Coconut Rice Cakes Baked in Banana Leaves

What you need

• 4 pieces banana leaves, large enough to line 6 molds
• 160 g (1 cup) rice flour
• 40 g (1/4 cup) glutinous rice flour
• 100 g (1/2 cup) sugar, plus 2 tbsp for topping
• 1 1/2 tsp baking powder
• 1 egg
• 60 g (1/4 cup) butter, melted, plus extra for brushing
• 180 ml (3/4 cup) coconut milk
• 1 salted duck egg, cooked, peeled and sliced
• 40 g (1/3 cup) kesong puti, or a mild white cheese, crumbled
• 30 g (1/3 cup) grated coconut, fresh or frozen

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Rinse and dry the banana leaves, then pass them briefly over a flame or a hot pan until they soften and turn glossy.

3. 3

   Cut the leaves into rounds and press them into 6 small tart tins or ramekins, about 10 cm (4 in) across.

4. 4

   In a large bowl, whisk together the baking powder, 100 g sugar and both kinds of rice flour.

5. 5

   In another bowl, beat the egg with the melted butter and coconut milk.

6. 6

   Pour the wet mix into the dry and whisk until smooth and lump-free. Stop as soon as it is even.

7. 7

   Fill each lined tin about three-quarters full.

8. 8

   Lay a slice of salted duck egg and a little of the cheese on each.

9. 9

   Set the tins on a baking tray and bake until risen, cooked through in the middle and lightly golden, 15-20 min.

10. 10

    Brush the tops with butter while hot, then scatter with the remaining cheese, the coconut and the 2 tbsp sugar.

11. 11

    Serve warm, still in the leaves.

Imported from yummykitchentv.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.