Combine glutinous rice and 4 cups of coconut milk in a cooking pot. Heat and let boil, then reduce heat and cook while stirring until the texture thickens. This process can range from 18 to 20 minutes, or even more.
Add 1 1/4 cups of sugar and salt. Continuously stir and cook for 10 more minutes or until the rice is completely done. The texture should be very sticky.
Meanwhile, arrange banana leaves in a 9 by 13 inches baking pan. Transfer the cooked sticky rice to the baking pan. Set aside.
Make the topping by heating a sauce pan and combining 2 cups of coconut cream and remaining 1 cup of brown sugar.Let boil and simmer while stirring once in a while until the texture thickens.
Preheat oven to 400 degrees Fahrenheit.
Spread the topping equally over the cooked sticky rice. Bake for 12 to 18 minutes or until the topping becomes a little firm.
Remove from the oven and let cool.
Serve. Share and enjoy