From the recipe collection
Puto Bao
A coconut-rich Quezon rice cake steamed in small portions, with a soft crumb and gentle coconut sweetness.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 12 pieces
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Prepare a steamer and wrap the lid with a clean cloth to catch condensation.
- Whisk rice flour, all-purpose flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, whisk coconut milk, egg, and melted butter.
- Pour wet into dry and whisk only until smooth; do not beat in unnecessary air.
- Rest the batter 10 minutes, then check that it falls in a thick ribbon. Add a spoonful of coconut milk if it is too stiff.
- Grease the molds and fill them three-quarters full.
- Steam over steady medium heat 12–15 minutes, until the tops spring back and a tester comes out clean.
- Cool 3–5 minutes before unmolding and serve with grated coconut if desired.