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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.
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In a bowl, combine the glutinous rice flour, rice flour, all-purpose flour, and baking powder. Mix until well combined. Set aside.
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In a separate bowl, mix together the Angel’s Evaporada, eggs, sugar, coconut cream, and melted butter until well combined.
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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.
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Add the grated keso de bola into the batter and mix well until it’s evenly dispersed throughout the batter.
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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.
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Pour batter into the prepared banana leaf cups, filling it up 3⁄4 of the way.
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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.
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Remove the half-cooked muffins from the oven and top with a slice of queso de bola and salted egg slices.
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Return to the oven and bake until a tester comes out clean when inserted in the middle, about 10-20 minutes.
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Serve warm with a fresh pat of butter on top and freshly grated niyog on the side. Enjoy with a hot cup of tableya.
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