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For the rice:
For the topping:
Wash glutinous rice multiple times until water is clear.
In a wok or pot, add coconut milk and salt. Let it simmer to a boil.
Add the glutinous rice to the coconut milk mixture. Cook in low heat so the rice absorbs the coconut milk mixture. Stir occasionally to avoid sticking to bottom of pot.
Once the rice is cooked, add sugar. Stir until rice becomes thick and sticky like biko texture.
Pour in a casserole dish and let it cool. Set aside.
Preheat oven at 325°.
In a sauce pan, add 2 cups of coconut milk and 1 ½ cup brown sugar. Cook in low heat until it thickens.
Pour the brown sugar mixture on top of the sticky rice.
Bake in preheated oven for 40-45 minutes.