Cook glutinous rice until done, approximately 20 minutes, then set aside.

In a deep pan or wok, boil coconut milk until it reduces to about half its original volume.

Add the cooked rice to the reduced coconut milk and mix thoroughly until well combined.

Incorporate brown sugar into the rice mixture, ensuring it is evenly distributed.

Continue mixing until the rice mixture becomes fairly dry.

Transfer the rice mixture to a 9 x 12 inch pan and pat it down to create an even layer.

Sprinkle toasted sesame seeds and toasted shredded sweetened coconut evenly over the top.

Allow the sweet sticky rice to cool slightly in the pan.

Cut the cooled rice into serving pieces while it's still in the pan.

For leftovers, store in the refrigerator or freezer.

To reheat, microwave each piece for about 1 minute to soften.