Putong Bigas is very easy to make. Anyone can easily make it! All you need is a blender or gilingan, bigas, gata, baking powder and sugar. Just follow the step by step instructions below. And you can cook it anytime you want.
Updates (July 11, 2018) : I’ve read tons of comments. For most are successful and some who tried the recipe said it became like limp kutchinta. Any puto can become kutchinta like texture and limp for many reason.
One possible cause is the way you mix the mixture, if you overmix the batter the small air between the batter vanishes. Thus making it limp. Any puto expert have experienced the kutchinta texture puto, but once you master the perfect batter texture you will know next time what to do. Never over beat.
Same with making a chiffon cake, your cake can become limp and not fluffy sometimes. Keep on trying if you fail and learn from your mistakes.
Putong Bigas (Rice Puto)
2 cups Hilaw na Bigas (ordinary rice grain)
1 & 1/2 cups water
3 teaspoons baking powder
1 1/2 cup coconut milk
1/2 teaspoon salt
1 cup sugar (white, refined)
Banana leaves (optional)
How to make Rice Puto with Gata:
Wash rice first at least once. In a medium bowl, soak rice in 1 and 1/2 cups of water. Leave and soak it overnight (5 hours) at room temperature.
In the morning, pour the bowl of soaked rice with its water in blender.
Start grinding it to form a thick galapong batter or until smooth and no traces of rice bits. Once done, pour it back into your mixing bowl. Mix-in sifted baking powder, salt and sugar. Add the coconut milk. Fold in the batter and DO NOT STIR, just fold it like your folding a paper using a spatula to retain the small air packets in between the batter. These bubbles will make your puto fluffy when steamed.
Remember that banana leaves is essential because it adds a classic flavor to your rice puto. It is what makes rice puto smell so delicious when cooked. (If you will be using banana leaves, heat it first to wilt it and place in the molder.) I wilt it using the stove, heat it for just a few seconds on top of the stove.
Or grease your molder with oil or butter if banana leaves is not available.
Pour in the batter to almost 3/4 full of the mold. Place it in steamer, cover it with clean cloth or katsa to avoid water drippings on your puto batter. And place pot cover.
Steam for 30 minutes or until cooked. Insert a toothpick at the center, if it comes out clean, the puto is ready.”
Remove from steamer and let it cool. Once cool, unmold it one by one. Serve and enjoy!
Check out our delicious Homemade Kwek Kwek Recipe:
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Photo by: @betchay1119