Rinse rice and cook in a rice cooker until done.

In a saucepan, combine coconut milk and 1 1/4 cups of brown sugar.

Cook over medium heat, stirring constantly, until the mixture thickens, about 20 minutes.

Wilt banana leaves over low heat on an electric stove until pliable.

Line a 13 x 9 x 2 inch baking pan with the wilted banana leaves.

Preheat an electric oven to 350 degrees F (175 degrees C).

Transfer the cooked rice into a large bowl.

Reserve 1/2 cup of the coconut milk mixture.

Stir the remaining coconut milk mixture and the remaining brown sugar evenly into the hot rice.

Pour the mixture into the prepared pan.

Top with the reserved 1/2 cup coconut milk mixture.

Bake in the preheated oven for 20 minutes.

Broil for 5 minutes to set the topping.

Let cool slightly, then cut into small pieces and serve.