Biko With Latik

Ingredients:
2 cups malagkit rice (sticky rice)
3/4 cup sugar
3 1/2 cups coconut milk, diluted
1/8 lb butter
1 egg, beaten TOPPING
1 (15 ounce) can condensed milk
3/4 cup rich coconut milk
2-3 tablespoons flour, for quick thickening

Procedure:
1. Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk
squeezed out (rich milk) for topping. Dilute the rest of the coconut milk
to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving
3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2
cups.
2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from
burning (about 15 to 20 minutes). When the rice is done and almost dry,
lower the heat and add the sugar and butter. Mix well and set aside. When
cool, add the egg.
3. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1
3/4 inch) and bake in a preheated 300°F oven for 20 minutes.
4. Meanwhile, prepare the topping. Combine all topping ingredients in a heavy
saucepan and cook over low heat stirring constantly until thick (about 15
minutes). Pour topping over rice mixture in dish. Increase oven heat to
350°F Bake until top is brown (about 15 minutes).