6 servings

Ingredients

• Banana leaves (frozen or fresh), enough to cover an 11-inch pie plate 
• 2 tablespoons unsalted butter, softened to room temperature 
• 4 whole eggs 
• 2 cups rice flour 
• 2 cups coconut milk (canned or fresh) 
• 1 cup granulated sugar 
• ¼ cup melted unsalted butter  
• 2 tablespoons baking powder 
• ½ teaspoon salt 
• 2 tablespoons grated extra-sharp cheddar cheese  
• 2 salted eggs or regular hard-boiled eggs, peeled and sliced 
• Butter, for serving
• For the glaze
• ¼ cup canned coconut cream  
• ¼ cup granulated sugar

Procedure

• Preheat the oven to 375F. 

• Wash the banana leaves with soap and water. Pat them dry with paper towels, and then grease one side with softened butter.  

• Line an 11-inch pie plate with the banana leaves, buttered side up. Let them overlap if they are narrow and extend over the edge of the dish by a few inches if needed. Set aside. 

• In a large bowl, mix the eggs, rice flour, coconut milk, sugar, melted butter, baking powder, and salt.  

• Pour the batter into the leaf-lined pie pan. 

• Arrange slices of salted eggs on top of the batter and sprinkle with grated cheese. 

• Bake at 375F for 35 to 40 minutes. The bibingka is done when a toothpick or a thin, sharp knife inserted in the center comes out clean.  

• For the glaze: Mix the coconut cream and sugar until thick. Brush the top of the bibingka with glaze and return the cake to the oven. Broil at 450F for 5 minutes until the top is browned. Do not leave the bibingka unattended or it may burn. Serve immediately with butter.