Name: Quezo de Bola Bibingka Bites
Ingredients: 16 -20 banana leaves cut into big squares; 1 ½ cups glutinous rice flour; 1 ½ cups rice flour; 1 ½ cups all-purpose flour; 2 tsp baking powder; 1 ½ cups Angel Evaporada; 6 eggs; 1 ½ cups white sugar; 1 cup coconut cream; 6 tsp melted butter; 1 cup queso de bola; 3 salted eggs; quezo de bola; butter, for topping; grated niyog, for topping

Prepare banana leaves

1

Run banana leaves through an open flame to soften and release their aromatic oils. When all have been heated set aside the banana leaves.

Dry ingredients

2

In a bowl, combine the glutinous rice flour, rice flour, all-purpose flour, and baking powder. Mix until well combined. Set aside.

Wet ingredients

3

In a separate bowl, mix together the Angel’s Evaporada, eggs, sugar, coconut cream, and melted butter until well combined.

Mix wet and dry

4

Carefully add the dry ingredients a third at a time into the wet ingredients and fold until everything is fully incorporated into a smooth batter with no lumps.

Queso de bola

5

Add the grated keso de bola into the batter and mix well until it’s evenly dispersed throughout the batter.

Form banana leaf cups

6

Cut the heated banana leaves into strips with the same width as the sides of the muffin/cupcake tins. Line the sides of each muffin/cupcake tin with the banana leaf strips.

Fill and bake

7

Pour batter into the prepared banana leaf cups, filling it up ¾ of the way. Bake in a 180°C preheated oven for 7-10 minutes, or until the top has formed but the batter is still jiggly and half-cooked.

Add toppings

8

Remove the half-cooked muffins from the oven and top with a slice of queso de bola and salted egg slices. Return to the oven and bake until a tester comes out clean when inserted in the middle, about 10-20 minutes.

Add butter and niyog

9