Banana leaf-baked sticky rice (Bibingkang malagkit)

Instructions

1. Cover the rice with water and soak for at least 2 hours or overnight. Drain.
2. Place the rice, salt and 750 ml (3 cups) of water in a saucepan and bring to the boil over high heat. Reduce the heat to low and cook, covered, for 10 minutes or until the liquid is absorbed. Remove from the heat and stand, covered, for a further 10 minutes or until the rice is almost tender.
3. Preheat the oven to 180°C (350°F).
4. Meanwhile, to make the coco caramel, place the coconut cream and sugar in a saucepan over medium heat. Bring to a simmer, then cook, stirring constantly, for 10–12 minutes, until reduced by half. Stir the rum and one-third of the coco caramel (about 185 ml/¾ cup) into the rice until well combined and glossy. Return the remaining coco caramel to medium heat and cook, stirring, for a further 5 minutes or until thick. Remove from the heat and set aside to cool.
5. Line a 1.5-litre (51 fl oz) glass or ceramic baking dish with banana  leaves or baking paper, allowing the leaves to overhang by 15 cm (6 in). Spread the rice mixture evenly into the dish, then fold over the leaves or baking paper to cover. Bake for 1 hour or until light golden and sticky. Allow to cool completely.
6. Fold back the banana leaves or baking paper, spread the remaining coco caramel over the sticky rice, scatter with the sesame seeds and cut into pieces to serve. Alternatively, cut the sticky rice into pieces and serve with the coco caramel and sesame seeds for dipping.