putong puti/filipino steamed rice cakes/muffins

Name: Putong Puti/Filipino Steamed Rice Cakes/Muffins
Prep time: 15 min
Cook time: 30 min
Yield: 12
Cuisine: Filipino
Ingredients: 2 cup(s) rice flour (i make my own using calrose™ rice and whirling in a blender as finely as possible); 3 teaspoon(s) baking powder; 1 cup(s) granulated sugar; 1/2 teaspoon(s) salt; 2 cup(s) coconut milk; 1/2 teaspoon(s) anise seeds, lightly crushed; - dried coconut, shredded or grated, for garnish (i prefer toasted coconut for the color contrast)

review

Private Recipe by

C G

@Celestina9000

Vallèe du Willamette, OR

If you were to ask me my earliest memory of recipe collecting it would be 'putong puti' (or a version of this recipe, I should clarify). In fact, I still have the handwritten recipe (circa age 7-8?) in my file box! I always wondered why the putong puti never quite met my expectations until I did online research to find out that they are actually steamed not baked. Ah, after countless years the mystery has finally been solved! Source: http://manyamanmalinamnammabsiyummy.blogspot.com/

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yield 12 cakes/muffins

prep time 15 Min

cook time 30 Min

method Stove Top

Ingredients For 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

salt
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

1
Note 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.

2
Sift 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.
3
In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Stir in the anise seeds.
4
Fill *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.
5
Transfer 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.
6
Serve topped with toasted grated coconut.
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