Here are three recipes. I'm guessing the last one (Biko) is what you want. When you buy the rice, either buy any short grain rice (they are considered sticky rice) or you may see a bag of rice actually labeled sweet rice. It looks sort of like orzo. Good Luck.

BIBINGKA (Coconut rice desert)
Submitted by: Residential Services Division
Orgainization: Hawaiian Electric Company

2 1/2 lb (5 1/2 cups) mochi rice
1 can (12 oz) frozen coconut milk, thawed
1 pkg (1 lb.) dark brown sugar
bananna leaves

Rinse rice and cook in rice cooker. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat, stirring constantly, until thickened, about 20 minutes. Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan. Preheat electric oven to 350 degrees F. Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan. Top with the reserved 1/2 cup coconut milk mixture. Bake for 20 minutes, then broil for five minutes to set topping. Cut into small pieces. Makes 45 servings.

Glutinous Rice Pudding

1 1/2 cups glutinous rice
1 1/2 cups thick coconut milk (first extraction) 3 cups thin coconut milk (second extraction)
1/4 kg brown sugar cake (panocha)
1 teaspoon anise seeds

Wash rice, then cook in thin coconut milk. Set aside. Cook sugar-coconut sauce by melting sugar cake in thick coconut milk; add anise seed. Add cornstarch to thicken. Spread cooked rice in pan lined with aluminum foil or banana leaves. Spread sugar-coconut sauce on top. Place in oven and bake for 15 minutes. Then broil 5 minutes to brown topping.

By: Vilma Garrity

BIKO

2 cups malagkit (sticky rice)
3/4 cup sugar
3 1/2 cups diluted coconut milk
1/8 pound butter
1 egg beaten

TOPPINGS:
1 can (15 ounces) condensed milk
3/4 cup rich coconut milk
2-3 Tablespoons flour for quick thickening

Boil rice and coconut milk in a heavypot stirring constantly to keep from burning. When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg. Spread the rice mixture in a well buttered pyrex dish and bake in a preheated 300 degree F oven for 20 minutes. Meanwhile, prepare the topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick. Pour topping over rice mixture in dish. Increase oven heat to 350 degree F. Bake until top is brown.