Bibingka Pinipig

3 cups pinipig
1-½ cups brown sugar
2 coconuts, grated to produce
3/4 cup rich coconut milk, first extract
2 cups diluted (with water) coconut milk
1 tsp. salt
¼ tsp. powdered anis
banana leaves, for lining
baking pan

Place the diluted coconut milk, pinipig and salt in a wok; boil.

Lower the heat and add 1 cup brown sugar, stir until the sugar has fully dissolved and the mixture becomes glutinous.

Line a pan with banana leaves and transfer the pinipig mixture into it.

Pack and flatten the top.

Pour the rich coconut milk (first extract or kakang gata) on top.

Sprinkle the rest of the brown sugar and the powdered anis.

Cover and bake (about 200ºF) until the topping of coconut milk and brown sugar is cooked.