Bibingka Cookies Recipe (with Video)

Prepping the salted duck egg
1. Take the salted duck egg out of the shell and cut it into 1/6 slices lengthwise.
Preparing the coconut and Parmesan mixture
1. In a small bowl, mix together the coconut flakes and Parmesan cheese.
2. Set aside.
Making the cookie dough
1. In a bowl, mix the cake mix, butter, and eggs until well combined.
2. Using an ice cream scooper, scoop the dough into your hand and flatten it a bit.
3. Place a slice of the duck egg in the middle.
4. Close the seams and roll it into a ball.
5. Continue until you have finished the cookie dough.
6. Now take the cookie balls, and roll them in the coconut mixture.
7. Place on a plate and chill in the refrigerator for an hour.
Preparing the oven and baking sheet
1. Preheat the oven to 375*F.
2. Roast banana leaves over an open flame.
3. Line a baking sheet with a silicone mat or parchment.
4. Then place the roasted banana leaves on top.
5. Place the cookies on top of the banana leaves and bake for 15 minutes.
Cooling the cookies
1. Once baked, let cool for 5 minutes on the baking sheet.
2. Then transfer to a wire rack to let cool completely.