" How to Make Puto (Filipino Rice Cakes)" by Bianca M

 

As a small child, I often watched my mother concoct one of my favorite desserts from her colorful kutsinta cups and a pot taller than I was. I would wait impatiently for this snack to cool down after it finished steaming. My impatience led to me usually burning my tongue so I could eat these Filipino rice cakes, otherwise known as puto.

 

Although “puto” is a very offensive insult in Spanish, it is one of the most popular snacks in the Philippines. It is a simple rice cake, sometimes topped with cheese, and served at many family gatherings and boodle fights. You can pair it with savory Filipino dishes, such as dinuguan, or enjoy it as it is. Puto is one of the most integral (or derivative?) parts of my life as a Filipino-American, which is why I am sharing my mother’s recipe (with her consent) with you guys. :D

 

Materials:

-       Kutsinta cups: I know many of you do not have these kinds of cups, so you can use cupcake paper cups, food-grade silicone molds, banana leaves, etc., as long as you have something to hold your batter while it is in the pot.

-       The number of puto you can make depends on the size of your molds.

 

-       Steamer or cooking pot

 

-       Some love if you can spare some :)

 

Ingredients:

I’m not aware of the puto yield for this recipe, so adjust accordingly. :D

If you cannot find these at your grocery store, go to 99 Ranch, Seafood City, or other Asian stores.

Dry

-       2 cups of non-glutinous rice flour

-       All-purpose flour works, but it won’t be a rice cake.

-       ½ teaspoon of salt

-       1 cup of white sugar

-       3 teaspoons of baking powder

Wet

-       2 cups of coconut milk

-       2 tablespoons of melted butter

-       1 egg

Instructions:

 

Step 1: Pour 3-5 cups of water into your steamer pot.

 

Step 2: Put all of your dry ingredients in a large bowl. The order doesn’t matter but mixing well does. Mix well.

 

Step 3: Put the coconut milk, butter, and eggs in a separate bowl. Mix well.

 

Step 4: After mixing your wet ingredients, pour them into the bowl with your dry ingredients. Mix at a moderate speed so that air bubbles do not form. Also, mix until there are no lumps; otherwise, your puto will look and taste weird. The batter should look smooth.

 

 

Step 5: Spread butter inside your kutsinta cups so that your puto doesn’t stick. Pour the batter into your kutsinta cups. Each cup should be about ¾ full of batter. To make your life easier, you can use a spoon or a measuring cup to help.

 

Step 6: Place your kutsinta cups into your steamer pot. You can also add a cheese topping if you wish.

 

 

Step 7: Set the stove on low heat. It will ensure the perfect dome of the puto since the batter will rise nicely due to the low heat. Steam for 20 - 30 minutes or until a toothpick is inserted and comes out clean. It is recommended that you wrap a cotton fabric on the lid so that the water doesn’t drip onto the puto.

 

Step 8: Gently remove the puto from its mold with the help of a spatula or use CLEAN hands. (If you don’t wash your hands…extra spice, I guess.)

 

Step 9: You can stack them on a plate or eat them while you remove the other puto from their molds. 

 

Step 10: Enjoy! This step is crucial.