Another new found recipe... never thought it would be this easy...
Puto are steamed rice cake prepared practically all over the Philippines and eaten alone, with butter or butter substitute and/or grated fresh coconut or as accompaniment to a number of savory dishes... Properly prepared puto is fluffy, light, soft, chewy, moist... It should be neither sticky nor dry and crumbly.
4 cups all-purpose flour
2 cups white sugar
1 tablespoon baking powder
1 (12 fluid ounce) can evaporated milk
1 1/2 cups water
2 1/4 cups Edam cheese, shredded
- Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended.
- Fill the prepared molds 2/3 of the way up with the batter.
- Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat.
- Place the molds into a steamer basket and place over the boiling water and cover.
- Steam for about 25-30 minutes.
- Top with cheese slices or grated coconut slices or salted eggs.