The secret ingredient to this Filipino Coconut Rice Cake? Cheese, of course.
Whether it’s Father’s Day, graduation, or the start of summer– there are so many things to celebrate this time of year. Using both sharp white cheddar cheese and toasted flakes of coconut, this Filipino Coconut Rice Cake is both savory and sweet. Try this recipe the whole family will enjoy!
Filipino Coconut Rice Cake
12 servings
Ingredients:
- 1 banana leaf
- 1 cup sticky rice flour
- ¾ cup rice flour
- ¾ cup sugar, plus more for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup whole milk
- ½ cup canned coconut milk
- 3 large eggs
- 4 tablespoons butter, melted and divided
- ½ cup shredded DarigoldⓇ Sharp White Cheddar (2oz)
- ½ cup toasted flaked coconut
- Preheat oven to 375℉. Spray a 9″ skillet with baking spray. Wipe banana leaf on both sides with a damp cloth, then cut into pieces so they fit into skillet, overlapping the edges slightly.
- In a large bowl whisk to combine rice flour, sticky rice flour, sugar, baking powder, and salt. Whisk in milk, coconut milk, eggs, and 2 tablespoons melted butter until smooth. Pour into skillet.
- Bake 20 minutes, then sprinkle cheese on top. Return to oven and bake until browned and set, about 15 minutes more. Brush with remaining 2 tablespoons butter and sprinkle lightly with sugar.
- Let cool completely in the pan on a rack. Before serving, sprinkle with coconut.
