From the recipe collection
Puto Moncada Muscovado
Wide-tray Puto Moncada sweetened with muscovado, baked on banana leaves, and finished with cheese, salted duck egg, and milk.
- Prep time
- 25 min
- Cook time
- 35–45 min
- Yield
- Makes 20–24 squares
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Heat the oven to 185°C. Line a shallow 23 × 33 cm tray with softened banana leaves and brush the leaf surface with butter.
- Whisk rice flour, all-purpose flour, muscovado, white sugar, baking powder, and salt, breaking up every sugar lump.
- Whisk eggs, coconut milk, evaporated milk, and melted butter in a separate bowl.
- Pour the wet mixture into the flours and whisk only until smooth, then rest 15 minutes so the rice flour and muscovado batter hydrate evenly.
- Pour into the lined tray and bake for 20–25 minutes, until the edges set while the centre remains slightly soft.
- Arrange the salted egg and cheese in an even pattern over the muscovado batter, then brush the exposed top with evaporated milk.
- Bake another 12–18 minutes, until the top is golden, the cheese melts, and the centre springs back.
- Cool at least 20 minutes before cutting into small squares so the moist rice crumb sets cleanly.
