1 3/4 cups jasmine rice (for Galapong/rice batter)
1 1/4 cups flour
1/4 cup plus 4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cup galapong
1 cup coconut milk
2 salted eggs
4 slices sharp cheddar cheese
4 slices kesong puti
4 tablespoons melted butter
1 cup freshly grated coconut
Softened butter (grease for the clay cazuelas/mould)
Four 6-inch banana leaf rounds, if unavailable use wax paper
For the galapong:
Rinse the rice under cold running water until clear. Drain and put it in a bowl with cold water to cover and let it stand inside the refrigerator overnight. In the morning, drain and rinse again and then drain in a colander (perforated bowl) for 30 minutes. Pour into a food processor and process until the mixture is finely grounded, about 1 or 2 minutes. Make sure to scrape the sides of the processor. If available, to make it more finely in texture, use a coffee/spice grinder and grind 2 or 3 tablespoons at a time. You will only need 1 1/2 cups galapong.
For the Bibingka:
Pre-heat the oven to 220 degrees Celcius (fan forced). Brush the bibingka mould/containers with butter and line with the banana leaves or wax paper.
Sift the flour, 1/4 cup sugar, baking powder and salt into a bowl. Add in the galapong. With a whisk, beat the eggs and coconut milk in a separate bowl. Pour into the dry ingredients and with a rubber spatula, mix slowly until smooth.
Divide the mixture among the lined containers, nestle the duck eggs (I used half a duck egg per cake, quartered), cheddar cheese strips and kesong puti and finally 1 tablespoon sugar per cake.
Set the cakes on the top rack of the oven and bake until firm, around 15 minutes.
Brush the bibingka with the melted butter while still warm. Unmold each bibingka onto a serving plate.
Serve with cheese, butter and grated coconut. Enjoy!