Place the glutinous rice into your rice cooker pot and wash it 2 to 3 times.

Add the water and rock salt.

Cook the rice using the regular rice cooking setting.

While waiting, slice the cheddar cheese into 18 equal sticks and set aside.

Once the rice is cooked, allow it to cool completely inside the rice cooker pot.

Transfer the cooled rice into a frying pan.

Pour in the coconut cream.

Cook over medium heat while continuously stirring for about 8 to 10 minutes.

Continue cooking until the rice becomes very sticky and forms one large ball. When you lift it with a spatula, it should no longer fall easily.

Remove from the heat and let the sticky rice mixture cool completely.

Lay one lumpia wrapper on a clean work surface with one corner facing you.

Scoop about 1 tablespoon of the sticky rice mixture onto the wrapper.

Using the back of a spoon, spread it into a small rectangle.

Place one cheese stick in the center of the rice.

Add about ½ tablespoon of brown sugar beside the cheese. Don't worry - the finished turon is not overly sweet because the sugar simply caramelizes during frying.

Fold the bottom corner of the wrapper over the filling until it is completely covered.

Fold both sides inward.

Continue rolling tightly until fully sealed.

Brush the final corner with water to seal the wrapper.

Repeat until all 18 pieces are assembled.

Pour enough cooking oil into a frying pan so the turon is only partially submerged. About one-fourth to one-half of each turon should remain above the oil.

Heat the oil over medium heat.

Fry the Turon Malagkit until golden brown, turning occasionally so all sides cook evenly.

If the cheese happens to burst during frying, immediately turn the exposed side upward so the melted cheese stays above the oil. This prevents the cheese from spreading throughout the pan and sticking to the remaining turon.

Continue frying until the wrapper becomes beautifully crisp and golden.

Before frying another batch, remove any floating caramelized sugar or melted cheese using a spoon. This helps keep the oil clean and prevents burnt bits from sticking to the next batch.

Transfer the cooked turon to a strainer or wire rack to drain excess oil.

Serve warm while the cheese is soft and melty.