Tuesday, 1 October 2013


Steamed Rice Cake

A variety of Pinoy steamed rice cake, prepared with cheese toppings or with butter and or grated fresh coconut. A good  accompaniment to a number of savoury dishes such as; Noodles (pansit), cellophane noodle soup (sotanghon) and  pork blood stew (dinuguan).

Ingredients :
  • 2 Cups cake flour
  • 1 Cup sugar
  • Tablespoon baking powder
  • 1/4 Teaspoon salt
  • 1 1/2 Cups water
  • 1/4 Cup milk
  • 2 Egg whites
  • Slice or grated cheese
Directions :
  • Separate the egg white from yolk, keep the whites and set aside. 
  • In a large bowl, sift together the dry ingredients: flour, sugar and baking powder. Mix well.
  • In another mixing bowl, pour water, egg whites and fresh milk.
  • Mix at low speed until incorporated, for about 4 to 6 minutes.
  • Add the sifted dry ingredients and blend until mixture is smooth
  • Strain the batter into another bowl to ensure that there are no lumps.
  • Pour mixture into individual molds, filling about three-quarters full.
  • Arrange molds in the steamer, place cheesecloth over the steamer before putting back the lid.
  • Steam puto for approximately 17-18 minutes.
  • Once puto is cooked,  Top each puto with grated or slices of cheese.
  • Allow them to cool for at least 30 seconds before removing from molders.

Watch Puto cooking video :

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