From the recipe collection
Puto Pulo
Small white Bulacan puto fermented lightly and steamed until fine-crumbed, springy, and mildly sweet for breakfast or merienda.
- Prep time
- 25 min plus fermenting
- Cook time
- 20 min
- Yield
- Makes 24 small puto
- Audio recipe
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Ingredients
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Method
- Whisk rice flour, water, coconut milk, sugar, yeast, and salt until smooth.
- Cover and ferment 1–2 hours until small bubbles appear and the batter smells pleasantly yeasty, not sharply sour.
- Stir in baking powder gently without knocking out all the bubbles.
- Lightly oil small puto moulds and fill each three-quarters full.
- Bring the steamer to a full boil before loading the moulds.
- Steam 12–15 minutes without repeatedly opening the lid, until the tops spring back.
- Cool 3 minutes, unmould, and serve warm with cheese or salted egg if desired.