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 itbis 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
1/2 cup milk
1 tablespoon melted butter
Pinch of salt
Grease the big bottom bowl or medium top bowl of the ELB. pour 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:
Serve hot. Enjoy!