3/4 cup Glutinous Rice Flour
3/4 cup Rice Flour
2 tsp Lye Water
3/4 cup Brown Sugar
1 cup Water
1 drop Red Liquid food color (OPTIONAL)
Cooking Oil for brushing muffin pan
Grated coconut for toppings
1 cup all-purpose/plain flour, sifted
1 tbsp. baking powder, sifted
1 tbsp. powdered milk, sifted
1/2 cup sugar
1/4 tsp. salt
1 cup water
1/8 cup or 1 tbsp. melted butter
1 large egg
1. Prepare moulds and brush with oil. Boil water in the steamer pan.
2. Combine all dry ingredients together and mix it well.
3. Add in water, lye water and a few drops of red food colouring (optional). Mix it thoroughly using a wire whisk.
4. Strain the mixture into a jug to remove any lumps.
5. Brush the muffin pans with oil and pour the mixture halfway through or depending on your desired thickness.
6. Steam for 10-15 minutes.
7. While waiting for the kutchinta, prepare the puto. In a separate bowl, mix all dry ingredients for the puto batter.
8. Make a well at the centre of the dry ingredients then add all the liquid ingredients.
9. Add melted butter and mix well. Transfer the batter in a jug. Divide the mixture if you wish to add flavourings (optional).
10. Pour the puto mixture into the steamed kutchinta moulds up to 3/4 of the moulds.
11. Steam for around 10 – 12minutes (depending on the size of your puto). Insert a stick in the middle of the puto, when the stick comes out clean, then your puto is now cooked. Remove from the heat and let it cool down completely before removing from the mould.
12. Brush melted butter on your plate. Loosen up the puto from the moulds once cooled down then transfer it into the plate. This recipe makes 24 to 30 pieces depending on the size of the mould. Enjoy!