Bibingka

Instructions

1. Prepare the banana leaves
   If using banana leaves, wash thoroughly and pass quickly over an open flame until they become pliable. Cut into circles slightly larger than your baking pans and use to line 6-8 small round cake pans or a large 9-inch cake pan.
2. Make the batter
   In a large bowl, whisk together the rice flour, glutinous rice flour, baking powder, sugar, and salt. Gradually add the coconut milk and beaten eggs, stirring until the mixture is smooth with no lumps. Stir in 1/4 cup of the melted butter.
3. Prepare for baking
   Preheat the oven to 375°F (190°C). If not using banana leaves, grease your pans well with some of the remaining melted butter. Pour the batter into the prepared pans, filling them about 2/3 full.
4. Add toppings and bake
   Arrange slices of salted egg on top of the batter and sprinkle with half of the grated cheese. Bake for 15 minutes until the edges start to brown.
5. Add final toppings
   Remove from the oven and brush the tops with the remaining melted butter. Sprinkle with the fresh grated coconut and the remaining cheese. Return to the oven.
6. Finish baking
   Bake for an additional 10-15 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The bibingka should be slightly springy to the touch.
7. Serve
   Remove from the oven and let cool slightly. Serve warm, preferably still in the banana leaf lining. Traditionally, bibingka is served during Christmas season breakfast after Simbang Gabi (night mass).