Puto (Base Rice Cake)

Classic steamed rice cakes made with rice flour and coconut milk. — Yield about 24 mini puto · Prep 15m · Cook 10–12m

Ingredients

• 2 cups rice flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut milk
• 1/2 cup water (plus a bit more if needed)
• Oil or melted butter for greasing molds

Method

1. Prepare steamer: Bring water to a boil and line the lid with a clean cloth to catch drips. Secure any lid cloth above the lid so it cannot hang near a flame or heating element.
2. Whisk rice flour, sugar, baking powder, and salt in a bowl.
3. Stir in coconut milk and water to make a smooth, pourable batter similar to pancake batter.
4. Lightly grease mini puto molds or a mini muffin tray and fill each mold about 3/4 full.
5. Steam over medium–high heat for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool for a few minutes, then gently unmold and serve warm.

Kitchen note

For extra fragrance, add a few drops of pandan or vanilla to the batter