Super yummy Putong Bigas, usually served with freshly grated/shredded coconut meat as topping for the “puto” or rice cake. In the Philippines, coconut husks can be bought at the markets and have it shredded fresh from the chopped husk. These fresh coconuts are also harvested from trees in one’s backyard, and the fresh meat is grated just before using on rice cakes. These are my favourite puto ever. This puto recipe is the original version without the coconut milk. In fact, these have longer shelf life than the ones with Gata.
Putong Bigas (without Coconut Milk)
2 cups rice, soaked
3 teaspoons baking powder
1 cup granulated sugar (adjust sweetness as preferred 3/4 cups for less sweetness)
½ teaspoon salt
Wash the rice. Soak the rice overnight in about 2 cups water.
The next day, drain the rice grains. Place in a food processor with about ½ cup of the water used for soaking. Process till rice becomes a fine batter, which is called “galapong”. Repeat twice if needed.
You should have 2 cups rice “galapong”. To this, add sugar, salt and baking powder. Blend well.
Pour into cups or tart molds that was lined with wilted banana leaf, about two-thirds full. Arrange in a bamboo steamer and steam for 30 minutes or till done.
Test “puto” for doneness, with a toothpick. Water under steamer must be boiling briskly.
When “puto” is cooked, allow to cool on the counter for 5 minutes.
Remove puto from the molds (but don’t remove the banana leaves liner).