To begin, preheat the oven to 190°C. Line small round tins or ramekins with softened banana leaves, letting them overhang slightly. This step gives Bibingka its signature aroma. Move to mixing the dry ingredients.

In a large bowl, whisk together rice flour, baking powder, sugar and a pinch of sea salt until combined. This prevents clumps later and ensures even texture. Transition to the wet ingredients.

In another bowl, beat eggs lightly. Add coconut milk, fresh milk and melted butter, whisking until smooth. Avoid overbeating to maintain a tender crumb. Prepare to combine wet and dry mixtures.

Gradually pour the wet mixture into the dry ingredients, whisking gently to form a smooth batter. Aim for a consistency similar to thick cream. Allow it to rest for 10 minutes to hydrate the flour. Move to filling the tins.

Ladle the batter into the banana leaf-lined tins, filling each to about two-thirds full. This leaves room for rising. Prepare to add toppings.

Arrange slices of salted duck egg and cheese on the top of each cake. These toppings sink slightly as the cake bakes, infusing savoury flavour throughout. Move to baking.

Place the tins on a baking tray and bake for 25–30 minutes until golden and a skewer inserted into the centre comes out clean. The edges will form a light crust. Transition to finishing touches.

Once out of the oven, immediately brush the hot tops with softened butter. The heat melts the butter, giving sheen and extra richness. Prepare for final garnishing.

Sprinkle lightly toasted desiccated coconut over the warm cakes. Serve hot with grated cheese and more salted egg slices if desired. Bibingka is best enjoyed fresh with hot tea or coffee.