The night before, combine 2 cups of rice flour (galapong), ½ cup glutinous rice flour (malagkit na bigas), 1 cup sugar (asukal), 1 tablespoon baking powder (pampalaki), and 1 teaspoon salt (asin) in a large mixing bowl. Whisk these dry ingredients together until well combined (haluing mabuti hanggang maghalo).

Pour in 1½ cups coconut milk (gata) and ½ cup water (tubig) gradually while whisking continuously. Add ¼ cup melted butter (tinunaw na mantikilya) and 3 beaten eggs (binateng itlog). Mix thoroughly until you achieve a smooth, lump-free batter (hanggang maging makinis ang palaman). Cover the bowl with plastic wrap and refrigerate overnight or for at least 8-12 hours (ilagay sa refrigerator magdamag).

Line your mamon tins or 6-inch round cake pans with the prepared banana leaves, ensuring the shiny side faces up (ang makintab na parte ay nakaharap sa itaas). If using parchment paper instead, grease it lightly with butter.

Place the filled molds on the lower rack of your preheated oven and bake for 20-25 minutes. Watch as the edges begin to set and the center starts to rise. The batter should be mostly cooked through but still slightly wet on top.

Move the bibingka to the top rack and switch your oven to broil at 450°F (230°C). Cook for an additional 1-2 minutes, watching carefully until the top develops beautiful char marks (hanggang magkaroon ng magandang tutong sa ibabaw). The top should have golden-brown spots but not be burnt.

Remove from the oven and immediately brush the top with softened butter (pahiran ng malambot na mantikilya). Sprinkle generously with sugar (asukal) and top with freshly grated coconut (bagong kudkod na niyog).

Serve your bibingka hot, straight from the oven (ihain habang mainit pa). The texture should be soft and fluffy in the center with a slightly crispy top and bottom. Traditional accompaniments include hot chocolate (tsokolate) or ginger tea (salabat).

If you need to store leftover bibingka, let it cool completely then place in an airtight container. It will keep at room temperature for up to 24 hours or in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 20-30 seconds, though oven reheating will better preserve the texture.

Remember that bibingka is best enjoyed fresh and warm, when the contrast between the soft center and slightly crispy exterior is at its peak. The aroma of the banana leaves, coconut, and charred top creates that distinctive bibingka experience that makes it such a beloved Filipino Christmas tradition.