delicious and traditional filipino sweet and fluffy dessert made with rice flour and coconut
In a bowl, combine rice flour, sugar, baking powder, and salt. Whisk until blended.
Add water and coconut milk. Stir until smooth and well-blended. Cover with film and refrigerate overnight if possible.
Lightly spray insides of the moulds with non-stick cooking or lightly brush with melted butter. If using cupcake paper cases, skip this step.
Pour the batter into moulds/cases and fill up to 3/4 capacity.
On a large pot, add 1 cup of water and set the steamer on top ensuring it stays firmly put and cover with a lid.
Once water comes to a boil, carefully arrange the filled moulds in a single layer on the steamer basket. Place steamer basket over the bottom part and cover. You can wrap the steamer lid with a light cloth to prevent condensation dripping on the cakes and steam escaping.
Steam for about 15 minutes or until a toothpick inserted in center comes out clean.
Remove from the heat and allow to slightly cool.
You can serve putos warm or at room temperature.
«Puto can be made with different flavours, cheese is also a very typical and delicious one!»