Preheat the oven toaster and line small mamon molders with banana leaves. Set aside.
In a bowl, beat eggs then add hotcake mix, rice flour, sugar, milk, coconut milk, coconut cream, and melted butter. Mix well.
Scoop bibingka mixture onto mamon molders about ¾ full.
Place the bibingka in the oven for about 6-8 minutes then take it out gently from the oven the half-baked bibingka and top with salted egg, cheese or ham slices and bake again until toothpick inserted in the middle comes out clean.
Serve with grated coconut.