The fermented rice batter will be steamed in banana-lined bamboo platters (bilao ) as well as individual molds. Through the years, home cooks have spinned these rice cakes into many delicious varieties by adding extracts for example pandan and ube flavorings or by topping all of them with slices of cheese or salted duck eggs. This here‘s a basic putong puti recipe which you‘ll, in fact, fancy as you wish. Enjoy!
INGREDIENTS
- 4 cups rice flour
- 2 cups water
- 1 (13.5 ounces) can coconut milk
- 1-1/2 cups sugar
- ½ teaspoon salt
- 3 tablespoons baking powder
- non-stick cooking spray or melted butter
INSTRUCTIONS
1. In a bowl, combine rice flour, water and coconut milk. Stir until smooth and well-blended. Cover with film and refrigerate overnight.
2. Add sugar and salt and stir until well dispersed. Add baking powder and stir well until batter is smooth and without lumps.
3. Lightly spray insides of puto molds with non-stick cooking or lightly brush with melted butter. Pour puto batter into molds until ¾ full.
4. In bottom part of steamer, add water and bring to a boil. Arrange filled puto molds in a single layer on steamer basket. Place steamer basket over bottom part. Wrap lid of steamer with cheesecloth or any cotton material (to prevent condensation from dripping onto puto) and cover steamer. Steam puto for about 10 minutes or until toothpick inserted in center comes out clean. Allow to slightly cool and gently remove puto from molds.
Source: http://www.kawalingpinoy.com/puto/