Puto – Steamed Rice Cakes – U.S. Version
By á-5765
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.
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.
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