Prep time
Cook time
Total time
Yield: 2 Pieces
  • 2 cups rice flour
  • 1 cup sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1 (13.5 ounces) can coconut milk
  • 2 tablespoons butter, melted
  • 5 eggs, beaten
For Toppings
  • 2 salted eggs, peeled and sliced lengthwise
  • 2 ounces cream cheese, sliced thinly (you can substitute cubed kesong puti or shredded queso de bola)
  • Margarine, softened
  • Grated mature coconut (niyog)
  • Sugar to taste
  • Banana leaves
  • 2 Aluminum pie pans
  1. Rinse banana leaves under warm water and trim away thick edges. Cut leaves into about 10-inch diameter rounds (large enough to cover bottom and sides of baking pan). Quickly pass and heat leaves over stove flames for a few seconds or until just softened. Line pie pans with the leaves, making sure they are intact with no rips.
  2. In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until well dispersed.
  3. In another bowl, combine coconut milk and butter and stir until blended. Add to rice flour mixture and gently stir until batter is smooth. Add beaten eggs and stir until blended.
  4. Divide mixture and pour into the prepared pie pans. Arrange egg and cheese slices on top. Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean. If desired, place under the broiler for about 1 minute or until nicely charred.
  5. Remove from heat and spread margarine on top. Garnish with grated coconut and sprinkle with sugar to taste. Serve hot.
Recipe by kawaling pinoy at