Bibingka :)

http://www.pampanguenacafe.us/pampanguena_cafe_menu.htm

http://www.philippinesinsider.com/filipino-cuisine/recipes/enliven-christmas-with-puto-bumbong-and-bibingka/

A traditional filipino rice flour cake with soft , fluffy and slightly sticky texture usually serve near a church during christmas. Nowadays you can find it in any season.

No Filipino Christmas is ever without bibingka and puto bumbong. They are inexorably associated with misa de gallo, the dawn mass on the nine days before Christmas. While they are more common as street food, they are so popular (even among tourists) that even five-star hotels serve them–using the traditional cookware–during the holiday season.

Ingredients:

½ cup melted margarine
1 1/2 cups sugar
4 pcs eggs, beaten
1 can coconut milk (12oz) or 1 ½ fresh coconut milk
1/2 cup fresh milk
2 cups rice flour
4 pcs salted eggs, sliced
Grated coconut

Directions:

In a large mixing bowl, beat egg until pale yellow. Gradually add sugar until well incorporated. Mix in melted margarine.
Alternately add in flour and milks until well blended
Pour mixture ¾ full into baking dish greased with margarine and lined with wax paper (makes about 12-15 servings on small individual brioche molds).
Add in salted eggs on top and bake for 20 minutes on 300-350F preheated oven or until toothpick inserted in the center comes out clean.
Brush with margarine and sprinkle sugar and grated coconut if desired.

Hope you like it (=