Putong Bigas with Coconut Milk

PUTONG BIGAS WITH COCONUT MILK

4/8/2022

Puto, as I've mentioned in my other blogs, is a Filipino rice cake that is quite versatile. You will find this served at all kinds of parties and events on whatever occasion. It can come in plain or different flavors and served with various toppings. It is essentially the Filipino version of the western cake or cupcake.

I've made several of my own versions of how to make puto. Below are the links to these recipes. Try them all and let me know which one you like best.

This recipe is a variant of the traditional puto where soaked rice is the ingredient instead of flour. Soaking rice is meant to ferment it. The fermentation gives the puto a fluffy texture and a distinct taste, as in the olden days, leavening agents such as baking powder were not readily available.

This is another budget friendly recipe as it has only four main ingredients. Not only that, you can use up your leftover rice as well.
After blending the soaked rice and cooked rice together, the mixture is called "galapong". This galapong is used in most rice cakes, but the very basic is the puto.

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What makes this recipe stand out from my previous recipe of Putong Bigas, is that instead of water, I used gata or coconut milk, which gives the puto a richer, creamier taste. Fluffier too! I am sure you will love this recipe even better than the first version of traditional Putong Bigas. Give it a try for your next snack, potluck or party!

PUTONG BUGAS WITH COCONUT MILK RECIPE

Ingredients:

2 cups rice (I used Jasmine Rice)
Water for soaking
1 cup coconut milk
3/4 cup cooked rice (leftover cold rice)
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoons baking powder
Grated cheese, anise seeds, grated coconut (optional, for toppings)

VIDEO

Procedure:

Rinse your rice three times. Add enough water and soak for at least 6 hours or overnight.
Then drain the liquid after soaking and set the liquid aside. Meanwhile, pour the soaked rice into your blender.
Add in your coconut milk and 3/4 cup of cooked rice. Blend this mixture for 3-5 minutes.
Add 1 cup of the soaking liquid that you set aside. Blend again until you have a smooth mixture.
Strain the mixture or batter to make sure there are no lumps or grains of rice.
Pour in 1 cup of sugar and 1/4 teaspoon of salt and stir.
Add the baking powder and stir again until well combined.
Rest the batter for 15 to 30 minutes.
Meanwhile, boil your water for steaming and grease your moulds. You can also do this step before you start blending your batter.
Fill your moulds 3/4 full.
Make sure to cover your steamer lid with a towel or cloth to avoid steam from dripping back on top of your puto.
Steam this on medium-high heat for 20 to 22 minutes. Do the toothpick test. A few crumbs would be okay.

TIPS AND NOTES:

Make sure your water is already boiling before you place your puto
Set heat to medium
Cover your steamer lid with a towel or cloth to avoid steam dropping back on top of your puto
Batter consistency should be not too thick nor too thin
Rest your blender every now and then to avoid overheating
Sprinkle with anise seeds (if available) before steaming to achieve a licorice flavor (this is the traditional putong bigas topping, served with grated coconut)
Avoid using cupcake liners as your streamed batter will only stick to it
By using silicone moulds or traditional puto moulds, not only can you remove your puto without sticking, but you can remove them even while still hot.
Serve topped with grated cheese or freshly grated coconut.
Recipe yields about 25-30 pieces.

NATIVE KUTSINTA

KABABAYAN