Bibingka (Rice Cake) with Salted Egg and Coconut

In a large bowl, whisk together the glutinous rice flour, baking powder, salt, and sugar. Pour in the coconut milk, water, and melted butter, and whisk until smooth and well combined. The batter should be thin enough to pour but slightly thick.

Let the batter rest for 10 minutes. This allows the rice flour to hydrate and gives the bibingka a softer texture.

Preheat your oven to 190°C (375°F). If you have a gas oven, you can use the top rack to get that nice charred top.

Line muffin pans or small ramekins with banana leaves if you have them (this adds a lovely aroma), or lightly grease them with butter. If using banana leaves, wilt them briefly over a flame or in the oven to make them pliable, then cut into squares that line the cups.

Pour the batter into the prepared cups, filling each about 3/4 full. Tap the pan gently on the counter to release any air bubbles.

Place a slice of salted egg on top of each bibingka. If using cheese, sprinkle a little grated cheese over each.

Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. If you want a charred top, switch to the broiler for the last 2-3 minutes, watching carefully so it doesn't burn.

Remove from the oven and immediately brush the tops with butter. Sprinkle with grated coconut while still warm. Serve warm, preferably the same day, though they're still delicious reheated.