How do you make puto pao?

Puto pao is a popular Filipino delicacy made from steamed rice flour and coconut milk. Here is a step-by-step guide to making puto pao:

Ingredients:

* 1 cup uncooked glutinous rice flour (rice flour)

* 1 cup coconut milk

* 1/4 cup sugar

* 1 teaspoon baking powder

* 1/2 teaspoon vanilla extract

* Banana leaves or parchment paper

* Twine or strips of banana leaves

* Steamer

Instructions:

1. Prepare the Steamer:

Fill a steamer with water and bring it to a boil over medium-high heat.

2. Mix Dry Ingredients:

In a large mixing bowl, combine the glutinous rice flour, sugar, and baking powder. Whisk to evenly distribute the ingredients.

3. Add Wet Ingredients:

Add the coconut milk and vanilla extract to the bowl with the dry ingredients. Stir until the mixture forms a smooth batter without any lumps.

4. Prepare Banana Leaves:

Cut the banana leaves or parchment paper into 6-inch squares. If using parchment paper, grease each square lightly with cooking spray.

5. Pour Batter into Leaves:

Spoon a generous tablespoon of batter into the center of each banana leaf or parchment paper. Leave enough space around the edges to fold up later.

6. Fold Leaves:

Fold up the edges of the leaves or paper to enclose the batter, forming a square package. Use twine or strips of banana leaves to secure the packages closed.

7. Steam:

Arrange the folded packages in the steamer basket, making sure they don't touch each other. Place the lid on the steamer and steam for 15-20 minutes or until the puto pao are fully cooked and firm to the touch.

8. Serve Warm:

Once cooked, remove the puto pao from the steamer and let them cool for a few minutes before serving. Enjoy these tasty steamed treats warm and freshly made.

Tips:

* If using parchment paper, make sure it is heatproof and suitable for steaming.

* Serve puto pao with additional grated coconut, sugar, or a scoop of ice cream.

* Puto pao can also be filled with sweet fillings like ube halaya (purple yam jam), shredded coconut, or custard.

* Leftover puto pao can be stored in an airtight container and refrigerated for up to 3 days. Steam or microwave them briefly to reheat before serving.