Puto
Puto made of rice flour and coconut milk are soft, fluffy, and tasty! These Filipino steamed rice cakes are delicious on their own or paired with savory dishes such as pancit and dinuguan.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups rice flour
- 1 1/2 cups sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 2 cups water
- 1 can (13.5 ounces) coconut milk
- non-stick cooking spray or melted butter
Instructions
- 1
In a bowl, combine rice flour, sugar, baking powder, and salt. Whisk until distributed.
- 2
Add water and coconut milk. Stir until smooth and well-blended. Strain using a fine-mesh sieve.
- 3
Cover with film and refrigerate overnight.
- 4
Pour batter into molds up to 3/4 full.
- 5
In the bottom part of the steamer, add water and bring to a boil. Arrange filled puto molds in a single layer on the steamer basket. Place steamer basket over the bottom part. Wrap lid of the steamer with cheesecloth or any cotton material (to prevent condensation from dripping onto puto) and cover steamer.
- 6
Steam for about 15 minutes or until a toothpick inserted in center comes out clean.
- 7
Remove from the heat and allow to cool and gently remove puto from the molds.