Carbs Galore: Linukay

New Year's Eve means cooking up a slew of food that is meant to bring good luck, keep the family together and make everybody happy, not in that particular order. So this means trying to find as much round fruits as you could find; cooking up sticky food meant to symbolize the family sticking together and a lot other traditional food you could think of.
So suffice it to say that when the whole family goes home to the province and it is New Year's eve, the kitchen is very busy until the clock strikes 12.
And nothing says sticky more than "linukay",  sweet rice pudding topped with "mamok" (no literal translation. It's basically what you skim off the top when you make coconut oil, very fragrant and totally addicting.
To make the pudding:
Pre-cook sticky rice.
Put together coconut milk and muscovado sugar (or "mamis" sugar solid) in a big pan. Cook over low heat and keep stirring until sugar is dissolved and coconut is cooked. Add vanilla or pandan leaves for aroma.
Once cooked and boiling, add in the precooked rice. Keep stirring until coconut has been absorbed by the rice.

For the topping, cook pure coconut milk over medium heat, do not stir. Cook until coconut oil appears. The solids should appear at the top.