Bibingka with Salted Egg and Queso de Bola

Preheat your oven to 375 deg F (190 deg C) and line a small ramekin with a piece of trimmed banana leaf, brushing it lightly with a drop of coconut oil.

In a mixing bowl, whisk together the rice flour, brown sugar, coconut milk, and the beaten egg until a smooth, thin batter forms.

Pour the mixture into the prepared ramekin.

Carefully press the diced salted duck egg and the grated queso de bola into the top of the batter.

Bake for 15-18 minutes until the center is set and the top turns a beautiful golden brown with the cheese bubbling and slightly charred at the edges.

Remove from the oven and let it rest for 2 minutes.

The result is a fragrant, warm rice cake that balances the savory salt of the egg and cheese with the subtle sweetness of the coconut and sugar.

Serve warm directly in the ramekin.