SWEET CORN CREAM STYLE STEAMED RICE CAKES (PUTO)
Prep time: 10 minutes
Cooking time: 10 minutes per batch
Yields: 24 pcs mini steamed rice cakes
GROUP A: DRY INGREDIENTS
1 1/2 cups All-Purpose flour
1 cup rice flour
1 1/4 tbsp baking powder
1/2 tsp salt
GROUP B: WET INGREDIENTS
1 cup whole milk
1 egg, beaten
1 cup cream style corn
4 tbsp melted butter
1 cup water
Sift all group A ingredients
Slowly incorporate group B into sifted group A ingredients.
Bring a wok or pot of water to a boil.
Place steamer basket.
Meanwhile coat disposable cup cake molders with cooking spray.
Slowly pour off batter into each molder filling up to 75%.
Place or cover the top with kitchen towel before steaming.
Steam for 10 minutes.
Steam in batches if using small steamers.