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

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.