Bibingka French Toast

In a pan, combined salted egg yolks, condensed milk, and butter and whisk until smooth. Add powdered milk and coconut cream then cook while continuously stirring until slightly thickened and smooth. Set aside.

In a bowl, combine the grated salted egg whites, keso de bola, and quick melt cheese. Set aside.

In a pan over medium heat, toast the rice flour while continuously stirring for about 5 – 10 minutes, or until the flour has turned a light blond color.

In a bowl, place the toasted rice flour, coconut cream, eggs, baking powder, sugar, and melted butter. Mix together until a smooth and slightly thick batter.

Soak and coat each bread slice in the batter and immediately transfer to a pan with butter over medium heat. Cook each side for about 3-4 minutes each side or until golden on both sides.

Place a layer of the keso de bola filling on top of the french toast slice and top with another cooked french toast slice. Cook over low heat until the cheese is slightly melted.

Transfer to plate and drizzle with salted egg sauce.