This native kakanin is so tasty and fluffy! A perfect partner to your coffee and dishes like dinuguan! It is easy to make than you might think. Prepare your steamer and make your own putong bigas now!
Putong Bigas Recipe Video:
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- 500g rice flour
- 250g white sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp instant dry yeast
- 1 tbsp vanilla
- 3 cups water
for water roux:
- 1/2 cup rice flour
- 2 cups water
- 1. In a mixing bowl, put the rice flour, white sugar, baking powder, and yeast. Mix well.
- Add water. Mix well until the batter is smooth and no lumps.
- Add vanilla. Stir well. Set aside when done.
- To make the water roux, combine water and rice flour in a pan over medium fire. Stir until there are no lumps. When paste starts to form on the bottom, adjust to low fire. Stir continuously until the paste is sticky. Remove from heat.
- Add the water roux immediately to the batter you made earlier. Stir until the mixture is smooth. Cover and let rest for 1.5 hours.
- After 1.5 hours, remove the cover. Stir lightly to reduce bubbles on the mixture. Don’t over-mix.
- Pour batter into the molds. Leave some space on top for the batter to rise while steaming. (While doing this step, you can start boiling water for the steaming process.)
- Arrange the molds into a steamer.
- Steam for 10 minutes or until the toothpick inserted comes out clean. If you are using larger molds it will take a longer time to cook.
- Remove each puto from the molds.
- Place them on a plastic container with a fresh banana leaf to remain fresh if not consumed immediately or if you are planning to sell them.
- Enjoy your putong bigas!
You might like this recipe too: Leche Puto (Puto Flan) Recipe