Best paired with Dinuguan, Sopas, Lugaw or Pancit to name a few.
- 250g rice flour
- 1 cup water
- 2 pcs star anise
- 1 tbsp baking powder
- 200ml coconut milk
- 3/4 cup sugar
- 1/4 tsp salt
- 1 tbsp oil
- ube and pandan essences (optional)
- A night before making the puto, make the anise water by boiling the water with star anise. Cool completely and remove the star anise. Combine the anise water with the rice flour, mix until your form a ball. Cover with a cling wrap and leave overnight. This will help soften the rice flour.
- When you’re ready to make the puto, prepare the steamer. Wrap the cover with a clean cloth. Keep the steamer on simmer. Grease the puto molds you will use.
- In a bowl, combine the baking powder, sugar, coconut milk, salt and oil. Stir until well combined. Slowly pour this coconut milk mixture over the rice flour mixture. Stir carefully until the batter becomes thin and no more lumps.
- Divide the batter into 3 bowls for each flavor. Flavor each batch with desired taste.
- Pour on puto molds and steam for 15 to 2o minutes (smaller size 10 to 12 minutes) over medium heat. Make sure to stir the batter before pouring to molds for the next batch.
- Remove from the molds, transfer to a wire rack to cool completely.
- If planning to make flavored puto, anise water can be skipped. Instead directly combine water with the rice flour and leave overnight.
- Please use rice flour from Thailand and make sure that the label reads RICE FLOUR. Glutinous Rice Flour is different from this Rice Flour.
- Instead of coconut, pure water can be used.
- Please don’t expect a Puto Calasiao texture from this recipe.
- This batter is a really thin batter.