Puto – Steamed Rice Cakes – U.S. Version

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.

Photo by Ed T.

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

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

Directions

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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