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Bibingka is a pastry that you can enjoy any time of the year but it’s best eaten in the colder -ber months with a cup of tsokolate (hot chocolate). Its shape is a lot like that of a pancake’s but unlike its Western cousin, bibingka is made out of rice flour or glutinous rice, chicken eggs, pieces of salted duck eggs, and a soft Filipino cheese made out of carabao’s milk called kesong puti. Traditionally it is baked over a wood fire in a clay oven, served on a banana leaf, and topped with shredded coconut. Sometimes you eat it with a pat of butter, which melts on the hot cake. During the holiday season, you can find bibingka vendors baking fresh cakes outside your neighborhood church after you attend Simbang Gabi.  But if you want your bibingka and tsokolate fix at any time of the year, there’s a place called Tsoko Nut along Pasong Tamo, Makati that serves this delicious combo.