This baked rice cake is native to the Philippines and it is gluten free. Even though it is native to the Philippines, I am sure that the taste would suit the palate of our locals. This cake is enriched with coconut milk, slices of salted eggs and cheese, and with the right level of sweetness, make the flavour well balanced; like yin and yang. It can be served together with some grated coconut or more grated cheese. Now can you imagine the taste? Yum!

This recipe is very easy. No need for mixer.

Ingredients

• banana leaves
• 60g sugar
• 120g eggs
• 30g milk
• 180g Coconut Milk
• 32g melted butter
• 140g sifted rice flour
• 7g sifted double acting baking powder
• 22cm pan
• 1 hard boiled salted egg (sliced)
• Sliced Cheese or grated cheddar

Trim the edges of the banana leaves, and cut off the central rib. Wipe with clean damp cloth. Soften the leaves to make it more pliable by heating it directly on the stove. You can see that the banana becomes shiny when heated. Just give it a quick pass over the fire.

Method :

• Preheat your oven to 190 degree celsius
• Lay the banana leaves on your pan
• Lightly whisk the sifted flour and baking powder together, set aside
• Whisk the eggs, sugar, melted butter, coconut milk and milk together
• Add in the baking powder and flour mixture into the batter
• Whisk until no more lumps
• Pour the mixture into your pan
• Bake for 15 minutes, top it with sliced salted egg, and give a gentle push into the cake to make it settle a bit on the partially baked cake. We do not want to add it immediately while the batter is runny because the salted egg will sink to the bottom. Add small slices of cheese or grated cheese
• Bake for another 10 minutes
• Set the oven to grill mode and bake for another 3-5 minutes, this is to help browning the top of the cake.

I gave a slice to my kids’ tutor and he couldn’t stop raving about it. He said that the combination of all the flavours are just perfect. So try it out, and let me know what you think of this cake.

That’s all for now, hasta la vista!