TRADITIONAL BIBINGKA

2 kilos Milled Rice
1 1/2 kilos sugar
15 Egg Yolks
1/2 tsp  Yeast
2  Bay Leaves (Laurel)
1 cup  Warm Water
12 pcs.  Coconuts, grated & milk extracted (niyog)  Banana Leaves

For Garnishing:
Native Cheese (kesong puti)
Butter or Margarine
Grated Coconut
Mascovado

Rinse rice grain with water and soak overnight. Drain the water from rice and then grind. Set aside. Combine warm water and yeast .  Set aside. Boil coconut milk and simmer for about 10-15 minutes while gradually adding sugar. Stir well. Remove from fire and continue stirring until cool. Add the ground rice, then stir, then egg yolks and the warm water with yeast. Stir. Pour the mixture into the baking pot lined with banana leaves. Top with slices of salted egg and kesong puti. Place pot on top of the charcoal stove. Cover the pot with another charcoal stove. Bake for approximately 15 minutes (baking time depends on thickness and size of batter). Remove when done. Serve hot with butter or margarine on top, sprinkled with sugar and grated coconut.