Bibingka (Coconut Rice Cake)

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1. 1Step 1: Thaw frozen banana leaves at room temperature, or quickly thaw them under cool running water. Rinse banana leaves to remove any dirt or dust. Pat dry with paper towel or cloth kitchen towel.
2. 2Step 2: If necessary, remove the thick rib that runs down the center of the banana leaf. Use scissors or a sharp knife to cut the banana leaf to fit the baking vessel.
3. 3Step 3: Use kitchen tongs to hold the banana leaves. Pass them over an open flame (such as a gas stove burner) several times until the banana leaf is shiny and deep green. Repeat with all banana leaves. Set aside. Be careful not to burn the banana leaf.
4. 4Step 4: Grease a giant muffin tin with melted butter. Press the banana leaf into the muffin tin cavity to line the mold. Brush the banana leaf with melted butter. Set aside and prepare the batter.
5. 5Step 5: Preheat oven to 375°F (190°C).
6. 6Step 6: Sift together rice flour, all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
7. 7Step 7: In a large bowl, whisk eggs until yolks are broken. Add sugar. Use an electric hand mixer or a sturdy whisk to beat eggs and sugar until smooth. Add coconut milk and melted butter. Beat together until well combined.
8. 8Step 8: Add half of the dry rice flour mixture. Stir to combine. Add the remaining rice flour mixture. Mix until the batter is smooth and there are no dry streaks of flour.
9. 9Step 9: Add 1/2 cup portions of batter into the prepared giant muffin tin. Bake for 20 minutes. Add slices of cream cheese on top of each bibingka. Bake for another 10-15 minutes until the cakes are set and a toothpick inserted in the cake comes out clean.
10. 10Step 10: Unmold bibingka from the giant muffin tin. Bibingka is best served warm, fresh from the oven.