Back to 12 servings 2 cups rice flour, plain, not glutinous or sweet rice flour 0.25 cup glutinous rice flour, optional, for a chewier texture 1.5 teaspoons baking powder, fresh 0.75 cup sugar, white or caster 0.25 teaspoon salt 1 can (13.5 ounces) coconut milk, well stirred 0.5 cup water, hot, or as needed to reach a pourable batter 1 tablespoon melted butter or neutral oil, plus more for greasing molds 1 teaspoon vanilla extract, optional 3 slices American cheese or cheddar, cut into small squares, optional topping
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1 Step 1: Bring a few inches of water in a steamer to a boil, then lower the heat to keep a strong, steady steam. Wrap the lid in a clean towel so condensation does not drip onto the cakes.2 Step 2: Lightly grease the puto molds or silicone muffin cups with butter or oil.3 Step 3: Whisk the rice flour, glutinous rice flour if using, baking powder, sugar and salt together in a large bowl.4 Step 4: In another bowl, whisk the coconut milk, hot water, melted butter or oil and vanilla if using. Pour the wet ingredients into the dry and whisk just until smooth, without overmixing. The batter should be pourable like pancake batter; add water a tablespoon at a time if it is too thick.5 Step 5: Let the batter rest for 10 minutes, then fill each mold about three-quarters full and tap the molds on the counter to release large air bubbles.6 Step 6: Top each cake with a small square of cheese, if using.7 Step 7: Set the filled molds on the steamer rack, keeping them above the water line. Cover and steam over medium-high heat at a strong, steady steam for 10 to 12 minutes. The cakes are done when the tops are firm and a toothpick pushed into the middle pulls out clean.8 Step 8: Turn off the heat and let the puto rest in the steamer for 2 minutes. Remove from the molds and serve warm or at room temperature.getsaucepan.com/r/878bae0f-ca74-5414-95e7-9268333c77aa
Cook this in Saucepan Puto (Filipino Steamed Rice Cakes) as one big step at a time. Hands free, with timers that ring.
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