INGREDIENTS:
| 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 |
DIRECTION:
- Preheat oven to 350ºF. Grease and line with waxed paper, or banana leaves the bottoms of 8” layer baking pans.
- Sift flour, baking powder and salt together.
- 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 15 minutes in preheated oven.
- 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.
Note: Traditionally, this rice cake is baked in clay ovens with glowing charcoal under and over the cake.
Preparation and cooking time: 45 minutes
Serves: 6 to 8
