Puto, a beloved Filipino delicacy, is a type of steamed rice cake that is both soft and slightly sweet. Made from rice flour, sugar, and coconut milk, Puto is a versatile treat often enjoyed during breakfast, merienda (snack time), or special occasions. The batter is typically flavored with a hint of vanilla or pandan, and sometimes enriched with a small piece of cheese or salted egg on top for added flavor, perfectly complementing other Filipino dishes such as Dinuguan (pork blood stew) or paired with hot chocolate.
Puto comes in various flavors and colors, thanks to the addition of different natural ingredients like ube (purple yam) or pandan leaves. Its versatility makes it a favorite among Filipinos, with each region adding its unique twist to the recipe. Whether served plain or with toppings, Puto remains a cherished part of Filipino culinary tradition, bringing comfort and a sense of home with every bite. Its simplicity and delightful taste continue to endear it to both young and old alike.
Puto or Rice Cakes Recipe by Kulinarya
Ingredients: Serve 30 pieces- 1 cup rice
- 1 cup water
- 1 tbsp cooked rice
- ½ tbsp. baking powder
- Plastic wrap
- Oil for brushing plastic wrap
Preparation:
- Wash rice and soak in water for at least 5 hours
- Add the cooked rice.
- Put half of the soaked rice into the blender. Add some of the soaking water until it reaches the level of the rice. Blend for 1 1/2 minutes only. Repeat with the remaining rice.
- Pour the blender rice into a bowl. Add the rest of the water, sugar, and baking powder. Mix until smooth.
- Using cheesecloth or a very fine sieve, strain the mixture into another bowl.
- Brush the plastic wrap with oil, then line each well of a muffin pan. Trim the wrap so that it fits snugly into each well.
- Pour 2 tbsp of mixture into each muffin well.
COOKING:
- Place the muffin pan inside a streamer. Steam for 15 minutes over high heat, undisturbed.
- When cooled, pull up each puto using the plastic wrap. Remove the wrap and discrd.
PANDAN FLAVORED RICE CAKE: Pandan Puto:
- Use the puto recipe, and add
- 6 leaves mature screwpine (pandan) or its equivalent flavoring
Preparation:
- Trim the bottom part of the pandan leaves and discard. Cut the rest of the leaves into 5 cm pieces then mix with water. In a blender, puree the mixture. Strain discard leaves.
- Wash rice and soak in the pandan water for at leat 5 hours. Follow the puto recipe. End.
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