|Puto with cheese topping|
|Puto with salted egg topping|
- Puto bumbong - a popular Christmas delicacy in the Philippines; made with deep purple sticky rice that is soaked in saltwater overnight then poured in individual bumbong (bamboo tube) and then steamed.
- Puto kutsinta - moist and chewy rice cake made with lye. The color ranges from reddish brown, orange to yellow.
- Puto maya - a purple puto that is flavored with ginger.
- Puto pao - puto with sweet meat filling
- Puto lanson - a foamy puto made with grated cassava
I made puto for Easter so I added a little bit of color in the puto mixture. Some I left uncolored, some I added toppings of cheese and salted egg. Instead of serving deviled eggs or colored eggs, I served colorful puto and it was a big hit for my kids! I used plastic sauce cups for molding the puto. I have a tiny steaming tray so for every 10 minutes I can only steam six.
Prep Time: 60 minutes
Cooking Time: 80 minutes (10 minutes/batch)
Yield: 48 pieces (1 3/4-inch diameter)
- 2 cups rice flour, sifted
- 2 cups all-purpose flour, sifted
- 2 1/2 tablespoons baking powder
- 1 1/2 cups sugar
- 1 teaspoons salt
- 14 ounces coconut milk (or 2 cups freshly squeezed coconut milk)
- 2 cups fresh milk
- 2 eggs (optional)
- food colors (red, blue, green & yellow), optional
- melted butter or vegetable oil for greasing the molds
- optional toppings (bits of cheddar cheese or feta cheese, salted egg)
- Combine all dry ingredients (first five) in a large mixing bowl. Mix well.
- Combine milk, coconut milk and eggs in a separate bowl. Mix well.
- Pour the liquid mixture to the dry mixture. Whisk together until smooth. Cover bowl with cling wrap and chill the batter in the refrigerator for 45 minutes.
- Grease the puto molds. (I used 48 plastic sauce cups.)
- If adding color to the puto: Divide the batter equally into 6 different bowls about 1 cup each. Leave the sixth cup uncolored so you have plain white batter. Follow the color guide below per 1 cup of batter:
- pastel pink: 2 drops of red
- pastel orange: 1 drop of red + 1 drop of yellow
- pastel yellow: 2 drops of yellow
- pastel green: 2 drops of green
- light purple: 1 drop of blue + 1 drop of red
7. If using toppings: Place a bit of the topping of choice on top of the batter.
8. Steam each batch for 15-20 minutes while checking the steaming tray's lid from time to time for condensation. Make sure condensation doesn't drip on the cake.