Bollo de arroz (bollo de arroz)

Instructions

1. Soak the rice in water for 2 hours, then drain it.
2. Blend the rice with the coconut milk and milk until you have a fairly smooth purée.
3. Add the sugar, eggs, melted butter, baking powder, salt and cinnamon, then mix well.
4. Blanch the bijao leaves for a few seconds to soften them, then dry them.
5. Spoon the batter onto the leaves, fold them into tightly closed parcels and tie them.
6. Arrange the parcels in a dish and bake at 180 °C for 50 to 60 minutes.
7. Let them cool slightly before opening the parcels and serving.