Preparing “puto” in US
Posted on April 17, 2007 - Filed Under Punch Forum |
Eduardo Pontaoe
16 April 2007
Ms. Ric,
Making puto, you need not be a von Braun. Well, here's how to do it under the stars.
1) Buy powdered rice from any Vietnamese or Filipino store. Remember not the Mochico ( sweet rice). Mochico is for "kolambo, kiniler or latik".
2) Mix it in a bowl with water, sugar, and baking powder. The water mixture should be not watery or too thick. Calculate the amount of sugar. Use a Kitchen Aid mixer.
3) To get the rounded size, I think the only available tool where you can cook 'em is in an egg poacher on a steamer. But ask any Asian bakery where to get the equipment. These bakeries are into puto making business, they should have it.
4) For flavor add some anise seeds in the mixture.
5) And if you're not so sure about making it yourself, any Chinese, Vietnamese and Filipino bakeries are accessible to such delicacies.
Pinakbet and Pinapaitan cooked the old fashion Pangasinan way, is forthcoming, if you so desired.
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