Puto Biñan
Puto Biñan
Ingredients
For the Puto
- 250 g rice flour
- 3 g baking powder
- 200 g coconut milk
- 70 g white sugar
- 15 g oil
For Topping
- as needed cheese, sliced
- as needed boiled egg, sliced or chopped
- as needed condensed milk
Instructions
- 1
In a mixing bowl, combine the 250 grams of rice flour and 3 grams of baking powder. Whisk the dry ingredients together thoroughly until well combined.
⏱️ 2 min
- 2
In a separate mixing bowl, combine the 200 grams of coconut milk, 70 grams of white sugar, and 15 grams of oil. Stir until the white sugar is fully dissolved and all wet ingredients are well incorporated.
⏱️ 3 min
- 3
Pour the wet ingredient mixture into the bowl containing the dry ingredients. Gently mix with a whisk until the batter is just combined and smooth. Be careful not to overmix the batter, as this can result in a tough texture.
⏱️ 3 min
- 4
For a better texture, allow the batter to rest overnight at room temperature. This step is optional but highly recommended.
⏱️ 480 min
- 5
Prepare your molds by lightly greasing individual molds (small round molds are typically used) with oil, ensuring the entire inner surface is coated to prevent sticking.
⏱️ 2 min
- 6
Pour the prepared batter into each greased mold, filling them almost to the brim. Arrange the filled molds in a steamer. Steam for 5–10 minutes, or until the puto is set and firm to the touch.
⏱️ 10 min
- 7
After the initial steaming, carefully open the steamer. Place slices of cheese, pieces of boiled egg, and a drizzle of condensed milk on top of each partially cooked puto. Return the molds to the steamer and continue steaming for an additional 3–5 minutes, or until the toppings are heated through and the puto is fully cooked.
⏱️ 5 min
- 8
Once fully cooked, carefully remove the Puto Biñan from the molds. Let them cool slightly before serving. Enjoy your soft and fluffy Puto Biñan!
⏱️ 5 min
Kitchen Tools
Puto Biñan
For the Puto
- 250 g rice flour
- 3 g baking powder
- 200 g coconut milk
- 70 g white sugar
- 15 g oil
For Topping
- as needed cheese, sliced
- as needed boiled egg, sliced or chopped
- as needed condensed milk
Instructions
- 1
In a mixing bowl, combine the 250 grams of rice flour and 3 grams of baking powder. Whisk the dry ingredients together thoroughly until well combined.
⏱️ 2 min - 2
In a separate mixing bowl, combine the 200 grams of coconut milk, 70 grams of white sugar, and 15 grams of oil. Stir until the white sugar is fully dissolved and all wet ingredients are well incorporated.
⏱️ 3 min - 3
Pour the wet ingredient mixture into the bowl containing the dry ingredients. Gently mix with a whisk until the batter is just combined and smooth. Be careful not to overmix the batter, as this can result in a tough texture.
⏱️ 3 min - 4
For a better texture, allow the batter to rest overnight at room temperature. This step is optional but highly recommended.
⏱️ 480 min - 5
Prepare your molds by lightly greasing individual molds (small round molds are typically used) with oil, ensuring the entire inner surface is coated to prevent sticking.
⏱️ 2 min - 6
Pour the prepared batter into each greased mold, filling them almost to the brim. Arrange the filled molds in a steamer. Steam for 5–10 minutes, or until the puto is set and firm to the touch.
⏱️ 10 min - 7
After the initial steaming, carefully open the steamer. Place slices of cheese, pieces of boiled egg, and a drizzle of condensed milk on top of each partially cooked puto. Return the molds to the steamer and continue steaming for an additional 3–5 minutes, or until the toppings are heated through and the puto is fully cooked.
⏱️ 5 min - 8
Once fully cooked, carefully remove the Puto Biñan from the molds. Let them cool slightly before serving. Enjoy your soft and fluffy Puto Biñan!
⏱️ 5 min