Begin by rinsing the glutinous rice in cold water until the water runs clear. Transfer to a rice cooker with enough water to cover and cook until slightly undercooked, about 20 minutes.

In a medium pot, combine coconut milk, brown sugar, and a pinch of salt over low heat. Stir continuously until the mixture thickens, about 10 minutes.

Gently fold the cooked rice into the thickened coconut mixture, ensuring every grain is well coated. This should take about 3-5 minutes.

Spoon the mixture into a greased serving plate, spreading it evenly. Cool at room temperature for 20-30 minutes or refrigerate.

Once cooled, cut into squares or rectangles for serving. Optionally sprinkle toasted coconut flakes on top.