Puto Rice Muffins Recipes

PUTO RICE MUFFINS

Steps:

• Sift dry ingredients.
• Add coconut milk to dry ingredients.
• Grease ramekins.
• Pour batter inches.
• Put in steamer.
• Cook for 30 minutes.
• Check with toothpick.
• Serve with grated coconut on top.

LEFTOVER RICE MUFFINS

Steps:

• Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
• bake 400 for 10-15 minutes the cheese& egg will bond altogether.
• let cool they are easier to get out this way.
• Very good in lunches, appitizers I take them to parties.
• (the rice when all mixed together should be moist but not mucky).
• most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
• try it, you'll like it.

PUTO

Steps:

• You may use long grain.
• In a heavy duty blender, puree soaked rice in water until very fine.
• Pour in a bowl; add sugar and 2 teaspoons baking powder.
• Mix well and set aside.
• Beat egg whites until stiff.
• Add 2 tablespoons sugar to keep the air in the beaten egg whites.
• Fold the egg whites into the beaten rice batter and pour into muffin pans.
• Steam for about 20 minutes or until done. (Optional: Sprinkle a few anise seeds on top of the puto) Serve with grated coconut.
• Note: You may use basket steamer in a wok half filled with water.