Puto (Steamed Rice Cakes)

Ingredients

• 2 cups Rice flour
• 1 can Coconut milk
• 1/2 cup Sugar
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 1/2 cup Water

Instructions

1. 1In a large bowl, combine the 2 cups of rice flour, the 1/2 cup of sugar, the 2 teaspoons of baking powder, and the 1/2 teaspoon of salt. Whisk these dry ingredients together until they are thoroughly mixed.
2. 2In a separate medium bowl, whisk together the 1 can of coconut milk and the 1/2 cup of water until the mixture is smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir with a whisk or spatula until no dry flour remains visible, being careful not to overmix; stop as soon as the ingredients are just combined, as a few small lumps are acceptable.
4. 4Fill the bottom pot of your steamer with water, ensuring the water level is below the steaming rack. Place the steamer on a stovetop over medium-high heat and bring the water to a rolling boil, which is approximately 212°F (100°C).
5. 5Prepare 12 small individual molds or the cups of a muffin tin. Carefully pour the batter into each prepared mold, filling each one about two-thirds full.
6. 6Once the water in the steamer is boiling vigorously, carefully place the filled molds onto the steaming rack. Cover the steamer tightly and steam the puto for 20 to 25 minutes over medium-high heat; they are done when a toothpick inserted into the center of a cake comes out clean.
7. 7Carefully remove the steamer from the heat. Remove the molds from the steamer and let the puto cool in their molds for about 5 minutes, which helps them firm up and release easily. Gently turn the puto out onto a wire rack to cool further before serving them warm.

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