Steamed Rice Flour Cakes

What you need

• 250 g (1 3/4 cups) rice flour
• 125 g (2/3 cup) granulated sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 190 ml (3/4 cup) whole milk
• 180 ml (3/4 cup) water
• 1 tbsp neutral oil, for the molds

Method

Restated from the original video

1. 1

   In a bowl, combine the rice flour with the sugar, salt and baking powder.

2. 2

   Pour in the milk and water and stir until the batter is smooth.

3. 3

   Strain the batter through a fine sieve into a jug, then rest it for 30 min.

4. 4

   Brush 16 small molds (about 60 ml / 1/4 cup each) with the oil.

5. 5

   Bring 4 cm (1 1/2 in) of water to a boil in the bottom of a steamer. Wrap the lid in a clean cloth so condensation does not drip onto the cakes.

6. 6

   Stir the batter, then fill each mold about 3/4 full.

7. 7

   Set the molds in the steamer basket in a single layer, cover and steam over steady heat for 15 min, until a toothpick in the centre comes out clean. Steam in two batches if the molds do not fit.

8. 8

   Cool for 5 min, then ease the puto out of the molds. Serve warm or at room temperature.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.