Puto Pandan

Green, fragrant puto flavored with pandan and topped with coconut or cheese. — Yield about 24 mini puto · Prep 15m · Cook 10–12m

Ingredients

• 2 cups rice flour
• 3/4 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 cups coconut milk or water
• 2 large eggs, lightly beaten
• 2 tablespoons neutral oil
• 1 1/2 teaspoon pandan extract
• 1 drop green food colouring, optional
• 1/2 cup grated coconut or cheese, for topping
• 1 teaspoon oil, for greasing the moulds

Method

1. Grease 24 small puto moulds and bring a covered steamer to a steady boil, wrapping the lid with a clean cloth to catch condensation. Secure any lid cloth above the lid so it cannot hang near a flame or heating element.
2. Whisk the rice flour, sugar, baking powder and salt together until evenly mixed.
3. Combine the coconut milk, eggs, oil, pandan extract and optional colouring, then stir into the dry ingredients just until smooth.
4. Divide the batter among the moulds, filling each about three-quarters full, and add a little coconut or cheese on top if desired.
5. Steam over medium-high heat for 10–12 minutes without opening the lid during the first 8 minutes.
6. Test the centre of one puto; it should spring back lightly and a skewer should come out without wet batter.
7. Cool for 3–5 minutes before unmoulding and serve warm or at room temperature.

Kitchen note

Use real pandan extract or homemade pandan water for the best aroma