Sinukmani

3 cups malagkit
3 1/2 cups sugar
3 coconuts
1 teaspoon salt

Boil the rice in the usual way with 3 or 4 pandan leaves. Grate the coconuts and squeeze out the milk without adding water. Extract two more more times by adding one cup hot water for each extraction. Boil the diluted coconut milk until it curdles with the sugar. Then add the rice and continue cooking, stirring constantly over slow fire until the mixture is very thick and does not stick to the side of the cooking vessel. Transfer to a receptacle lined with banana leaf. Serve hot or cold.