Putong pulo is a type of puto, or steamed rice cake, that is popular in the Philippines. It is made with rice flour, sugar, baking powder, yeast, and water. Some recipes also add vanilla, cheese, or coconut milk for extra flavor and richness. Putong pulo is usually cooked in small molds or cups and steamed until fluffy and moist. It is often served with coffee, hot chocolate, or dinuguan, a savory stew made with pork blood.
In this article, you will learn how to make putong pulo at home using simple ingredients and easy steps. You will also discover some variations and tips to make your putong pulo more delicious and appealing.
How to Make Putong Pulo
To make putong pulo, you will need the following ingredients:
500 grams of rice flour
250 grams of white sugar
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of instant dry yeast
1 tablespoon of vanilla (optional)
3 cups of water
1/2 cup of rice flour and 2 cups of water for water roux (optional)
Cheese, grated (optional)
Follow these steps to make putong pulo:
In a large bowl, whisk together the rice flour, sugar, baking powder, and yeast. Add the water and vanilla (if using) and mix well until smooth and no lumps remain. Set aside.
To make the water roux (if using), combine the rice flour and water in a saucepan over medium heat. Stir constantly until a sticky paste forms. Remove from heat and add it to the batter. Stir well until incorporated. This will make your putong pulo softer and fluffier.
Cover the bowl with a cloth or plastic wrap and let it rest for 1.5 hours in a warm place. The batter will rise and become bubbly.
Grease some small molds or cups with oil or butter. You can also use paper liners or banana leaves for a more authentic look. Fill them about 2/3 full with the batter. Sprinkle some cheese on top if you like.
Prepare a steamer with boiling water. Arrange the molds or cups in a steamer basket and cover with a lid. Steam for 10 to 15 minutes or until a toothpick inserted comes out clean.
Carefully remove the putong pulo from the molds or cups and let them cool slightly on a wire rack. Enjoy them while warm or at room temperature.
Variations and Tips
Here are some variations and tips to make your putong pulo more delicious and appealing:
You can use all-purpose flour instead of rice flour if you don't have it. Just adjust the amount of water accordingly.
You can add other flavors to your putong pulo, such as pandan, ube, chocolate, or coconut.
You can use other toppings for your putong pulo, such as butter, margarine, jam, peanut butter, or condensed milk.
You can also make putong pulo in different shapes and sizes, such as mini muffins, loaves, or cakes.
You can store leftover putong pulo in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. You can reheat them in the microwave or steamer before serving.
Putong pulo is a delicious Filipino rice cake that is easy to make at home with simple ingredients and easy steps. It is a perfect snack or dessert that you can enjoy with your family and friends. Try making putong pulo today and share your experience with us in the comments below! ec8f644aee