3 cups
sugar – 3 cups coconut milk – 1 and 1/2 can (of 13.5 oz/400 ml can coconut milk) or about 2 cups soy (supreme) milk powder – 1/2 cup (optional) or other regular powder milk of your choice
2 cups
baking powder
a pinch of salt (1/8 of a teaspoon)
soy cheese, shredded (optional if you want it to be Puto Cheese)
Rice flour will give you the classic Puto taste that Filipinos in the Philippines are accustomed to but using all-purpose or self-rising flour has been adapted for use here in America
I'm having a break from my fermented puto (steamed rice cake) experiment. You see, I've been experimenting on a certain puto recipe using fermented rice
just give me a 'cheese'(small crack on the suface of the cake), not a big one, please. A simple Steamed Rice Cake without yeast, 'Eno'(fruit salt) or rice fermentation(tapai)
Common Pinoy merienda fares may include sweet or savory light snacks ranging anything from pancit (rice noodles), lumpia (spring rolls), halo-halo (Filipino hodgepodge dessert) and puto, among others
I've been obsessed at making puto particularly the variety that uses rice as major ingredients. ) but achieving that delicious perfect steamed rice cake eludes me
I tried different recipes but still it is not the one he was looking for until I tried this recipe and he said he loves it, it’s “delicious” and it is quiet close to the puto he’s been craving for a while now
Ingredients for rice cake. Ingredients for rice cake. 150gm rice flour. (4) next, pour rice batter into hot cups then let them steam over high heat for about 25-30 minutes or till set. 150gm rice flour
Dust the mould and dough with some glutinous rice flour before pressing in the dough. 300g sweet potatoes (steamed and mashed). 200g glutinous rice flour. 1 tbsp rice flour. 300g sweet potatoes (steamed and mashed). 200g glutinous rice flour. 1 tbsp rice flour
Khatta dhokla as the name suggests is a slightly sour tasting steamed rice and dal cake spiced with green chillies, ginger and garlic may or may not be added
Puttu (Kerala Steamed Hot Rice Cake). I have already used this method while making raagi puttu, this time though everything remains the same, except that I use normal rice flour along with cooked rice to make it, the main intention of this post was to show how soft the puttu becomes this way as well
It’s my turn now to pass on this tradition of dunking the suman (sticky rice cake) into the caramel coconut milk syrup or into the desiccated coconut to my kids to carry on and preserve the memories of the great-grandparents they never had the chance to meet and know
Mmmm different types of soft Appams (soft pancake), hot Dosa (savory pancake), steamy Idli(rice cake), Poratha (Kerala flatbread) for a heavy weight type of breakfast, not to mention a spongy Puttu loaded with grated fresh coconut
Adding a handful of Poha (puffed rice) is the secret to make the sanna’s softer and fluffier. 2 cups Boiled rice (also called as Parboiled rice). 1 fistful puffed rice (poha). Soak the rice and Urad dal together for at least 6hours (preferably overnight). 2 cups Boiled rice (also called as Parboiled rice). 1 fistful puffed rice (poha)
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