HOW TO COOK PUTO

PUTO is a traditional Phillipino dessert made with rice flour. There are revised versions of the recipe using wheat flour, however, they are Americanized versions that have a very different flavor and texture. Rice flour can be found at most health food stores or Asian markets. Puto is a good bread option for someone with siliac disease, or who is sensitive to wheat. Puto can be topped with coconut or butter, depending on the preferred flavor. Traditional puto is cooked in a steamer. If you don't have a steamer, make your own inside a roasting pan with a lid and boiling water

Things You'll Need

• Stockpot
• 3 cups rice flour
• 1/2 tsp. salt
• 3 tbsp. baking powder
• Sifter
• Mixing bowl
• 2 cups coconut milk
• 1 cup sugar
• 1 tsp. anise powder
• Spoon
• Muffin pan
• Roasting pan with lid
• 1 cup flaked coconut

INSTRUCTION

1. Fill a stockpot with water and place it on the stove on high heat to boil. Preheat the oven to 350 degrees Fahrenheit
2. Pour the rice flour, salt and baking powder into the sifter and sift them together into the mixing bowl.
3. Pour the coconut milk, sugar and anise powder into the bowl with the sifted dry ingredients and stir them together with the spoon until the dry ingredients are combined with the wet ingredients, and the mixture becomes a smooth pour able batter.
4. Pour the batter into the muffin cups. Fill each cup about 3/4 full.
5. Place the muffin pan into the roasting pan. Carefully pour the boiling water from the stockpot into the roasting pan and around the sides of the muffin pan, until the water reaches half way up the muffin pan.
6. Place the lid on the roasting pan and place the roasting pan in the oven, being careful not to splash the water into the batter.
7. Cook the puto for about 20 minutes, or until a toothpick inserted in the center of a puto comes out clean. Remove the roasting pan from the oven.
8. Remove the muffin pan from the roasting pan with an oven mitt, and allow it to cool for about five minutes. Sprinkle the tops of the puto with flaked coconut while still warm, to allow it to stick

Tips & Warnings

• If you have a steamer, place the puto in the steamer to cook for 20 minutes.
• Make sure your roasting pan is at least 3 inches deeper than the muffin pan, so that the tops of the puto do not touch the top of the roasting pan as they rise.