INGREDIENTS:
- 6 tbsp mochiko sweet rice flour (alternative: 6 tbsp glutinous rice flour + 1 tbsp sugar)
- 1½ cup glutinous rice flour
- 1 cup sugar
- 2 cups coconut milk
- ⅓ cup evaporated milk
- 4 egg yolks
- 1 egg
- ¾ cup shredded cheddar cheese (for topping)
- ½ cup margarine, softened (for brushing)
HOW TO COOK:
- Preheat oven to 350 F or 177 C.
- In a bowl, combine the mochiko sweet rice flour (or alternative), glutinous rice flour, and sugar.
- Whisk until well blended then set aside.
- Beat the eggs in a separate bowl.
- Pour the coconut milk and the evaporated milk and then continue to beat until the milk and eggs are well incorporated.
- Gradually add the rice flour mixture to the bowl with wet ingredients and continue to whisk until the texture becomes soft.
- Brush margarine into 5- inch round aluminum molds (or any mold of your choice).
- Pour the mixture equally between all the molds.
- Cover the molds with foil.
- Bake for 18 minutes.
- Remove the foil cover.
- Brush with top more margarine and sprinkle cheese on top.
- Put it back in the oven and continue to bake for another 22 minutes.
- Set the oven to broil and broil for 8 minutes.
- Cool a bit before serving.
IMAGE: angsarap.net
Also try: Quick & Easy Bibingka
