To make the coconut glaze topping: In a small saucepan, combine the sugar, butter and coconut cream. Mix well. Over medium heat, stir and cook for 5 minutes till it starts to thicken. Add the coconut jam and salt. Continue to cook and stir every so often. Do not leave this unattended or the glaze will burn. The liquid will thicken slightly after 7 to 8 minutes of cooking. You will have at least 1 cup of the coconut topping. Turn off heat and set aside to cool.
To make the bibingkang kanin:
In a small bowl or container, soak the malagkit (sweet rice) grains in cold water for at least 6 hours or overnight. Cover and refrigerate till ready to use.
Preheat oven to 375 F.
Grease the baking pan with a tablespoon of coconut oil. Set aside.
Drain and discard the water from the soaked rice.
In a large, non-stick skillet, over medium-high heat, add the coconut oil.
When oil is hot enough in 1 to 2 minutes, add the sweet rice, coconut milk, sugar and salt. Mix well.
Bring rice mixture to a boil. Then lower heat to a medium simmer. Stir rice.
Continue stirring for about 15 minutes till rice gets puffy and grains become soft. The mixture will become thicker like porridge. Rice and thick liquid should coat the spoon.
Transfer the cooked rice-coconut mixture to the pre-greased baking pan. Use a spatula to level off rice mixture in pan.
Bake in a preheated oven of 375 F for 20 minutes.
After 20 minutes, pour ¾ of the coconut topping on the Bibingkang Kanin Malagkit. Reserve about 1/4 cup to be added later. Return the bibingkang kanin to the oven.
Continue baking for 20 minutes more.
When done, take out of the oven to cool on counter for 10 minutes. Pour the remaining coconut topping and spread with a spatula. Let the bibingkang kanin cool completely. The rice layer and the glaze will firm up even more after it has cooled. Cut into squares to serve.
To store: Cover baking pan with foil and keep refrigerated till ready to serve. Always store any leftovers in the refrigerator.
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