Known as "puto"in the Philippines, these steamed rice cakes are fluffy and delicate with just a hint of sweetness. They're soft, moist and tender to the bite, making them an all-time favorite snack for folks across the Philippines. Top puto with a slice of cheese for a salty zing or drizzle with melted butter for a creamy finish. Add shredded coconut for that chewy and sweet tropical touch. There are endless ways to snack on this delicious cake!
4 cups rice flour (use regular rice flour and not glutinous or sweet rice flour)
1 1/2 cups sugar
3 tablespoons baking powder
1/2 teaspoon salt
2 cups water
1 can (13.5 ounces) Fiesta Tropicalé Coconut Milk
How to Make It:
In a large bowl, whisk together water and coconut milk until thoroughly combined.
In a separate bowl, sift together rice flour and baking powder.
Alternately add the rice flour mixture and sugar to the coconut milk mixture. Whisk together until well blended.
Scoop batter into lightly greased silicone cupcake molds, until each mold is around 3/4 full.
Add water to bottom of pot or steamer and bring to a boil.
Arrange puto molds in a single layer on the steamer basket and cover with a lid.
Steam for around 15 minutes or until toothpick inserted in center comes out clean.
Remove molds from steamer and allow to cool.
Transfer puto to an airtight container and store in the refrigerator.