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

Directions:

1. 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.
2. 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.
3. 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.
4. Let cool completely in the pan on a rack. Before serving, sprinkle with coconut.