Rice flour, glutinous rice flour, sugar, baking powder and salt are sifted together. Coconut milk, melted butter and beaten eggs are whisked in until smooth. A banana leaf lines a cake tin (or individual ramekins), brushed with butter. The batter is poured in to 2 cm depth. Baked at 200°C 15 minutes; salted egg slices and grated cheese are pressed on top; baked another 10 minutes. Finished with butter, sugar and a thick layer of fresh grated coconut.
Halo-halo is an assembly, not a cooking project. Each tall glass gets a spoonful of 6-8 different sweetened components: red mung beans, white beans, kaong (sugar palm), nata de coco, sweet jackfruit, sweetened bananas, sago pearls, leche flan. Shaved ice piles on top of the layered components. Evaporated milk pours over. Topped with a scoop of ube ice cream and a small piece of leche flan. Sprinkled with toasted pinipig (pounded young rice) or crushed cornflakes.
Sugar caramelises in each llanera tin until amber and runny; tins set aside to cool. Yolks whisk gently (don't aerate, that creates bubbles in the set flan) with condensed milk, evaporated milk and a splash of vanilla. Custard strains through a fine sieve into the caramel-lined tins. Steams in a bain-marie 40-45 minutes (or oven-bakes covered in a water bath at 160°C). Cools completely; chills for 4 hours. Inverted onto plates at service, the caramel becomes the sauce.