From the recipe collection
Kasilyo Puto
Soft steamed rice cakes folded with mild Cavite kasilyo for a savoury-salty puto that works with coffee or soup.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- Makes 16
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Ingredients
Tick ingredients as you prepare.
Method
- Drain the kasilyo in a fine sieve and pat it gently with clean paper towel; reserve one-third for topping.
- Whisk the rice flour, all-purpose flour, sugar, baking powder, and salt until the leavening is evenly dispersed.
- Whisk coconut milk, water, egg, and melted butter in a second bowl, then pour into the dry ingredients and stir only until smooth.
- Fold the remaining kasilyo and spring onions into the batter, leaving small visible cheese curds.
- Rest 10 minutes while bringing the steamer to a steady medium boil and wrapping the lid with a clean cloth.
- Fill greased molds two-thirds full and top each with a little reserved kasilyo.
- Steam for 15–18 minutes without opening the lid during the first 12 minutes.
- The puto is ready when the top springs back and the cheese is hot. Rest 5 minutes before unmolding.
