Filipino Rice Muffins / Puto

My Puto are made of rice flour and coconut milk.  This was inspired by Reynaldo Alejandro’s excellent - The Philippine Cookbook filed under Asia Recipe.  His version tasted really good.  If you have a sweet tooth better stick to his recipe otherwise try my version as I lessen the amount of sugar.  And I omitted the anise seeds.   

You need:

• 2 cups rice flour
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 3/4 cup white sugar
• 2 cups (400ml in can) coconut milk

Optional: cheese, butter, grated coconut

What to do:

1. In mixing bowl, combine all the dry ingredients.  Mix well with fork or hand mixer. 
2. Add the coconut milk and mix until all ingredients are blended and smooth. 
3. Fill-in Puto molder at least 2/3 full or if you have food coloring/flavor for the cakes/pastries just divide the mixture first in separate small bowls then add drop(s) of coloring/flavor.  Mix well and fill-in Puto molder.   
4. Cook in steamer.  Test for doneness after 30 minutes by inserting a toothpick in the center of the muffin and comes out clean. 
5. You can top the muffin with cheese.  Put the cheese on muffin when almost done, or top with butter or serve with grated coconut.

Usually serve at breakfast or snack.  Also best serve for special occasions.  

Next time I will try the Puto made in all-purpose flour and evaporated milk :)