Here's the first thing we're bringing to the Fall Around the World Festival at the boys' school this afternoon: Filipino Puto.
2 C rice flour
3/4 C organic, granulated sugar
1 T baking powder
2 C coconut milk
2 T water
1 t vanilla
1/2 jar of macapuno strings
And yes, that jar of macapuno strings does actually read "Gelatinous Mutant Coconut." I have no idea what that is supposed to be, but it must be a complete translation fail, right?
Failure number two was mine. Since we are supposed to bring small bites for people to try, I poured the batter into mini muffin tins...with pretty paper liners. I neglected to take the sticky-factor of the rice flour into consideration. My first batch of puto is hopelessly stuck in those pretty paper liners. In the garbage.
3/4 C organic, granulated sugar
1 T baking powder
2 C coconut milk
2 T water
1 t vanilla
1/2 jar of macapuno strings
And yes, that jar of macapuno strings does actually read "Gelatinous Mutant Coconut." I have no idea what that is supposed to be, but it must be a complete translation fail, right?
Failure number two was mine. Since we are supposed to bring small bites for people to try, I poured the batter into mini muffin tins...with pretty paper liners. I neglected to take the sticky-factor of the rice flour into consideration. My first batch of puto is hopelessly stuck in those pretty paper liners. In the garbage.
Preheat the oven to 350 degrees. Mix all of the ingredients together in a bowl and pour into buttered muffin hollows (I use a stoneware dish). Bake with a pan of water in the lower rack and your puto in the upper. Traditionally these are steamed, but I don't have the correct forms, so I opted for baking with water in the oven - like cheesecakes. Bake till set, approximately 40 minutes.
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