add remaining cup of brown sugar. Heat on medium-low until mixture thickens. Keep warm until rice is ready. Preheat oven to 350 degrees. Stir cooked rice to distribute brown sugar, which has likely settled to bottom. Add macapuno and 3/4s of coconut cream mixture. Stir to distribute macapuno evenly. Spread evenly in greased pan. Pour reserved coconut cream mixture over top. Bake 30 minutes. Switch oven to broil and broil 3-5 minutes. Do not allow topping to burn. Cool completely and cut into pieces.