Step 1: Prepare the Batter
- Mix Dry Ingredients: In a large mixing bowl, combine the rice flour, sugar, baking powder, and salt. Whisk well to ensure even distribution.
- Add Liquid Ingredients: Gradually pour in the coconut milk while stirring continuously. Whisk until the batter is smooth and lump-free.
- Optional Coloring: If desired, divide the batter into portions and add a few drops of food coloring to each, mixing well.
Step 2: Prepare the Steamer
- Fill your steamer with water and bring it to a gentle boil.
- Grease individual molds (like llanera molds or silicone muffin cups) lightly with oil or line them with parchment paper.
Step 3: Pour and Steam
- Pour the Batter: Fill each mold about 3/4 full to allow space for the cakes to rise.
- Steam: Arrange the molds in the steamer, leaving enough space between them for steam circulation. Cover with a clean kitchen towel before placing the lid to prevent condensation from dripping onto the cakes.
- Cooking Time: Steam for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Step 4: Cool and Top
- Let the puto cool slightly in the molds before removing them.
- Top with Grated Coconut or Cheese: Sprinkle fresh grated coconut or add a slice of cheese on top while the cakes are still warm, allowing the cheese to melt slightly.
Serving Suggestions
- Serve Putong Bigas warm or at room temperature with a hot cup of coffee or tea.
- It pairs beautifully with savory Filipino dishes like dinuguan (pork blood stew).
Tips for Perfect Putong Bigas
- Fresh Rice Flour: For an authentic taste, grind rice soaked overnight into a smooth paste if possible.
- No Overmixing: Mix the batter just until smooth to avoid dense cakes.
- Steam Over Medium Heat: High heat can cause cracks or uneven cooking.
Enjoy these tender, pillowy steamed rice cakes as a delicious taste of Filipino tradition!