Prepare the banana leaves. Wash and dry the banana leaves. Briefly heat them over a stove flame or warm pan until slightly wilted and flexible. Cut them into pieces large enough to line your molds.

Line the molds. Place the softened banana leaves inside small round baking or muffin molds. Trim any excess leaf that extends too far beyond the edges.

Mix the dry ingredients. In a large bowl, combine the rice flour, glutinous rice flour, sugar, and baking powder. Mix well.

Mix the wet ingredients. In a separate bowl, whisk together the egg, melted butter, and coconut milk until well combined.

Make the batter. Gradually add the wet mixture to the dry ingredients. Whisk until smooth and well blended. Make sure there are no large lumps, but avoid overmixing.

Fill the molds. Pour the batter into the banana-leaf-lined molds, filling each about three-quarters full.

Add toppings. Arrange slices of salted egg and a little grated cheese over the batter.

Bake. Preheat the oven to 200°C. Place the molds on a baking tray and bake for 15 to 20 minutes, or until the bibingka is set and lightly golden on top.

Finish the bibingka. Remove from the oven and brush the surface with a little butter or margarine if desired. Top with additional grated cheese, grated coconut, and sugar.

Serve. Serve the bibingka warm and fresh, preferably with hot coffee, tea, or salabat.