PUTONG BIGAS (PUTONG PUTI)

Traditional steamed rice cake or Putong Bigas (Putong Puti) is a steamed delicacy made of rice soaked overnight for fermentation before grinding and steaming.

I grew up with this traditional steamed cake made of rice on a banana leaf bought from a wet market in the early morning of weekends. This is  one of my favourite times with Mamang going for an early marketing (dawn to be exact) to grab some freshly cooked kakanin of bibingka, puto, suman, kutchinta and cassava cakes. All comes in small slices displayed in Bilao. We never leave the market without passing by our "suki" of kakanins. And i always had an extra piece of puto just for myself courtesy of "Manang vendor", those hot steaming white bun and a smell of fresh steamed banana leaf, hhhmmm 😊. I always put a smile on Manang's face as I do my "puto sniffing" before taking a bite,   that's how i got my free piece! 😆

I cooked puto on several occasions and this is the first time I am adding this to my collection. This uses rice flour instead of going thru the soaking and grinding thingy of rice. Saves time.

PUTONG BIGAS

makes 18 pcs of 8cm moulder, using 1 layer of electric steamer

2 c rice flour

¼ tsp salt

1 ½ tbsp baking powder

¾ c caster sugar

1 c water

1 pack - 200 ml coconut cream
1 tsp vanilla (optional)

Banana leaves

Moulder

In a bowl, mix flour, salt, baking powder and sugar.

Add water, vanilla (if using) and coconut milk. Stir to combine.

Cover and refrigerate overnight.

The next day before you do the steaming, prepare the moulds.

Heat banana leaves over stove to soften it and easy to place inside the mould.

Using a ring or small platter, cut a round shape that fits into your mould.

Then place banana inside the mould.

Take your batter and fill the mould about full.

Arrange molds in a steamer and steam puto for about 8 minutes.

Remove and ready to serve.