Puto (Steamed Rice Cakes)

Name: Puto (Steamed Rice Cakes)
Total time: 35 min
Yield: 6
Cuisine: Filipino
Ingredients: 250 g Rice flour; 120 g Sugar; 1 tbsp Baking powder; ½ tsp Salt; 300 ml Water; 120 ml Coconut milk; 1 tbsp Neutral oil, for the moulds; 60 g Cheddar cheese, in small squares

Small white steamed cakes of rice flour, faintly sweet and springy, that turn up at every Filipino merienda and beside every bowl of dinuguan. Traditionally from a fermented rice batter; at home, from rice flour and a little baking powder in twenty minutes.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Filipino home kitchens · 🏺 Traditional · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.

Philippines · the steamed rice cake — An ownerless traditional snack, so no cook is credited. The cited article confirms puto as a Filipino steamed rice cake traditionally made from slightly fermented rice dough (galapong), eaten plain or with savoury dishes such as dinuguan, and a sub-type of kakanin. The quick baking-powder method, the cloth-on-lid rule, the cheese topping, timings and quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန်

Asian Taste and Travel

⏱ 35 မိနစ်🍽 6 ယောက်စာ🔥 180 kcal🇵🇭 Philippines

ဟာလာသက်သတ်လွတ်ဂလူတင်ကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Whisk the rice flour, sugar, baking powder and salt together, then whisk in the water and coconut milk to a smooth, pourable batter. Rest 10 minutes.
Bring water to a boil in a steamer. Oil small moulds — puto moulds, silicone muffin cups or small ramekins — and fill each three-quarters full.
Wrap the steamer lid in a cloth, cover, and steam 15–18 minutes over steady heat until a toothpick comes out clean.
💡 The cloth on the lid is not optional. Condensation dripping onto the batter leaves craters and a wet top; the cloth catches it.
Two minutes before the end, lift the lid and lay a square of cheese on each cake, then cover again to melt it.
Cool 5 minutes, run a knife round the edge and turn out. Eat warm or at room temperature.

💡 အကြံပြုချက်များ

For the old flavour, replace the baking powder with an overnight ferment: soak rice, grind it with water to a batter (galapong) and leave it 12 hours before sweetening and steaming.
A drop of ube or pandan extract in the batter gives the purple and green puto sold on the same tray.