• 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

• Over medium-low heat, lightly grease the pan with butter and pour ¼ cup of the batter.
• 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.
• 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

• Preheat oven to 375 F. Pass the banana leaves on low flame to soften and line the tin molds.
• 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.
• Continue to bake for another 10 to 15 minutes until lightly golden and a toothpick inserted in the center comes out clean.
• Remove from the oven and brush with margarine or butter. Sprinkle with brown sugar. Garnish with grated mature coconut and shredded cheese. Serve hot.