Ingredients- 1 teaspoon instant dry yeast- 1/4 cup warm water- 1 cup sugar- 2 cups rice flour- 1/2 teaspoon salt- 1 3/4 cups coconut milk- 2 eggs, beaten- 2 salted eggs, peeled and sliced lengthwise- 2 ounces cream cheese, sliced thinly (you can substitute kesong puti or queso de bola)For Toppings- margarine or butter, softened- Grated mature coconut- Sugar to taste

'- In a small bowl, combine warm water, yeast, and 1/8 teaspoon sugar. Stir well and let stand for about 5 minutes or until foamy.- Rinse banana leaves under warm water and wipe off any dirt or grit. Using scissors, trim any thick edges and cut into circles large enough to cover bottom and sides of the pan.- Quickly pass and heat banana leaves over stove flames for a few seconds or until just softened. Line the pans, making sure the leaves are intact with no rips.- In a large bowl, combine rice flour, the remaining sugar, and salt. Whisk together until well dispersed.- Add yeast mixture and coconut milk, Stir into a smooth, thin batter.- Let the batter stand for about 2 to 3 hours (depending on outside temperature) or until it looks slightly bubbly.- Add the beaten eggs and stir until blended.- Pour the batter into the prepared pans up to 3/4 full.- Arrange sliced salted eggs and cream cheese slices on top.- Bake in a 400 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.- Remove from heat and spread margarine or butter on top. Garnish with grated coconut and sprinkle with sugar to taste. Serve hot.