And another Filipino food! I love Puto – steamed rice cake. I have been trying to get the authentic rice based recipe right to no avail. Rice, sugar, water/coconut milk…a few other ingredients but it’s never right. I got it perfect once but never got to repeat it.
The more modern flour based puto is easier to make and more predictable. So here it is – made for the ELB!

Toppings can be cheese or preserved, salted eggs, but I like to use both when I have them.
Hope you enjoy it!
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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*
Mix the following in a small bowl:
1/2 cup all purpose flour
1/4 cup sugar
1 teaspoon baking powder

Add in:
1/2 cup milk
1 tablespoon melted butter
Pinch of salt

Grease the big bottom bowl or medium top bowl of the ELB. Pour the mixture in.


Top with the following:
salted egg and/or grated cheese

Cover with foil and add 3 ELB cups water in base. Cover and pet steam until done, about 55 minutes. Carefully open the ELB and insert a skewer to test doneness. If it comes out clean, it’s done. *Add more water and steam a little longer if necessary.*

Brush top with more:
Melted butter
Serve hot. Enjoy!

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