Drain rice, reserving the liquid. In a
blender of food processor, grind the rice finely, adding just enough of
the reserved liquid so the mixture is not dry. Set aside for about 12
hours at room temperature.
Preheat oven to 180oC (350oF). Beat eggs
in a bowl until foamy. Add sugar and butter.
Beat until fluffy. Pour the coconut milk
into the ground rice and mix well.
Blend into the egg mixture, beating well
until smooth. Add baking powder.
Wilt banana leaves by passing over an open
flame for several seconds. Line two small baking dishes or heatproof
pans, about 20 cm in diameter, with banana leaves. Brush banana leaves
with butter.
Pour mixture into the baking dishes,
distributing evenly.
Top with grated cheese and brush with
butter again.
Bake in preheated oven for about 20
minutes or until a knife inserted in the center comes out clean.
