by Ernest Reynoso Gala/Father John Barro
6 cups malagkit, washed and drained
8 cups water
1-1/2 cups granulated sugar
3 cups canned/tetrapak coconut milk (second extraction)
1-1/2 cups panocha (tinaklob or palm sugar), grated
2 cups canned/tetrapak coconut cream (first extraction)
1/4 cup Ricoa cocoa
Cook the washed malagkit with eight cups of water in a rice cooker for 20 to 25 minutes.
Line a 15-inch bilao or round serving tray with banana leaves that have been previously softened over a low fire.
Mix the panocha and coconut cream over low fire until it begins to thicken.
Caramelize the sugar in a big wok. When brown, lower the fire and add the coconut milk. When the sugar has dissolved (the mixture will be oily), add the cooked rice. Mix with a long wooden spoon until it leaves the sides of the pan. Pour on to the prepared bilao. Press down with a rubber scraper to even out the mixture. Pour over the topping. Sift the cocoa on top.