Putong Bigas With Yeast Recipes
HOW TO MAKE HOMEMADE PUTONG BIGAS/PUTI (STEAMED RICE CAKE)
Number Of Ingredients 9
Steps:
- First, prepare and measure all the ingredients you need.
- In a big bowl, mix the rice flour, sugar, baking powder, and yeast. Mix well.
- Pour the water and vanilla into the dry ingredients then mix until no lumps. Cover and set aside.
- Now make the water roux. Mix rice flour and water in a pan. Stir until there are no more lumps. 5. Then turn on the stove over medium heat. As soon as paste forms on the bottom, turn over low heat. 6. Stir constantly until a sticky paste is formed.
- Immediately add the roux to the rice flour batter you made earlier. Mix until there are no more lumps. You don't have to cool down the water roux. Don't worry, the yeast will be fine.
- Cover and let rest for 1.5 hours.
- Shortly before the 1.5 hour is over, prepare your steamer. Set the stove to medium heat.
- After 1.5 hours, stir the batter to remove bubbles. Don't overmix.
- Grease your molds with vegetable oil or a non-stick spray (do not use olive oil).
- Pour the batter into the molds. Arrange into a steamer. Leave some space for the rice dough to rise while steaming.
- For small molds, steam for about 10 minutes. For larger molds 18-20 minutes (the water must boil before steaming).
- Serve and enjoy the puto bigas
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- Combine rice (jasmine) and glutinous rice in a container. Add enough water to cover the rice mixture. Soak for 3 hours.
- After 3 hours, if you are making this amount only, you may put all the rice in the blender using a spoon to drain the water. Don’t discard the water (pinagbabaran). Pulse the “liquefy” button in your blender, slowly adding water to reach a consistency similar to a batter.
- Add sugar. Mix well. Then stir-in the yeast. Blend well. Set aside for 8 hours or overnight covered with saran wrap and let the fermentation begin.
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- In a container (best to use an earthen ware bowl), combine medium grain rice, glutinous rice and water. Soak the mixture for 2 days.
- Drain the rice reserving the liquid, place rice in food processor or blender then blend in high speed while slowly adding water a teaspoon at a time. Continue to blend add 1 tbsp of sugar then add the reserved water until the consistency resembles pancake batter.
- Once texture is smooth place mixture back to the container then cover with glad-wrap. Place small holes on the glad wrap by pricking it with toothpicks, this will let the mixture breathe during the fermentation process. Place in a warm place then let it ferment for 3-4 days. After 3 or 4 days the consistency of the mixture would be thicker.
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- Add water and coconut milk. Stir until smooth and well-blended. Cover with film and refrigerate overnight.
- Lightly spray insides of puto molds with non-stick cooking or lightly brush with melted butter. Pour puto batter into molds until 3/4 full.
- In the bottom part of the steamer, add water and bring to a boil. Arrange filled puto molds in a single layer on the steamer basket. Place steamer basket over the bottom part. Wrap lid of the steamer with cheesecloth or any cotton material (to prevent condensation from dripping onto puto) and cover steamer.
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