هنا في صوره لطريقه طهي
Putong Puti (White Puto)
Adapted from Oggi’s Puto Puti
Makes approximately 12 small buns/cakes
2 cups rice flour
1 tbsp baking powder
3/4 cups caster sugar
Pinch of salt
1 1/2 cups coconut milk
2 tbsp water
Flavouring (eg extracts) or colouring, if desired
Tasty cheese, if desired.
- Prepare your steamer. Make sure the water is simmering. I put a tea towel on the lid just so the water that forms through condensation on the lid does not drop on the cakes (which will hinder it from rising). Butter your moulds/cups if they are not non-stick (does that make sense? I hope so!).
- In a bowl, sift flour, baking powder, sugar, and salt.
- Add milk and water.
- Mix until well combined. Add your flavouring or colouring if desired.
- Pour batter evenly on to moulds. I used these silicon moulds that I bought ages ago but had no use for until, well, these puto came along! I like cheese on my puto so I just sprinkled grated tasty cheese on top of the batter. Some will fall to the bottom of the mould which should be fine.
6. Steam cakes for about 20 minutes or until well risen. Remove from moulds and let stand for a couple of minutes.
7. Serve warm or with butter (if not using cheese!). Enjoy!
NOTE: Because rice flour was used, the texture of the puto hardened abit the morning after. Pop them in the microwave for 20 seconds or whichever setting you use in your microwaves (it has been freezing here in the land down under because it’s winter!), and they are good as new!
And the verdict? She (and all the aunts who were there when I came over) loves it! I’m glad my first Filipino dessert attempt wasn’t a total failure!