Special Bibingka Pancakes

1. In a bowl, combine rice flour, all-purpose flour, sugar, coconut milk, eggs, baking powder, salt, and oil in a bowl. Whisk until smooth.

For bibingka pancakes

1. Over medium-low heat, lightly grease the pan with butter and pour ¼ cup of the batter.
2. When bubbles start to form, top with sliced salted duck egg and ham. Cook until bubbles pop and the edges dry, for about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes.
3. Remove from the pan and brush with margarine or butter. Sprinkle with brown sugar. Garnish with grated mature coconut and shredded cheese. Serve hot.

For oven-baked bibingka

1. Preheat oven to 375 F. Pass the banana leaves on low flame to soften and line the tin molds.
2. Pour batter into banana leaf-lined molds and bake in the oven for about 5 minutes or until it slightly sets. Remove from the oven and top with sliced salted duck egg and ham.
3. Continue to bake for another 10 to 15 minutes until lightly golden and a toothpick inserted in the center comes out clean.
4. Remove from the oven and brush with margarine or butter. Sprinkle with brown sugar. Garnish with grated mature coconut and shredded cheese. Serve hot.