Putong Puti/Filipino Steamed Rice Cakes/Muffins
- 2 c
- rice flour (i make my own using calrose™ rice and whirling in a blender as finely as possible)
- 3 tsp
- baking powder
- 1 c
- granulated sugar
- 1/2 tsp
- 2 c
- coconut milk
- 1/2 tsp
- anise seeds, lightly crushed
- dried coconut, shredded or grated, for garnish (i prefer toasted coconut for the color contrast)
How to Make Putong Puti/Filipino Steamed Rice Cakes/Muffins
- 1Note and ALTERNATE cooking directions: the Filipinos use special steaming cups to steam the putong puti. You can use individual silicone muffin/baking cups if you have them. If not, grease a muffin/cupcake tin well or use parchment paper and pour the batter into the cavities. Set the muffin tin into a baking dish and pour water halfway in the baking dish (bain-marie). Bake at 350 degrees for about 20 minutes-cooking time will vary.
- 2Sift first four ingredients together. Sift again. There will be a small amount of unsifted rice leftover which you can just add to the mixing bowl.
- 3In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Stir in the anise seeds.
- 4Fill *greased* (individual) muffin pans 2/3 full. Cover with foil (I used a glass lid instead so I could watch the steaming process carefully). Steam on LOW or LOW-MEDIUM heat for about 20-30 minutes (steaming time will vary). The steaming water should be very hot but not boiling. Remove foil/cover immediately. Test for doneness. Muffins are done when toothpick inserted in center comes out clean. The texture will look like sponge cake.
- 5Transfer the putong puto to wire racks to cool. Allow to cool at least 10-15 minutes. If you try to remove them too soon from the muffin cups they will fall apart as they are very delicate.
- 6Serve topped with toasted grated coconut.