In a large mixing bowl, whisk together the coconut milk, evaporated milk, 1/2 cup condensed milk, sugar, and salt until the sugar is fully dissolved.
Gradually add the glutinous rice flour to the wet mixture, stirring well until smooth and completely lump-free.
Divide the batter equally into two halves. Pour the first half into a saucepan over medium heat. Cook, stirring continuously, until it thickens into a sticky dough.
Transfer the cooked white dough into a greased baking dish and spread it out in an even layer using a spatula.
To the remaining half of the batter, add the ube jam and ube flavoring. Mix thoroughly until the color is uniform.
Pour the ube mixture into a saucepan and cook over medium heat, stirring constantly until it forms a sticky dough. Spread this evenly on top of the white layer in the baking dish.
To make the topping, combine the coconut cream and the remaining 1/2 cup of condensed milk in a saucepan. Cook until the mixture is reduced and slightly thickened, then pour and spread it evenly over the ube layer.
Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until the top is bubbly and beautifully browned. Allow to cool before serving.
Cook it hands-free.
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