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Puto (from Whole Rice)

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    Source: pinoyfoodblog.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsB1, B2, B3, B6, B9, B12
    MineralsSelenium, Zinc, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 cups Galapong Bigas (see method of preparing Galapong Bigas )

    2. 1 1/2 tablespoons baking powder (optional since galapong bigas already has trapped yeast to make puto rise)

    3. 1 3/4 cups refined sugar

    4. 1 teaspoon anise seed

    5. 1 1/2 cups coconut milk (see procedure on Coconut milk preparation )

    6. grated cheddar cheese (for topping, optional)

    7. salted egg (for topping, optional)

    Instructions Jump to Ingredients ↑

    1. Mix the galapong bigas, sugar, anise seed. Add the coconut milk. Beat using a wire whisk.

    2. Prepare muffin pans lined with banana leaves.

    3. When muffin pans are ready, pour mixture.

    4. Steam for 25-35 minutes. Do not over-steam so that the crust of the puto is not tough.

    5. Top the puto with grated cheddar cheese or salted eggs, a few minutes before puto is cooked.

    6. Yield: around 3 dozens.

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