Filipino Bibingka

Instructions

1. Prepare the cooking vessels
   Preheat your oven to 375°F (190°C). Line 6-8 small round cake pans or a large 9-inch cake pan with banana leaves, allowing some overhang. If banana leaves aren't available, you can use parchment paper brushed with butter.
2. Mix the dry ingredients
   In a large bowl, whisk together the rice flour, all-purpose flour, baking powder, salt, and sugar until well combined and free of lumps.
3. Combine the wet ingredients
   In a separate bowl, whisk together the beaten eggs, coconut milk, and melted butter until smooth and fully incorporated.
4. Make the batter
   Gradually pour the wet ingredients into the dry ingredients, stirring continuously until you have a smooth, pourable batter with no lumps. Let the batter rest for 10 minutes.
5. Prepare for baking
   Pour the batter into the prepared pan(s), filling each about 2/3 full. Place slices of salted duck egg on top of the batter, pressing them in slightly.
6. Bake the bibingka
   Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. For the last 5 minutes of baking, sprinkle the grated cheese on top and return to the oven.
7. Add final toppings
   Remove the bibingka from the oven and brush the top with additional melted butter. Sprinkle with grated coconut while still hot.
8. Serve
   Serve the bibingka warm, directly on the banana leaves for an authentic presentation. Traditionally enjoyed for breakfast or as a snack, especially during the Christmas season in the Philippines.