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METHOD #1 Ingredients 2 cups white rice 1-1/2 cups water 1-1/2 cups granulated sugar 3 tsps baking powder 1/2 tsp salt Procedure 1. Soak the rice for at least 8 hours or overnight, then grind and mash it until it resembles batter. Mix with sugar, baking powder, and salt. 2. Pour into large muffin molds until the are 3/4 full, place them in a steamer for 1/2 hour. 3. Turn the molds over, and garnish with coconut. METHOD #2 Ingredients 2 cups rice, soaked in 1 1/2 cups water, overnight 2 teaspoons baking powder 1-1 1/2 cup white sugar 4 egg whites 2 tablespoons sugar, for egg whites coconut Procedure 1. You may use long grain. 2. In a heavy duty blender, puree soaked rice in water until very fine. 3. Pour in a bowl; add sugar and 2 teaspoons baking powder. 4. Mix well and set aside. 5. Beat egg whites until stiff. 6. Add 2 tablespoons sugar to keep the air in the beaten egg whites. 7. Fold the egg whites into the beaten rice batter and pour into muffin pans. 8. Steam for about 20 minutes or until done. (Optional: Sprinkle a few anise seeds on top of the puto) 9. Serve with grated coconut. ( Note: You may use basket steamer in a wok half filled with water.) METHOD #3 Ingredients 4 1/2 cups flour 3 cups milk 3 1/2 tbsps. baking powder 4 egg whites 2 1/4 cups sugar (get 2 tbsp to be added to the eggwhite while beating it) 3 tsps. vanilla Procedure 1. Sift and mix the flour, baking powder and sugar together. 2. Beat egg whites until stiff. Remember to beat in one direction only so you won’t lose the consistency of the eggwhite. ( Note: You’d know when the beaten egg whites is okay it is stiff that when you lift the beaters (or wire whisk), stiff peaks are formed on the surface of the egg whites. That’s when the tips do not bow down. ) Put the remaining two tablespoonfuls of sugar and continue beating until stiff peaks form. 3. Then add the milk and vanilla. 4. Add the dry ingredients gradually to the mixture until it becomes nice and smooth. 5. Pour into small non-stick muffin tins about 3/4 full. 6. Steam for about 10 minutes until the toothpick inserted comes out clear. 7. Add some grated or strip of cheese on top. 8. Cover it again for about 1 minute until the cheese becomes melted. Serve it while it is nice and hot! METHOD #4 Ingredients 1 c. rice flour 1 stick butter 3 eggs 1 1/4 c. sugar 2 tsp. baking powder 1 c. Bisquick 1 (19 oz.) can coconut milk 1 tsp. vanilla 1/2 c. milk 1/2 tsp. salt Procedure 1. Mix all the to form a batter and pour in a deep baking pan (round) 2/3 full and cook in a steamer for 45 minutes. METHOD #5 Ingredients 2 c. Bisquick mix 2 eggs 1 c. white sugar 1 1/2 c. milk 1/2 tsp. baking powder 2 tbsp. melted butter Grated coconut Procedure 1. Blend all ingredients; stir until smooth. Fill muffins pans 2/3 full with mixture. 2. Steam for 20 minutes or until a toothpick inserted in the center of the puto comes out clean. Serve with grated coconut. Cooking time: 30 minutes. Makes 18 medium-sized puto. SPECIAL BONUS RECIPE: Puto (Rice Cakes) with Itlog na Maalat (Salted Duck Egg) Ingredients 1/4 c. of butter or margarine, softened (not melted) 1 c. all purpose flour 1 teaspoonful of baking powder 5 rounded tablespoonfuls of sugar 3/4 c. of milk 4 egg whites slices of any quickmelting cheese (you can also use slices of salted eggs or kesong puti) Procedure 1. In a bowl, sift together the flour and baking powder. 2. In another bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. To cream is to beat until light in texture. 3. Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add. 4. Beat the egg whites until stiff. 5. Fold the egg whites into the flour-milk mixture. When you beat the egg whites, the volume triples because of air bubbles which will make the steamed cake light and soft so you do not want to break them. 6. Fill the puto molds (you can use muffin pans) until about 3/4 full. Top with cheese slices. 7. Steam the puto for about 20 minutes. If you’re using a metal steamer, you may have to place a towel or muslin (katsa) between the pan and the cover. The cloth will catch the steam and prevent the condensation from falling into the puto which will prevent them from rising properly. 8. Cook the puto after 20 minutes in the steamer. Cool before removing from the molds. (Note: Never attempt to remove the puto from the molds while they’re still hot. It will disfigure them. ) You may try experimenting with the recipe using cake flour, too. When I did, I discovered the puto to be finer and smoother, but not heavy on the tummy. Also don’t be mistaken in using baking soda instead of baking powder. Use baking powder as the recipe requires.

METHOD #1 Ingredients 2 cups white rice 1-1/2 cups water 1-1/2 cups granulated sugar 3 tsps...

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هنا في صوره لطريقه طهي Putong Puti (White Puto) Adapted from 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!

هنا في صوره لطريقه طهي Putong Puti (White Puto) Adapted from Makes approximately 12 small...

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I have featured a made from all-purpose flour for a quick and easy way to prepare puto. I am sure you also want to know the traditional and old-fashioned way of preparing puto. Here is one recipe that makes use of . Ingredients 6 cups Galapong Bigas (see method of preparing ) 1 1/2 tablespoons baking powder (optional since galapong bigas already has trapped yeast to make puto rise) 1 3/4 cups refined sugar 1 teaspoon anise seed 1 1/2 cups coconut milk (see procedure on ) grated cheddar cheese (for topping, optional) salted egg (for topping, optional) Procedure 1. Mix the galapong bigas, sugar, anise seed. Add the coconut milk. Beat using a wire whisk. 2. Prepare muffin pans lined with banana leaves. 3. When muffin pans are ready, pour mixture. 4. Steam for 25-35 minutes. Do not over-steam so that the crust of the puto is not tough. 5. Top the puto with grated cheddar cheese or salted eggs, a few minutes before puto is cooked. Yield: around 3 dozens.

I have featured a made from all-purpose flour for a quick and easy way to prepare puto. I am...

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هذا فيديو مسوينيها بقوالب البلاستيك وطابخينها بقدر البخار قدر المنتو http://www.youtube.com/watch?v=R06UmU4Asyc

هذا فيديو مسوينيها بقوالب البلاستيك وطابخينها بقدر البخار قدر المنتو ...

ملاك الخير.. :

حلم ضبابي الله يعطيك الصحه والعافيه يارب .. شكلها بجد رووووووووووووووووووووووووووووووووعه .. اذا لقيتي طريقتها الله يسعدك ارسلي لي ع الخاص برساله (هذا طلب خاص لا ترديني) :)

حلم ضبابي الله يعطيك الصحه والعافيه يارب .. شكلها بجد رووووووووووووووووووووووووووووووووعه...