Biko (Philippine Sweet Sticky Rice Cake)

2 pkgs (16oz) Sweet Rice cooked
1 to 2 (14oz) cans coconut milk
1 (8oz) pkg Panocha (Native Confectionery) or brown sugar

Cook sweet rice in rice cooker or on stove top according to package directions. Meanwhile pour coconut milk into saucepan over medium low heat. Add panocha (or brown sugar) and stir till melted thoroughly. When sweet rice is done, add about ½ cup of the melted panocha milk to the rice and mix. Place rice in 9x13 casserole dish. Smooth and flatten evenly. Pour remaining panocha milk over rice and spread with spoon or spatula. Bake in oven for approximately 30 minutes at 350 – 375 degrees until top is bubbly. Cool and serve.

Notes: This is really not a cake. We just grew up calling it that. Recipe came from my mother.