Steamed Wild Rice Cake
4 cups wild rice flour
- 1 ½ cups sugar
- 3 Tbsp. baking powder
- ½ Tsp. salt
- 2 cups water
- 1 can (13.5 oz) coconut milk
- Oil or butter (melted)
- Cheese (topping)
In a bowl, combine wild rice flour, sugar, baking powder, and salt. Whisk and combine.
Add water and coconut milk. Stir until smooth and well-blended. Cover with film and refrigerate overnight.
Lightly spray insides of molds with oil or lightly brush with melted butter. Pour batter into molds until ¾ full.
In the bottom part of the steamer, add water and bring to a boil. Arrange filled 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.
Steam for about 15 minutes then add the cheese on top and continue steaming for 5 more minutes or until a toothpick inserted in center comes out clean.
Remove from the heat and allow to slightly cool and gently remove puto from the molds.
Simply Wild: Use Wild Rice Flour in a recipe that calls for rice flour as an ingredient. Or simply mix wild rice flour with other flours for added taste and texture of baked goods.