Puto, a rice cake with dessicated coconuts, is enjoyed all over the Philippines most especially when paired with our favorite dishes. The steamed ricke cake is served bland when accompanied by savory meat or offal dishes like palabok or dinuguan, or served sweet when eaten as a dessert or snack.

The classic recipe is made with sticky rice flour, but Filipinos have made countless variations of this recipe, making it as diverse as the Philippine islands itself.

Ingredients:

• 4 cups sticky rice flour (alternatively, you can use all-purpose flour)
• 2 cups sugar (if serving with meat dishes, reduce to 1 cup)
• 2 tbsp. baking powder (not baking soda)
• 1 liter fresh, full-cream milk (alternatively, you can use 1 cup evaporated milk with 1-1 1/2 cup water)
• 1 egg
• cheese(grated or sliced) as topping (optional)

Procedure:

• Mix all ingredients in a large mixing bowl until smooth. Set aside.
• Prepare the steam bath by using a steamer (if using a stove) or by filling a springform pan halfway with water (if using an oven).
• Prepare your desired puto molds by filling it halfway with the puto mix. Gently strike the mold against a hard surface to make sure the batter is evenly distributed. Top with cheese.
• Place the puto molds in the steamer on top of the stove or in the springform pan and place inside the oven. Steam for 20 minutes or until completely set but still moist on the inside.
• Serve warm with your desired dish.

Serves 20-30, depending on puto size