Adlay Puto

Method

1. Blend the cooked adlay with coconut milk until smooth enough that no hard grain pieces remain.
2. Whisk rice flour, all-purpose flour, sugar, baking powder, and salt in a mixing bowl.
3. Whisk the blended adlay with egg and melted butter, then pour it into the dry ingredients.
4. Stir just until smooth and add water gradually until the batter falls slowly from the whisk.
5. Rest 15 minutes while bringing the steamer to a steady boil and lining the lid with cloth.
6. Fill greased molds two-thirds full and place them in the steamer without crowding.
7. Steam for 18–22 minutes, until the tops spring back and the centres are fully set.
8. Rest for 5 minutes before unmolding so the heavier adlay crumb firms without drying out.