1 cup sugar
1-½ cups coconut milk
2 cups rice flour
½ tsp. salt
4 tbsps. Baking powder
Mix sugar and coconut milk. Add the beaten eggs.
In a separate bowl, mix the flour, baking powder and salt. Combine with the egg mixture. Line bibingka molds with banana leaf. Pour the mixture and bake for 25 minutes at 375ºF. Baste occasionally with butter.
When almost done, sprinkle top with sugar to create a caramel-like crust. Serve as is with ginger salabat, it's perfect accompaniment.