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Puto Buns Recipe

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This recipe for Puto Buns is from MY HOME COOKING - Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:
1 1/2 cups rice flour (can mix some gluten free in)
1/3 cup sugar (can use xylitol)
1 Tbsp baking powder
pinch of salt
1 400mL can full-fat coconut milk
2 Tbsp water (more if needed)
1 tsp vanilla extract
Optional toppings: shredded dried coconut or cheddar cheese
Cook for 20 to 25 minutes
Directions:
Directions:
I cook these in a steamer. I fill individual silicone muffin cups and place on the top tray over boiling water. Place a towel or something over the buns then the lid, this keeps water from dripping back on the buns. Steam for 20 to 25 minutes.

How to cook it in an oven:
Whisk together rice flour, sugar, baking powder, and salt. Add coconut milk and water, adding more water if needed. Mixture should not hold peaks. Stir in vanilla extract. Divide mixture into 24 greased mini muffin cups and place in the oven. Carefully pour the boiling water into the 9?13 pan to steam up the oven. Close oven quickly. Bake for 20 minutes. Top with dried coconut immediately when removed from the oven, if using. If using cheese, cut into strips and make an “X” on the top of each. Return to the oven for a minute or two to melt. Let cool a bit and remove from pan carefully. Cool completely before serving.
Personal Notes:
Personal Notes:
I've been rather hooked on these little buns since I first made them. There are loads of different recipes for them. I love them so much that I bought a traditional chinese steamer so I could
make them more easily.

 

 

 

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