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
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