• Rinse and drain the glutinous rice.
  2 cups glutinous rice
• Place coconut cream, coconut milk and water in a pot or deep pan. Bring to a simmer over medium heat.
  1 can coconut milk, ½ can coconut cream, 1 cup water or more
• Add salt then the washed glutinous rice and stir. Cook until the grain has expanded and absorbed the liquids, while stirring from time to time to prevent it from sticking and burning. Remove from heat.
  1 teaspoon salt
• Line the surface of a wok or skillet with banana leaves. Transfer the par-cooked rice on top and spread evenly. Cover the top with more banana leaves and then cover with the lid.
• Cook for 15-20 minutes at low heat. Then slide out the contents into a plate or bilao, and return it to the skillet, up-side down this time and cook for another 15-20 minutes. Both sides should have some parts browned.
• Place in a serving platter or bilao and cut into serving portions. Serve with coffee and dip.

To make the dip:

• In a small bowl, combine water and rice flour to make a slurry. Stir until smooth. Set aside.
  1 tbsp rice flour, ¼ cup water
• In a saucepot over medium-low heat, combine the coconut cream and brown sugar. Stir until sugar is dissolved.
  ½ can coconut cream, 1-2 tablespoon sugar
• Add the slurry to the pot and cook until thickened, stirring regularly.
• Remove from heat and transfer to a serving bowl.