Food Friday: Puto (Rice Muffin)

That’s puto … one of my fave “kakanins”.

Some people love eating that together with dinuguan, but not me, really. Maybe it’s because at my place we usually have that as a snack without the dinuguan. It tastes much better at times topped with butter and if it’s still steaming hot you can see the butter melt …. yummy! I really like the “old” recipe which uses rice because you can feel the texture when you bite into it; some recipes use super-fine flour and I guess that’s why it’s so smooth. Me and my “old-fashioned” food, huh? …

This brought back wonderful memories … what’s interesting about the recipe below is that it uses anis seeds (but it’s optional); something which my mom’s side of the family uses whenever they make their own kakanins.

Below is a recipe taken from this site:

Puto (Rice Muffins)

Ingredients:
2 cups rice flour
1/2 teaspoon salt
3 teaspoon baking powder
1 cup white sugar
2 cups coconut milk
1 teaspoon anise seeds (optional)
1 cup grated coconut (or coconut flakes)

Sift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for doneness. Muffins are done when toothpick or cake tester inserted in center comes out clean. Serve hot topped with grated coconut, or butter.

(Recipe from Reynaldo Alejandro’s excellent The Philippine Cookbook )
Food Friday

You can leave a response, or trackback from your own site.