Equipment
Ingredients
Lining
- 1 fresh banana leaves
Dry Mixture
- 150 g rice flour
- 50 g glutinous rice flour
- 10 g baking powder
- 3 g salt
Wet Base
- 100 g cream cheese, softened at room temperature
- 100 g granulated sugar
- 4 egg yolks, room temperature
- 200 ml full-fat coconut milk, well shaken
- 30 g unsalted butter, melted and slightly cooled
Meringue
- 4 egg whites, room temperature
- 50 g granulated sugar
Toppings
- 2 salted duck eggs, cooked, peeled, and sliced thinly
- 50 g parmesan cheese, freshly grated
- 30 g unsalted butter, melted, for brushing
Nutrition (per serving)
Method
Preheat the oven to 190°C/375°F. Position a rack in the middle of the oven.
Pass the banana leaf circles gently over a low gas flame or electric burner until they turn glossy and pliable. Press them securely into six 10-centimeter tart tins or ramekins.
Sift the rice flour, glutinous rice flour, baking powder, and salt together into a medium bowl.
In a large mixing bowl, beat the softened cream cheese and 100 grams of granulated sugar until perfectly smooth. Add the egg yolks one at a time, mixing well after each addition.
Stir the coconut milk and 30 grams of melted butter into the yolk mixture. Gently mix in the sifted dry ingredients using a whisk until just combined and free of large lumps.
In a separate, meticulously clean bowl, whip the egg whites until soft peaks form. Gradually sprinkle in the remaining 50 grams of sugar while whipping until glossy, stiff peaks form.
Fold one-third of the whipped egg whites into the batter to lighten it. Gently fold in the remaining whites in two batches using a rubber spatula, being careful not to deflate the airy mixture.
Divide the batter evenly among the prepared banana leaf-lined molds, filling each about three-quarters full.
Bake in the preheated oven at 190°C/375°F for 15 minutes, allowing the cakes to rise and partially set.
Briefly remove the cakes from the oven. Arrange slices of salted duck egg on top of each cake and sprinkle generously with grated parmesan cheese.
Return the cakes to the oven and bake for an additional 10 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and immediately brush the tops of the hot cakes with the remaining 30 grams of melted butter. Let them cool slightly before serving warm.
Chef's Notes
- Using a deliberate combination of regular rice flour and glutinous rice flour is the secret to achieving a crumb that is structural enough to rise, yet pleasantly chewy.
- The cream cheese is unconventional for traditional bibingka but it stabilizes the rich egg yolks and contributes a luxurious, tender crumb reminiscent of a Japanese souffle cheesecake.
- Do not skip wilting the banana leaves. Beyond making them pliable for lining molds, the heat releases their natural essential oils, infusing the cake with a distinct, sweet tea-like aroma.
- For the highest volume meringue, ensure your egg whites are entirely at room temperature and your mixing bowl is completely free of grease or residual yolk.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Wrap each individual cake tightly in plastic wrap, then foil.
Reheating: Microwave for 20 to 30 seconds with a damp paper towel over top, or steam for 5 minutes until soft and warm.
