Puto are Filipino Steamed Rice Cakes — and the varieties are as plentiful as the many regions of the Philippines. This version, traditionally made with ground rice that had been soaked in water overnight, is easy to make with at home with rice flour. (In a pinch, cake flour works, too.)
1cuprice flour(plain, not glutinous) or substitute cake flour
1/2cupgranulated sugar
1 1/2teaspoonsbaking powder
1/4teaspoonsalt
1egg white
3/4cuplight coconut milk
1/4cupwater
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Instructions
Prepare a small mini muffin pan or individual silicone muffin molds by lightly brushing with coconut oil or cooking spray.
In a small bowl, whisk together the rice or cake flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk the egg white until it is light and frothy.
Add the coconut milk and water to the egg white and whisk until blended.
Fold in the flour mixture to the liquids and whisk the batter until just smooth.
Bring a steamer with water to running boil.
Working in batches, fill the prepared mini muffin pans or molds about 3/4 full with batter and place in the steamer. Steam for 5 minutes, or until the puto have risen and are firm to the touch.
Transfer the puto to a wire rack to cool. Gently remove from the molds and enjoy warm or at room temperature.