Place a round bowl on top of banana leaves. Trace the bowl to from a round circle. Pass the leave over fire until wilted. Line banana leaves in a cupcake mold or torta mold. Set aside.
Pre heat oven at 350 F
Wet ingredients- place sugar and beaten egg in a medium size bowl. Mix until the smooth. Add the water and coconut milk. Set aside.
Dry Ingredients- mix glutinous rice four, all purpose flour, salt and baking powder in a large bowl. Mix using wire whisk. Add the wet ingredients until there are no lumps.
Transfer Bibingka batter into the prepared pan and bake in a preheated oven for 20-30 minutes, or insert a toothpick in the middle of the Bibingka, and if comes out clean, it is done. Add the topping about 18 minutes during baking, or before you put it in the oven. FOR ME, I PREFER TO ADD THE TOPPING 18 – 20 MINUTES OF BAKING AND CONTINUE BAKING.