Tips to Make PUTU
Puto made from rice flour and coconut milk are soft, fluffy, and tasty! This Filipino steamed rice cake makes a filling midday snack or a delicious side for savory dishes.
|Tips to Make PUTU|
I have recipes for morcon and killing Habanos atay able to be published in my draft box but since I posted. My dinuguan a few days ago, I thought the simplest follow up would be its perennial pair, puto. Because what’s better to serve with hearty and savory pork blood stew than soft and fluffy steamed rice cakes?
What is Puto
Puto may be a popular Filipino delicacy usually enjoyed as a filling midday snack or as an accompaniment to savory dishes like dinuguan, pancit or soaps.
Although all-purpose flour, cake flour or maybe hotcake mixes also are utilized in making this kakanin, traditional putting puti is formed from rice grains soaked in water overnight and processed into a smooth batter called galapong. The fermented rice batter is then steamed in banana-lined bamboo platters (bilao) or individual molds.
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Over the years, home cooks have spun these native cakes into many delicious varieties by adding extracts like pandan and use flavorings or by topping them with slices of cheese or salted duck eggs. The recipe here may be a for basic putting bigaswhich you’ll, of course, dress up as you wish.
|Tips to Make PUTU|
Tips on the way to Make Puto with Rice Flour
- While you can steam the rice batter as soon as you make it. I highly recommend refrigerating it first overnight before steaming.
- I use silicone molds that do need to be greased but if you’re using tin or glass molds. Make sure to liberally brush with oil or spray with non-stick cooking spray the insides of the molds.
- The molds I exploit for this recipe have 2-ounce (1/4 cup) capacity, and at this size, the battery takes about quarter-hour to cook. If using smaller or larger molds or ramekins, adjust steam time accordingly. Check for doneness by inserting a toothpick within the center of the cake; if it comes out clean, the steamed cake is completed.
- Cover the steamer lid with cheesecloth or any cotton material to stay the condensation from dripping on the steamed muffins.