A process of making "kapit" or sticky rice cake with fruity sugarbased sauce popular to native delicacies comprising the following procedures: weighing of glutinous rice ； soaking of glutinous rice in water in for at least 4 hours； grinding the soaked glutinous rice； adding brown sugar in the soaked glutinous rice； putting the soaked glutinous rice with sugar into heat-resistant and food-grade plastics； sealing of the heat resistant and food-grade plastics filled with soaked glutinous rice with sugar； boiling of the sealed Heat-resistant and food-grade plastics filled with soaked glutinous rice with sugar for 20-30 minutes； flattening the boiled glutinous rice using rolling pin and putting of coconut curd ("latik") in the surface of flattened boiled glutinous rice using a rolling pin.
