Babingka - (ba-BING-cah) chewy Filipino desert and snack item!

1 box Mochiko Rice Flour (about 16 - 20 oz.) [found in most Asian or International grocery stores]
2.5 cups of suger
2.5 cups of milk
5 eggs
0.75 stick of butter (0.5 cups melted)

Mix items in a bowl untill lumps are gone and is about the consistancy of your average cake batter. Pour into a glass tray. Crosshatch batter with a fork to get the air bubbles out. Bake in a pre-heated oven at 350^oF for an hour. Cool, and enjoy!

Ok, sounds simple, right? No one that can cook can screw this up, correct? Wrong. On a personal note, do NOT do the following:

DO NOT...
...mix butter brands! There is a silght risk of a chemical reaction making the final product extra greasy. It's suppose to be greasy anyway, but you don't want it TOO greasy, now do you?
...pop a bubble you missed with a toothpick! There is a reason that it inflated, and you do not want to know what that reason is even if it's a safe one.

Oh yeah, and if you attempt to try this on your own, keep a few things in mind.

1. There is a differance between regular flour and rice flour. One is made from rice, the other is made from wheat grain.
2. The bubbling along the edges is normal. When it cools, it will get absorbed back into the final product.
3. Under no cercumstance should you use a metal cooking tray to cook the batter. You'll burn more than you can chew.
4. Regular milk is recommended, but if you are feeling risky, feel free to try skim milk or even chocolete milk. It's your funeral if you do, though.
5. If you are into counting calories, don't cook this. There is about 1600+ in it and depending on how small the portions are cut can get to about 16 calories per serving... although I don't know how you can cut something this chewy into a hundered peices.

Okay, enough being Tako the Octopus. Time to eat!