Rice puto with Gata or Coconut milk will teach you how to make rice cake from scratch. Very affordable Filipino recipe and merienda.
There are many ways you can make these puto much better in flavor, like adding anise seeds (not the star anise). Anise seeds are like green palay in looks but smells so good. It will make any puto so good even just by the smell of it. Aside from anise, in the province like Bicol they add bukayo filling or macapuno. I am drooling by just the thought of it!
Don’t forget to use wilted banana leaves for puto liners, it makes any rice puto smells better as it cooks. That’s the traditional Filipino rice puto recipe.
RICE PUTO WITH GATA
2 cups rice (regular or jasmine/high class)
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)
Quickmelt Cheese slices (optional toppings)
Soak rice in water overnight. In the morning, drain water and wash it again.
Grind it to form a thick galapong batter. (You can grind rice using a blender)
Mix-in sifted baking powder, salt and sugar.
Add the coconut milk. Mix very well until the batter is smooth.
(If you will be using banana leaves, heat it first to wilt it and place in the molder.)
Pour in the batter to almost 3/4 full of the mold.
Steam for 30 minutes or until cooked. You may add cheese if you prefer: Quickly put cheese on top cover and let it melt for awhile.
Insert a toothpick at the center, if it comes out clean, the puto is ready.
Turn off heat and remove from steamer. Serve and enjoy!
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