Bibingka (Filipino Coconut Milk Cake)

Step 1

Preheat your oven to 350F.

Step 2

(If using the banana leaf) grease a 9-inch cast-iron skillet with butter and line it with the leaf, overlapping the pieces so that there are no gaps. Butter the leaf and trim any edges, as needed.

Step 3

(If not using the banana leaf) grease your 9-inch cast-iron skillet with butter

Step 4

In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until evenly combined.

Step 5

In another bowl, or large liquid measuring pitcher, combine coconut milk, milk, eggs, and butter. Whisk until blended.

Step 6

Pour the wet mixture into the rice flour mixture and gently stir until the batter is evenly moistened.

Step 7

Pour the mixture into the prepared skillet.

Step 8

Bake the cake for 15 minutes.

Step 9

Remove the cake from oven and sprinkle the top with the cheese and salted egg pieces.

Step 10

Return the cake to the oven and bake for an additional 30-35 minutes, until the cake is golden brown and toothpick inserted in the middle comes out clean.

Step 11

When done, remove the cake from the oven and let cool in the pan for 10-15 minutes.

Step 12

Serve warm.