Puto is the Filipino term for “Rice Cake” and is cook by steaming. Puto are usually white and round and can vary greatly in size. It is usually served with grated coconuts but can be also without coconut.
Puto is usually eaten as a merienda – a light meal or snack especially in the afternoon, but can also be eaten for breakfast with coffee or hot chocolate but it is best served with “Dinuguan”(Pork blood stew) as a hefty afternoon merienda.
- 2 cups rice
- 2 cups water
- 1/2 cup white sugar
- 2 tablespoon baking powder
- oil for brushing pans
- cheese, sliced into small pieces; optional
- food color & essence; optional
- Wash rice and soak in water for at least 5 hours.
- Pour the soaked rice in the blender and add some water used for soaking until it reaches the level of the rice. Blend for 1 1/2 minutes only.
- Pour into a bowl and add the rest of the ingredients; mix until smooth. Strain mixture into another bowl.
- Brush muffin pans with oil then pour batter into each muffin well about 3/4 full.
- Place muffin pan in a steamer and steam over high heat for about 20 minutes. Make sure that you don’t open the steamer during the cooking process. Use cheesecloth to cover each tray the before putting the steamer cover to avoid water drips.
- When cooked top each muffin with strips of cheese if desired and cover again for a few minutes just for melting the cheese.
Note: Puto Pandan…You can use pandan essence, so much easier than using real pandan (srewpine) leaves. Puto is best eaten freshly made; it spoils easily esp. on hot humid days, you may keep leftovers in the fridge (or freeze them) and reheat in steamer.