BIBINGKANG TANGWAY

          2 cup rice 

          2 eggs

          1 cup rice coconut milk or

             evaporated milk

          1-1 1.2 cup grated young

               coconut  (malakanin)

          1 1/2 cup sugar

          2 tbsp. butter

      Soak rice in 1 1/2 cup water for

           six hours after washing.

      Grind very fine.

      Add sugar, grated coconut butter

            and well beaten eggs.   

  Bake in a clay oven lined with

          wilted banana leaf.

      The oven should be full at a time.

      When partly baked, brush the top 

           with rich coconut milk and sprinkle 

           a little brown sugar and bake again 

           until golden brown.

      Serve hot with tea or coffee.