Adlay Bibingka

Method

1. Blend the cooked adlay with 1/2 cup coconut milk until mostly smooth, leaving a little grain texture rather than turning it completely pasty.
2. Heat the oven to 190°C and line a 23 cm pan with softened banana leaves, overlapping the leaves so the adlay batter cannot leak.
3. Combine the milled adlay, rice flour, all-purpose flour, sugar, baking powder, and salt, breaking up every lump before adding liquid.
4. Whisk eggs, the remaining coconut milk, evaporated milk, melted butter, and the blended adlay in a second bowl.
5. Combine wet and dry mixtures just until smooth, then fold in the grated coconut. The batter should pour in a thick ribbon; add one tablespoon water only if it is too stiff.
6. Pour into the pan and bake for 25 minutes, until the edges look set. Scatter the cheese over the surface.
7. Bake another 10–15 minutes, until the centre springs back and no wet batter clings to a skewer.
8. Rest 15 minutes before slicing. The finished crumb should be tender and lightly nutty, not wet or coarse.