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.

Bibingka

In my quest to find the recipe that fits my "used to" bibingka sold in the dirty market in our home town: grainy yet soft when served hot,  sweet and with the aroma of burnt banana leaves, i've decided to make a hybrid version. More like soft, fluffy and a little grainy texture. Finally a little upgrade of what i used to have, not that i am saying what i used to have is not delicious, it's just like we can make something a little more palatable than what we used to have :-D.

Be warned that if you are immersed in a culturally diverse group of friends, always clarify what you refer because each region has its own version of bibingka, like the bibingka galapong i made or you ask for "puto" and you will be given "biko" instead. So here it is the quest for the authentic bibingka. 

I can't get that authentic burned banana leaves aroma since those were cooked in a traditional way of "oven" where batter was placed in a claypot lined with banana leaves and baked in a clay oven sandwich by charcoal, but this is the closest i can achieve, finally--


BIBINGKA
makes 1 7" pie pan and 1 mamon pan.

1 c rice flour
1/2 c light muscovado sugar ( or you can use 2/3 c regular brown sugar)
1/2 tbsp baking powder
1 c coconut milk
1 whole egg
1/2 tsp vanilla

Procedure:

Pre-heat oven in 180 degrees.
In a bowl place flour, baking powder and sugar. Mix to combine.
In a mini blender, place egg, coconut milk and vanilla. Whisk to combine.
Pour the milk mixture into the flour mixture and combine.
Then pour the batter into the prepared pan lined with banana leaf.
Bake for 30 minutes or less until the toothpick comes out clean when tested.
Remove from oven when done and top with grated coconut.
Serve warm with coffee and tea.

Awesome!!!

Fresh from the oven, see those signature cracks? 

This is the texture I am looking for --

Enjoy it with your favorite drink... serve warm with grated coconut or grated cheddar cheese.