Kalamay

Ingredients:
2 cups glutinous rice flour
2 cups brown sugar
4 cups coconut cream or coconut milk
1 tsp vanilla extract
1/2 cup roasted rice flakes or sesame seeds

Directions:
In a large non-stick wok, combine coconut milk, vanilla and sugar. Stir until sugar is dissolved. Add glutinous rice flour. Cook in medium low heat. Keep stirring until mixture thickens. You'll know it's thick enough when you can hardly stir it. It will take approximately 45 minutes to 1 hour. Be sure to stir constantly to prevent mixture from sticking to the bottom of the wok. The secret  to a thick and sticky kalamay is to cook it in low heat with constant stirring. In 30 minutes, the mixture is already cooked..but for a more sticky and chewy consistency, you can go as long as 1 more hour of stirring.
Take off from heat and transfer to a plate covered with banana leaves. If you don't have banana leaves, you can just slightly grease the plate to avoid the kalamay from sticking. Flatten the top with a greased spatula. Serve plain or sprinkle with roasted rice flakes or sesame seeds.