Yes, it's my first time to make homemade puto, also known as rice cakes. We've made them before in cooking class back in high school, but of course back then we just let the active groupmates do the work. :) Now I really appreciate puto - to be honest I am not fond of these unless they are made with milk in them, as many stores fail to do. I want my rice cakes to be fluffy yet creamy, unlike the fluffy dry puto being sold in the market. Oh, and I got to use my colorful silicone cups! :)
Traditionally, they are made with rice flour or rice paste they call galapong, as my lola used to make, then steamed in puto pans until all fluffed up. But I don't know where to find galapong, nor rice flour, so I used cake flour instead. And to make things more interesting, I added a few ingredients to give a different flavor to each batch, though not too much because I wanted to preserve the rice cake's original flavor. The result: creamy puto with hints of dried blueberries, cheese, and honey-roasted almonds. You can use any topping, I just used what I have yesterday.
I used an electronic steamer, but a traditional steamer would be great. :)
Homemade Puto Recipe
1 1/3 cups cake flour
2/3 cup white sugar
1 teaspoon baking powder
4 egg whites
2/3 cup evaporated milk
1/3 cup water
Cheese, cut into strips
- Boil water over steamer, or prepare electronic steamer.
- In a bowl, mix the flour, sugar, and baking powder.
- In a large bowl, beat the egg whites until they form soft peaks. Continue beating while adding the evaporated milk and water.
- Add the flour mixture and mix well until smooth.
- Fill 3/4 of the silicone cups (or greased puto pans) with the batter. Top with cheese and other toppings of your choice.
- Steam for 25 minutes from the time the water starts boiling. The puto is cooked when the top bounces back when pressed.
- Serve warm with coffee or hot chocolate.