19 December 2011
I already have another version of mini puto in this blog, but that one has some eggs in it which makes the rice cake a bit dense. I want something light this time around, and this recipe hits the mark.
Just like the previous recipe, I used macaroon moulds, perfect for finger-food serving size. But you can definitely go for bigger moulds if you want to (and adjust the cooking time perhaps to half an hour). Also if you would like to serve this with Dinuguan, just skip the cheese and you're good to go. You will need a steamer for this recipe.
500 ml coconut cream (or coconut milk)
2 cups rice flour
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup white sugar
Cut the cheddar cheese into strips, in a size fit enough to comfortably fit on top of the puto. In my case, I used the pre-sliced cheese, which made it easy to just cut these into small rectangles.
Sift the dry ingredients together (rice flour, salt, baking powder, sugar).
how to use a bamboo steamer if you have these). To make sure the puto is cooked, insert a toothpick into one of these goodies. If the toothpick pulls out clean, then it's cooked. Then use the same timing for the rest of the batch.
While the puto is still hot, lay the cheese strip on top of each, which will make the cheese melt slightly. Let the puto cool down before attempting to remove from the moulds.