I have recipes for morcon and kilawing labanos at atay ready to be published in my draft box but since I posted my dinuguan a couple of days ago, I thought the best follow up would be its perennial pair, putong puti. I was working on this puto post when I noticed a comment notification on my wordpress dashboard waiting for approval. It was on my dinuguan post and it read:
My thoughts exactly.
Puto are popular Filipino steamed rice cakes. Their hint of sweetness makes them a much-enjoyed midday snack but they are overall subtle in flavor and thus the perfect foil for savory dishes such as dinuguan, pancit or sopas. Although the use of all-purpose flour, cake flour or even hotcake mixes make home preparation of this kakanin easy and convenient, traditional puto are made from rice grains soaked in water overnight and processed into a smooth batter. The fermented rice batter is then steamed in banana-lined bamboo platters (bilao) or in individual molds. Over the years, home cooks have spinned these rice cakes into many delicious varieties by adding extracts such as pandan and ube flavorings or by topping them with slices of cheese or salted duck eggs. This here is a basic putong puti recipe which you can, of course, fancy up as you like. Enjoy!
Update: 3/6/2016 A few days ago, I received a tip from one KP reader (thank you, Kathy!) about soaking the rice flour in water to make them taste less “grainy” and dense. I tried her suggestion and it worked I modified the recipe to include this step and I also changed the amount of liquid plus baking powder. Give this revamped puto recipe a try and let me know what you think.
- 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
- In a bowl, combine rice flour, water and coconut milk. Stir until smooth and well-blended. Cover with film and refrigerate overnight.
- Add sugar and salt and stir until well dispersed. Add baking powder and stir well until batter is smooth and without lumps.
- Lightly spray insides of puto molds with non-stick cooking or lightly brush with melted butter. Pour puto batter into molds until ¾ full.
- 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.