Puto: Fluffy Steamed Coconut Rice Cakes
Inspired by techniques from Serious Eats.
Light, domed rice cakes made with coconut milk and steamed in paper cases until soft and fluffy.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Mix the batter. Whisk the rice flour, sugar, baking powder, yeast and salt in the bowl. Add the coconut milk and warm water and whisk for 2 min until smooth and pourable, like a thick pancake batter.
- 2
Rest. Cover with the tea towel and leave somewhere warm for 1 h, until a few bubbles appear. Resting hydrates the rice flour, so the cakes are tender rather than gritty.
- 3
Fill the cases. Bring 5 cm of water to the boil under the steamer. Set the paper cases in their moulds and fill each three-quarters full to leave room to rise.
- 4
Steam. Arrange in the steamer and wrap the lid in the tea towel to catch drips that would pit the tops. Steam over steady high heat for 15-18 min, until risen and domed and a skewer comes out clean. Steam in batches if needed.
- 5
Cool slightly. Leave for 5 min before lifting the cakes out of the moulds. Serve warm or at room temperature.
Storage
Keep in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Re-steam for 3-4 min to soften them again.
Equipment
- mixing bowl
- whisk
- clean tea towel
- steamer (bamboo steamer over a wok, or a steamer insert)
- 16 paper cases in small metal or silicone moulds (about 60 ml)
- skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 218 kcal |
| Protein | 2.5 g |
| Carbohydrate | 37.5 g |
| of which sugars | 11.3 g |
| of which free sugars | 11.2 g |
| Fat | 6.9 g |
| of which saturates | 5.8 g |
| Fibre | 0.8 g |
| Salt | 0.49 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
