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  • Jessica-Elaine Phillips

    Puto - Filipino Rice Cake Steamed Rice Cake Puto, the Filipino rice cake is made from cooked rice that has been soaked and ground up to make the rice dough orgalapong.Then coconut milk, sugar and leavening is added before steaming.It is pretty much the same as the Chinese's Steamed Rice Cake. INGREDIENTS 3 2/3 cups Rice Flour (or 1 pound bag) 1 can Coconut Milk 3 cups hot water 4 teaspoons Double-Acting Baking Powder 1 teaspoon Vanilla Essence(optional) 1 1/2 cup Sugar 1 stick butter, softened PREPARATION TIME : 10 minutes plus 1 1/2 hour for letting the mix rise. COOKING Procedures : 1. Mix together the coconut milk and rice flour. Add the sugar and softened butter. 2. Heat up the water and add to the rice flour mixture. Strain and let it cool down thoroughly. 3. Add the baking powder and vanilla essence and set aside for an hour and a half. 4. Pour the mix on a lined muffin pan up to 2/3 full. 5. Steam for 25 - 30 minutes or until the top is firm and a toothpick inserted in the center comes out clean. 6. Let it cool down before taking out of the pan. TIPS: Please make sure to use double-acting baking powder, Rumford or Argo brands are my preferred brands so the rice cake will rise properly.Do not add the baking powder until the mix has totally cooled down, otherwise, it will not rise properly.Use food coloring to make it colorful and attractive, just don't overdo it. Pastel and subtle colors will look more appetizing than bright colors.Omit the vanilla essence if you want an authentic, coconut milk-flavored puto.Top it with cheese, as below.

  • Aubrie Collins

    Puto, a Filipino cheese bread recipe. Use rice flour!

  • Christina Craven

    Puto - Steamed cakes with cheese on top never tasted so good.

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