putong bigas

Puto is one of the most favorite snacks by many Filipinos and can always be found on the table in every special occasion. Be it a birthday party, holidays, potlucks and more. This is also of the best-selling treat if you plan of making it into business but of course the key is to offer your family, guests or customers with the best tasting Puto they will ever eat 

I've made many different versions of puto before using All-Purpose flour, Self-Raising flour, using egg whites rice flour and Pancake Mix. They all taste different but they are all good!  Please find the links below.

• Special Puto Sponge Cake
• Puto Pandan Cake
• Perfect Puto with Cheese
• Bisquick Puto Muffins
• Ube Puto Muffins 
• Special Puto Cupcakes with Salted Egg
• Rice Puto

But this one is different. This is the tradition Puto where we use real rice grains instead of rice flour. The rice grains are soaked first then blended in water, some sugar and leftover steamed white rice until it becomes smooth Puto batter then mixed with additional sugar and baking powder to make it rise during steaming. Super easy, isn't it?
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For this recipe, I used silicone molds and the traditional plastic Puto molds we get from the Philippines. I just greased them both and steamed for about 20-25 minutes. I added the cheese after steaming.  Blending to make the batter smooth depends on how powerful your blender is. Mine took about 15 minutes but I made sure to rest the blender in between to avoid overheating. 
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You can make this plain or add flavors like Pandan, Buko Pandan or Ube Flavors. You can also add the sliced cheese in between steaming if you like. 
So, give this recipe a try and let me know what you think in the comments. Enjoy :)
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PUTONG BIGAS RECIPE

• 2 cups rice (I used Jasmine Rice), soaked and drained
• 1/4 cup granulated sugar
• 1/2 cup cooked rice (leftover cooked rice)
• 1 cup water (used when soaking rice)
• 3/4 cup granulated sugar, divided
• 1/4 tsp salt
• 1 tbsp + 1/2 tsp baking powder

VIDEO

Procedure:

• Rinse the rice with water until water runs clear. Add water and soak the rice for at least 6 hours or overnight.
• Drain the water and reserve 1 cup. 
• Transfer the soaked rice to a blender. Add 1 cup reserved water and 1/4 cup sugar. Blend for about 3-5 minutes. Scrape the sides of the blender then add the cooked rice (leftover cold rice). Continue blending until mixture is smooth.
• Pass through a sieve then strain. 
• Add 3/4 cup sugar and salt. Stir until sugar and salt are fully dissolved.
• Add baking powder and mix until just combined. Do not over mix.
• Rest the batter for 15-30 minutes. 
• Heat water in a steamer. Prepare the molds by lightly greasing with oil or butter.
• Fill the molds with batter about 3/4 full. Transfer the cups with batter in a steamer pan.
• Steam for about 20-22 minutes or until toothpick inserted in the center comes out almost clean. (Some dry crumbs are normal.) - Make sure the steamer lid is covered with a cloth to avoid water dripping from the lid.
• You can remove them immediately from molds or let cool first. It's up to you.
• Top with grated cheese or serve with fresh grated coconut if you like.
• Recipe yields about 20 pieces.

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Putong Bigas by PinoyCookingRecipes