In the Philippines, this little nugget of pastry is called "Puto." I do not need to explain that this is a derogatory word to all those people of the Spanish countries. I'm sorry. Some Filipinos enjoy this treat with dinuguan or in the morning as it is or with coffee.
Ingredients
- 4 cups rice flour
- 2 cups sugar
- 2 ½ tbsp baking powder
- 2 cups coconut milk
- 2 ½ cups water
- ½ cup butter, melted
- 1 egg
- Cheese for topping (optional)
- Food coloring (optional)
- 1 tbsp tapioca (optional)
- Sift the dry ingredients together into a bowl until they're thoroughly incorporated.
- Combine 16 oz of rice flour and 1 ½ cups of water in a bowl. Cover it. Let it sit at room temperature overnight
- Add the butter, coconut milk, egg and mix all the ingredients thoroughly. To make the rice cake gelatinous, you can add 1 tbsp of tapioca to the entire batch
- To create multiple colors, divide each batch into 4 parts. Place 1 - 2 drops of unique colors
- Pour the mixture in molds or small cupcake pans
- Put cheese on top of the mixture
- Prepare the steamer. Put the molds in the steamer. Steam for 20 minutes. Check up on them after 10 minutes. Pierce rice cake with toothpick to check if the dough comes out clean
- Remove auto from molds when done. Cool for 2 minutes
- Serve while warm
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