I'm a true blue Bulakena and I love my kakanins. There must always be coconut milk and malagkit in the house in one form or another. Yesterday I also had some grated coconut (about 2 cups) that I didn't want to throw away. So I fried them in a little grapeseed oil (coconut oil would be great too) until they were golden brown.
Next, I boiled 1.5 cups glutinous rice in 3 cups coconut milk and 2 cups water mixed with about a cup of sugar, stirring constantly over low-medium heat, until cooked. (You can also use a rice cooker to cook the rice, and add the sugar and coconut milk later. The results will be somewhat different and you will need less coconut milk).
Remove to a pie plate or a shallow 8x8 pan. Pour a can of condensed milk on top and bake at 200 C until the milk thickens and turns a golden brown, around 15-20 minutes. Sprinkle the fried coconut over the top and cool down. Best eaten cold.
This tooth-rotting confection is of course a dentist's nightmare (or Christmas bonus, depending on how you look at it!)
With this we had a little locally grown blackberry liqueur that was fruity and just tart enough to offset the extreme sweetness.
BlueHeron Fruit Winery
Blackberry Port
375ml, 18% alcohol
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