As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
My Grandmother's Recipe
This recipe was handed down by my Filipino grandmother to my mom, who then handed it down to me. In Tagalog, these rice cakes are called puto. When I'm with my Hispanic friends, however, I call them rice cakes or rice muffins because puto has a negative connotation in Spanish.
When I was growing up, whenever our large, extended family gathered at the breakfast table, my mom would make these rice cakes. Whenever relatives, friends, or neighbors came to visit, or if we held parties or reunions, she made these to serve as snacks.
This dish is traditionally served with dinuguan, or pork blood stew. But you can also eat it by itself.
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If you'd like to try something new and different, give this recipe a try. Bon appetit!
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- 2 cups rice flour
- 1 cup white granulated sugar (or Splenda, though double-check conversion)
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups canned coconut milk
- Combine the dry ingredients in a mixing bowl.
- Add the coconut milk to the dry ingredients and mix well.
- Grease two muffin pans and fill each cup with batter about 2/3 full.
- Place muffin pan in a steamer and steam for 30 minutes or until knife inserted in the middle of the rice cake comes out clean.
- Add anise seeds to the dry ingredients.
- Top the rice cake with grated cheese or grated coconut before serving.
- Brush the rice cake with melted butter after steaming.