Prep Time: 10 mins | Cook Time: 17 mins | Yield: 22 puto
- 2 cups rice flour
- 2 tablespoons baking powder
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 cup evaporated milk
- 1 ¼ cups water
- 1 extra-large egg
- 4 tablespoons unsalted butter, melted
- Food coloring, optional
In a large mixing bowl, whisk together the rice flour, baking powder, salt and sugar. Add coconut milk, water, egg and butter, and mix until well combined. Divide batter into 3 or 4 batches if using food coloring. Color each batch with your preferred color with 1 drop if you like lighter color, and 2 drops if you want the puto to be a bit darker. Otherwise pour plain puto mixture into a puto tin molds about ¾ full.
Place rice cakes (puto) in a boiling steamer and steam over medium-high heat for 15 to 17 minutes. Take the cakes out of the steamer and let them cool. Once cooled down, run a knife around the edges and use the knife to lift the cake out of the molds. Repeat the same procedure until finished.
Note: In place of puto molds, you can use small ramekins or small prep bowls or round dipping bowls used for dipping sauce. You can also use a 6-slots muffin pan. With this you will have to use large and deep skillet or frying pan as muffin pan would not fit in the regular steamer.