Bibingka

Ingredients

• 250g rice flour
• 2 tsp baking powder
• 1/2 tsp salt
• 180g caster sugar
• 3 eggs
• 400ml coconut milk
• 120ml evaporated milk
• 60g butter, melted, plus 30g extra for brushing
• 2 banana leaves, or baking parchment
• 2 salted duck eggs, sliced
• 80g mild cheddar or Edam, thinly sliced
• 60g desiccated coconut, to serve
• 2 tbsp caster sugar, extra, to serve

Before you cook

• Heat the oven to 190C.
• Pass the banana leaves briefly over a gas flame or dip them in boiling water until they turn glossy and pliable.
• Line a 23cm round tin with the softened banana leaves, letting them stand a little above the rim.
• Whisk the rice flour, baking powder and salt together in a large bowl.
• Slice the salted duck eggs and the cheese and keep them beside the oven.

Steps

1. Beat the eggs and sugar together in a second bowl for 2 minutes until pale and slightly foamy.
2. Whisk in the coconut milk, evaporated milk and 60g of melted butter.
3. Pour the wet mixture into the dry ingredients and whisk just until smooth, stopping as soon as no lumps remain.
4. Pour the batter into the lined tin, which should come about three quarters up the sides.
5. Bake for 25 minutes until the surface is set and the edges have pulled slightly from the leaves.
6. Open the oven and lay the salted duck egg slices and cheese over the top of the cake.
7. Return the tin to the oven and bake for another 12 to 15 minutes until the cheese has melted and a skewer comes out clean.
8. Switch the oven to its top grill setting and brown the surface for 2 minutes, watching it closely.
9. Take the tin out and brush the hot cake generously with the remaining melted butter.
10. Scatter the desiccated coconut and extra sugar over the top.
11. Rest the bibingka for 10 minutes, then cut it into wedges in the leaf and serve warm.