Baked Buchi

1 cup boiled mongo
2 cups malagkit rice
1 cup brown sugar
1/2 cup mashed boiled gabi

Soak the rice overnight and grind to stiff dough. Pare, boil, mash the gabi and pass through a coarse strainer. Mix the rice dough and the mashed gabi. Add the sugar to the boiled mongo. Use the rice and the gabi mixture as wrapper for the mongo. Form into balls the size of an egg and press down to about 1 1/2 centimeter thick. Arrange in a baking pan lined with banana leaf. Brush the top with thick coconut milk or melted butter. Bake in native oven until golden brown, or fry. Serve hot.