Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Puto – Steamed Rice Cakes – U.S. Version

By

This is a simplified, quicker-to-make steamed Filipino rice cake recipe for the harried American cook. On the sweet side, it makes a complementary side for Filipino or American stews or just as a stand-alone snack. This recipe makes 12 rice cakes.

Google Ads
Rate this recipe 3.8/5 (4 Votes)
Puto – Steamed Rice Cakes – U.S. Version 1 Picture

Ingredients

  • Ingredients
  • 2 cups Bisquick mix
  • 3/4 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup shredded coconut, finely chopped
  • 1 tsp baking powder
  • 2 eggs
  • 1 tsp vanilla
  • Optional:1/2 cup cooked red mung beans– food coloring

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

In a large bowl whisk together the milk, eggs, sugar, coconut, and vanilla.

In a separate bowl combine the Bisquick and baking powder.

Blend the dry ingredients into the wet until just evenly mixed.

Spoon the batter into medium-size, non-stick muffin tins sprayed lightly with Pam, about 2/3s full. You can also use poached egg steamers, but then spoon the batter into medium-size paper cupcake cups.

Steam for 15 minutes until a toothpick comes out of the center clean.

Review this recipe