This is my version of a very famous steamed rice cake that is available in Pangasinan Province, in the Philippines. Note that I’m not claiming it is authentic, it probably is far from that.
I never really tried the real ones, but heard how delicious it is. I had been trying to make it for a long time now and so far this version is the best, is soft and chewy specially when warm.
I’m still trying to get a perfect texture for rice based puto, so the testing still continues. If you try this recipe, and are familiar with the real ones, your comments/input would be greatly appreciated.
Makes 34 (2 inch) pieces
1/2 cup glutinous rice (“malagkit”)
1 cup uncooked rice
1/2 cup sugar
1/2 teaspoon instant yeast
1 cup water
oil, for molds
Grated coconut, for serving
1. Combine both uncooked and malagkit rice in a container. Add water and soak for at least 3 hours to overnight. Drain and reserve the rice water.
2. In a blender, transfer the rice into the jug and pulse, adding one tablespoon of rice water at a time until the mixture is similar to a pancake batter.
3. Mix in sugar and yeast. Combine until well incorporated. Place in the refrigerator overnight.
4. Stir the mixture before steaming to make sure everything is well blended. Prepare steamer and make sure the water in it is boiling.
5. Grease each puto mold with oil. Pour mixture and steam for 15 minutes. Remove and let cool. Serve with toasted grated coconut.