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!
Follow me for more recipes for the Itaki! See Itaki’s offerings here! https://www.itakico.com/
*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!
Follow me on Facebook: https://www.facebook.com/At-Home-With-Theresa-100255438410727/