Bibingka (Rice Cake)

Instructions

1. 1Preheat your oven to 175°C. Take the 2 tablespoons of Butter. Melt 1 tablespoon of the Butter and set it aside in a small bowl for later use. Use the remaining 1 tablespoon of Butter to thoroughly grease an 20.32 × 20.32 cm square baking dish or a 22.86 cm round baking dish, or several individual molds.
2. 2In a large mixing bowl, combine the 2 cups of Rice Flour, 0.5 cup of Sugar, 2 teaspoons of Baking Powder, and 0.5 teaspoon of Salt. Whisk these dry ingredients together until they are well combined.
3. 3Pour the 1 can of Coconut Milk into the bowl with the dry ingredients. Add the 3 large Eggs. Whisk all ingredients together until the batter is completely smooth and free of any lumps.
4. 4Carefully pour the smooth batter into the prepared baking dish or molds. Bake in the preheated oven at 175°C for 30 to 40 minutes, or until a wooden toothpick inserted into the center of the bibingka comes out clean.
5. 5Remove the bibingka from the oven. Immediately brush the entire top surface with the reserved 1 tablespoon of melted Butter. Evenly sprinkle the 0.5 cup of Grated Cheese over the buttered top, then arrange the 4 halves of Sliced Salted Duck Egg on top of the cheese.
6. 6Return the bibingka to the oven at 175°C for an additional 5 to 10 minutes, or until the cheese is fully melted and bubbly. Carefully remove it from the oven and serve warm.

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