{"id":5911,"date":"2019-03-26T00:50:30","date_gmt":"2019-03-26T07:50:30","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=5911"},"modified":"2019-10-09T09:00:30","modified_gmt":"2019-10-09T16:00:30","slug":"puto","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/puto\/","title":{"rendered":"Puto"},"content":{"rendered":"

Puto made of rice flour and coconut milk are soft, fluffy, and tasty! These Filipino steamed rice cakes are delicious on their own or paired with savory dishes such as pancit and dinuguan.<\/em><\/p>\n

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Puto<\/figcaption><\/figure>\n

I have recipes for morcon<\/a> and kilawing labanos at atay<\/a> ready to be published in my draft box but since I posted my dinuguan<\/a> a couple of days ago, I thought the best follow up would be its perennial pair, puto. Because what's better to serve with hearty and savory pork blood stew than soft and fluffy steamed rice cakes?<\/p>\n

What is Puto<\/h2>\n

Puto is a popular Filipino delicacy usually enjoyed as a filling midday snack or as an accompaniment to savory dishes such as dinuguan, pancit<\/a> or sopas<\/a>.<\/p>\n

Although all-purpose flour<\/a>, cake flour or even hotcake mixes are also used in making this kakanin, traditional putong puti<\/em> is made from rice grains soaked in water overnight and processed into a smooth batter called galapong<\/em>. The fermented rice batter is then steamed in banana-lined bamboo platters (bilao) or individual molds.<\/p>\n

Over the years, home cooks have spun these native cakes into many delicious varieties by adding extracts such as pandan and ube flavorings or by topping them with slices of cheese or salted duck eggs. The recipe here is a for basic putong bigas<\/em> which you can, of course, fancy up as you like.<\/p>\n

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Tips on How to Make Puto with Rice Flour<\/h2>\n