In the Philippines, cubes of kesong puti, made from carabao milk, are often used as topping.
Traditionally, the rice cake is baked in clay ovens with glowing charcoal under and above the cake.
- 2 cups all-purpose flour (or rice flour)
- 2 tsp. baking powder
- 1 tsp. salt
- 3 eggs
- 1 cup sugar
- 1-1/4 cups coconut milk
- 1/4 cup grated (sharp) cheddar cheese
- 2 tbsp. melted butter
- 2 tbsp. sugar
- 1/2 cup grated fresh coconut
Cooking Procedures :
- Preheat oven to 350°F. Grease and line with wax paper, or banana leaves, the bottoms of two 8″ layer baking pans.
- In a bowl, sift flour, baking powder and salt together. Set aside.
- In another bowl, beat the eggs until light and creamy. Gradually add sugar (about 1/4 cup at a time) beating well after each addition (about 5 minutes).
- Add flour mixture alternately with coconut milk. Beat to blend thoroughly.
- Pour mixture in lined pans. Bake for 15 minutes.
- While still hot, sprinkle top of cake with grated (sharp) cheddar cheese.
- Return cake to oven and bake 10 to 15 minutes more or until cheese is melted.
- Brush top with butter as soon as it comes out of the oven and sprinkle with sugar. Serve with grated fresh coconut.
- Serves 6 to 8.