INGREDIENTS

banana leaves, cleaned
1 ½ cup glutinous rice flour
1 ½ cup rice flour
1 ½ cup all-purpose flour
2 tsp baking powder
1 ½ cup Angel Evaporada
6 pcs beaten eggs
1 ½ cup white sugar
1 cup coconut cream
6 tsp butter, melted
1 cup queso de bola, grated
3 pcs salted egg, sliced for topping
quezo de bola, cut into slices, for topping
grated niyog, for topping
butter, for topping

PROCEDURE

1. Prepare banana leaves first. Run banana leaves through an open flame to soften and release their aromatic oils. When all have been heated set aside the banana leaves.
2. In a bowl, combine the glutinous rice flour, rice flour, all-purpose flour, and baking powder. Mix until well combined. Set aside.
3. In a separate bowl, mix together the Angel’s Evaporada, eggs, sugar, coconut cream, and melted butter until well combined.
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.
5. Add the grated keso de bola into the batter and mix well until it’s evenly dispersed throughout the batter.
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 strip.
7. Pour batter into the prepared banana leaf cups, filling it up 3⁄4 of the way.
8. 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.
9. Remove the half-cooked muffins from the oven and top with a slice of queso de bola and salted egg slices.
10. Return to the oven and bake until a tester comes out clean when inserted in the middle, about 10-20 minutes.
11. Serve warm with a fresh pat of butter on top and freshly grated niyog on the side. Enjoy with a hot cup of tableya.